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Classic
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page 501
water, a little cinnamon and nutmeg. Then dip a cloth into boiling water, wring
out, sprinkle a little flour over it, and put it in the pudding and tie, leaving
room for the pudding to swell. Cook for about three hours.
9. Apple Dumplings. Remove the peel and core from some good cooking apples. Make
a rich biscuit dough of baking powder; roll the dough about 1/2 inch thick, and
enclose an apple in each, filling the core of the apple with a little sugar,
cinnamon and a small piece of butter. Butter a dripping pan, and set the
dumplings into it side by side. Then put in a cupful of hot water, put a piece
of butter over each dumpling, and sprinkle over them a handful of sugar. Baste
the dumplings once while baking with the liquor, and serve with cream and sugar.
10. Baked Apple Pudding. The yolks of 4 eggs, 6 large grated apples, 3
tablespoonfuls of butter, 1/2 cupful of sugar, the juice and half of the peel of
a lemon. Beat the sugar and butter to a cream, stir in the yolks and lemon with
the grated apples. Pour in a deep pudding dish and bake. Whip the whites and
pour over the pudding. Grate a little nutmeg over the top. Set in the oven for a
moment. Serve with cream. Eat cold.
11. Apples Baked Whole. Never bake apples with out paring and coring. They will
be found nearly all skin and core, and are troublesome and inconvenient to eat.
Have fine large apples, take off a thin paring and extract the core with a tin
corer. Fill up the holes with brown sugar. Place the apples side by side in a
square tin pan, set them in on oven and bake until, when tried with a fork, you
find them soft all through. Send them to table warm, but not hot, and serve with
sweet cream.
12. Fruit Dumplings. 1 pint of flour sifted, and 1 heaping teaspoonful of baking
powder. Rub the butter with the flour and then mix with enough milk until quite
soft. Spread this on the bottom of a round tin baking dish, and cover with
sliced apples or peaches. Steam for 1/2 hour and serve with sugar and cream.
13. Lemon Pie. Grate off the rinds of 2 lemons, squeeze out the juice, add 1
cupful of sugar and the yolks of 4 eggs and beat to a cream. Then add 1 cupful
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