|
Classic
Cook Books
< last page | next page >
page 323
have raised for the third time, put them into a deep pan with plenty of butter,
pour over them 1 cupful of milk, lightly cover and lay a damp doth over them
After about 10 minutes and when the under side is brown, turn and take off the
cover and brown the other side. They can also be cooked in salted water for 1/2
hour. Serve with browned butter and fruit.
32. Yeast Dumplings. Take 1 pound of flour 3 ounces of butter (kidney suet can
also be used when prepared as directed in A, No. 17), 1/4 pound of raisins or
currants, 1 cupful of lukewarm milk, 2-3 eggs, 1/2 ounce of yeast, and salt.
Make into a dough which is beaten with a spoon, set it to raise in a warm place,
form into dumplings with a spoon, and cook iu boiling salted water. Cover the
dumplings and cook for 1/4 hour and serve with browned butter and fruit.
33. Baked Middlings Dumplings. 1 pint of milk, 1/2 pound of middlings, salt and
a piece of butter the size of an egg are stirred on the stove until the mass no
longer adheres to the dish. After it has cooled, add 5-6 eggs, lemon peel or
mace, make into dumplings the size of an egg, sprinkle with bread crumbs, fry in
butter or kidney suet and serve with sugar and cinnamon. Can also be served
alone with a wine- or fruit sauce, or serve with cooked fruits with or without a
roast.
34. Apple Dumplings. Take 1 soupplateful of finely sliced cooking apples, 2
cupfuls of milk, sugar, lemon peel and enough wheat bread to make a nice dough
(about 3/4 pound) adding 5-6 eggs, the whites beaten to a froth, and a piece of
butter the size of an egg. Mix all together, make into little dumplings and cook
in salted water until done. Sprinkle with sugar and serve with a wine sauce.
35. Cherry Dumplings. 1 pound of stoned juicy cherries are cooked slowly without
water, but with sugar, lemon peel and 3-4 cloves. Ater it has cooled, stir into
it a small peice of butter, 4 eggs and add as much grated wheat bread as will
keep the dumplings compact when cooking. Cook for 5-10 minutes and serve with
cream sauce.
< last page | next page >
Classic
Cook Books
|
