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Classic
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page 97
of your pan; fill the holes where the cores came out with sugar; grease the pan,
lay them in, and pour the batter over; bake it an hour and a half, and make wine
sauce to eat with it.
Boiling Puddings.
In boiling puddings, you must observe to have plenty of water in the pot; the
pudding should be turned frequently; have the water boiling when it goes in, and
do not let it stop; have a tea-kettle of water by the fire to pour in as it
evaporates. When the pudding is done, it should be dipped in a pan of cold
water, to prevent its adhering to the cloth.
Screw Dumplings.
Roll out some paste thin, in a long strip; lay in preserves of any kind, or
stewed fruit, well sweetened; roll it up and close it tight; pin it up in a
towel, and boil it an hour; eat it with butter, sugar and cream, or sauce.
Large Dumplings.
Take green fruit of any kind--peaches, apples, cherries, blackberries, or
huckleberries; make crust as for pies, roll it out, put in the fruit, and pin it
in a cloth; boil it two hours.
Peach and Apple Dumplings.
Make crust as for plain pies; cut it in as many pieces as you want dumplings;
pare and core the apples, roll out the crust, and close them up; have the water
boiling when they go in, and let them boil three-quarters of an hour. Peaches
pared and stoned make very good dumplings; eat them with sauce of any kind, or
sugar, cream and butter.
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