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Classic
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page 342
then place in a moderate oven for three-quarters of an hour. Baste with the
liquor once while baking. Serve with pudding-sauce or cream and sugar.
BOILED APPLE DUMPLINGS.
The same recipe as the above, with the exception that they are put into a small
coarse cloth well-floured after being dipped in hot water. Each cloth to be tied
securely, but leaving room enough for the dumpling to swell. Put them in a pot
of boiling water and boil three-quarters of an hour. Serve with sweet sauce.
Peaches and other fruits used in the same manner.
BOILED RICE DUMPLINGS, CUSTARD SAUCE.
Boil half a pound of rice; drain, and mash it moderately fine. Add to it two
ounces of butter, three ounces of sugar, half a saltspoonful of mixed ground
spice, salt and the yolks of two eggs. Moisten a trifle with a tablespoonful or
two of cream. With floured hands shape the mixture into balls, and tie them in
floured pudding-cloths. Steam or boil forty minutes, and send to table with a
custard sauce made as follows:
Mix together four ounces of sugar and two ounces of butter (slightly warmed).
Beat together the yolks of two eggs and a gill of cream; mix and pour the sauce
in a double sauce-pan; set this in a pan of hot water, and whisk thoroughly
three minutes. Set the sauce-pan in cold water and whisk until the sauce is
cooled.
SUET DUMPLINGS. No. I.
One pint bowl of fine bread-crumbs, one-half cupful of beef suet chopped fine,
the whites and yolks of four eggs beaten separately and very light, one
teaspoonful of cream tartar sifted into half a cupful of flour, half a
teaspoonful of soda dissolved in a little water, and a teaspoonful of salt. Wet
it all together with milk enough to make a stiff paste. Flour your hands and
make into balls. Tie up in separate cloths that have been wrung out in hot
water, and floured inside; leave room, when tying, for them to swell. Drop them
into boiling water and boil about three-quarters of an hour. Serve hot, with
wine sauce, or syrup and butter.
SUET DUMPLINGS. No. 2.
One cupful of suet chopped fine, one cupful of grated English muffins or bread,
one cupful of flour, half a teaspoonful of baking-powder, half a cupful of
sugar, two eggs, one pint of milk, a large pinch of salt. Sift together powder
and flour, add the beaten eggs, grated muffins, sugar, suet and milk; form into
smooth batter, which drop by tablespoonfuls into a pint of boiling milk, three
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