|
Classic
Cook Books
< last page | next page >
page 343
or four at a time; when done, dish, and pour over them the milk they were boiled
in. A Danish dish; very good.
PRESERVE DUMPLINGS.
Preserved peaches, plums, quinces, cherries or any other sweetmeat; make a light
crust, and roll a small piece of moderate thickness and fill with the fruit in
quantity to make the size of a peach dumpling; tie each one in a dumpling cloth,
well floured inside, drop them into hot water, and boil half an hour; when done,
remove the cloth, send to table hot, and eat with cream.
OXFORD DUMPLINGS.
Beat until quite light one tablespoonful of sugar and the yolks of three eggs,
add half a cupful of finely chopped suet, half a cupful of English currants, one
cupful of sifted flour, in which there has been sifted a heaping teaspoonful of
baking-powder, a little nutmeg, one teaspoonful of salt, and lastly, the beaten
whites of the eggs; flour your hands and make it into balls the size of an egg;
boil in separate cloths one hour or more. Serve with wine sauce.
LEMON DUMPLINGS.
Mix together a pint of grated bread-crumbs, half a cupful of chopped suet, half
a cupful of moist sugar, a little salt, and a small tablespoonful of flour,
adding the grated rind of a lemon. Moisten it all with the whites and yolks of
two eggs, well beaten, and the juice of the lemon, strained. Stir it all well
together, and put the mixture into small cups well buttered; tie them down with
a cloth dipped in flour, and boil three-quarters of an hour. Turn them out on a
dish, strew sifted sugar over them, and serve with wine sauce.
BOILED APPLE PUFFETS.
Three eggs, one pint of milk, a little salt, sufficient flour to thicken as
waffle-batter; one and one-half teaspoonfuls of baking-powder. Fill teacups
alternately with a layer of batter, and then of apples chopped fine. Steam one
hour. Serve hot with flavored cream and sugar. You can substitute any fresh
fruit or jams your taste prefers.
COMMON BATTER.
For boiled pudding, fritters, etc., is made with one cupful of milk, a pinch of
salt, two eggs, one tablespoonful of melted butter, one cupful of flour, and a
small teaspoonful of baking-powder. Sift the flour, powder and salt together,
add the melted butter, the eggs, well beaten, and the milk; mix into a very
smooth batter, a little thicker than for griddle-cakes.
< last page | next page >
Classic
Cook Books
|
