(TO BE SERVED AS DESSERT.)
780. +Baked Apple Dumplings, No. 1.+-- 1 cup butter, 4 cups sifted
flour, 1/2 teaspoonful salt, the yolks of 3 eggs and 1/2 cup cold water;
put the flour and salt onto a paste board, make a hollow in center
and put in the yolks and butter; work this into a stiff paste,
adding the water by degrees; roll it out 1/2 inch in thickness and
then fold it up so that 3 layers lay on top of one another; lay the
paste onto a plate and let it stand in a cool place or on ice for 1
hour; pare 9 greening or pippin apples and remove the cores without
breaking the fruit; next roll out the paste very thin and cut it in
9 squares; put an apple in center of each square and put into each
apple 1 teaspoonful apple jelly; bring the corners of the square
together, brush the tips with a little white of egg and press them
lightly together; set the dumplings into a long tin pan and bake
until apples are done; if the oven is too hot cover them with paper;
in serving put 1 dumpling for each person onto a tea plate, pour a
few spoonfuls cherry wine or lemon sauce around it and put 1
spoonful hard sauce on top of each apple; or they may be served
without sauce and dusted with sugar. Baked apple dumplings may be
made of pie crust the same way.
781. +Baked Apple Dumplings, No. 2.+-- 2 cups sifted flour, 1/4 pound
lard, 3 ounces butter, 1/2 teaspoonful salt, the yolk of 1 egg and 1/2
cup ice water; put the flour and 1/2 the lard and salt into a bowl and
chop the lard fine with a knife; beat the yolk and ice water till it
foams, add to the flour and mix it with the knife into a smooth,
stiff paste; roll it out on a board into a square, put the remaining
lard and butter in the center, inclose it with the paste and set for
1/2 hour on ice or in a cool place; then roll it out 3 times as long
as wide, fold together so that 3 layers lay over one another and let
it rest for 15 minutes; roll and fold it twice more; then roll it
out to 1/8 of an inch in thickness, cut into square pieces and set in
the center of each square a peeled and cored tart apple; bring the 4
corners of square together on top, brush the dumplings over with
beaten eggs and bake till a light brown and done; serve with hard
and wine or lemon sauce. These quantities will make 5 dumplings.
782. +Baked Apple Dumplings, No. 3.+-- 1 pint flour, 1/2 teaspoonful
salt, 1/2 cup cold water and 3/4 cup lard; mix flour, salt and water to
a paste and work it for a little while on a board; roll it out into
a square piece 1 inch in thickness; also shape the lard into a
square piece, but smaller than the paste; fold the paste over the
lard and set it for a little while in a cool place; then roll it out
1/2 inch in thickness and fold together so that it is 3 double; roll
and fold it twice more; then roll it out 1/8 of an inch in thickness,
cut into squares and finish the same as in foregoing recipe.
783. +Baked Apple Dumplings+ (with Baking Powder).--2 cups flour, 1
teaspoonful baking powder, 1/2 cup water or milk, 1/2 cup butter or lard
and 1/4 teaspoonful salt; sift flour, salt and baking powder into a
bowl, put in the butter and chop it fine; then mix the whole into a
soft dough; roll it out 1/8 of an inch in thickness and cut it into
squares; put a tart apple, pared and cored, onto each square and put
into each apple a small piece of butter and a little sugar; bring
the 4 corners of paste together on top of the apple, fasten them
with a little white of egg, put in a long, shallow pan and set in a
medium hot oven to bake till done; serve with hard or wine sauce; if
the oven is too hot cover them with paper. To ascertain when
dumplings are done thrust a knitting needle into them. If it
penetrates through the apples easily they are done; if not, the
baking must be continued until they are done.
784. +Apple Dumplings (bain-Marie).+-- 1 pound flour, 1 teaspoonful
baking powder, 1/2 teaspoonful salt, 1 cup cream or milk and 3/4 cup
butter; sift flour, salt and powder into a bowl, add the milk and
mix it into a paste; roll it out on a floured board into a square
piece about 1-1/2 inches in thickness; form the butter into a square
piece and lay it in the center of paste; fold the paste over it,
first from the right and left side, then from you and towards you;
put it on a tin plate and set in a cool place for 1/2 hour; next roll
it out 3 times as long as wide, fold it together and lay one end
over the middle; then the other end over that, so the paste is 3
double; roll and fold it twice more the same way; then roll it out
thin, butter and dust 8 cups with flour and line them with the
crust; fill them with finely sliced tart apples and sugar, cover
them with the same paste and set the cups in a pan of hot water; put
them in the oven to bake; when done turn them onto a dish, dust with
sugar and serve with 2 sauces--a wine or nutmeg sauce and a hard
sauce. These dumplings can be made with any kind of fruit.
785. +Steamed Apple Dumplings.+-- Prepare a fine puff paste, cut it
into squares and inclose in each square a nice peeled and cored,
juicy apple; lay the dumplings into a steamer, cover tightly, set
the steamer over boiling water and let them steam till done, which
will take from 1 to 1-1/2 hours; serve with brandy, hard or sherry wine
sauce. Instead of puff paste a fine pie crust may be used.
786. +Boiled Apple Dumplings, No. 1.+-- 1 cup finely chopped suet, 2
cups prepared flour, 1 egg and 3/4 cup water; mix this into a stiff
dough, roll it out 1/8 of an inch in thickness and cut into squares;
brush each square over with beaten egg and sprinkle over some finely
sifted bread crumbs; put in the center of each a nice pared and
cored juicy, tart apple; bring the 4 corners of the paste together
on top of apple and press them together; brush the dumplings over
with beaten egg and dust over them some fine bread crumbs; wring out
some small, square pieces of muslin in hot water and dust them with
flour; inclose each dumpling in a cloth, pin the 4 corners together,
drop them into slightly salted boiling water and boil 3/4 hour; serve
with cherry wine or nutmeg sauce, or hard or brandy sauce. Dumplings
boiled in this way are dry and light. 1/2 cup of lard may be
substituted for the suet.
787. +Boiled Apple Dumplings, No. 2.+-- 1/2 pound lard, 1 pound sifted
flour, 1 teaspoonful salt and 1/2 cup cold water; put flour, lard and
salt in a bowl and chop the lard fine with a knife in the flour; add
the water and mix it with the knife into a stiff paste; put the
paste on a floured board and roll it out about 1/2 inch in thickness;
fold it up and roll it out again about 1/8 of an inch thick; cut into
squares and lay in the center of each a pared and cored juicy, tart
apple; bring the corners of the squares neatly together and press
them lightly; inclose each dumpling in a small square cloth, bring
the 4 corners together and fasten with a pin; each cloth should be
previously dipped in hot water, wrung out and dusted with flour on
the inside before the dumpling is put into it; drop them into
boiling water which is slightly salted, boil 1/2 hour and serve with
cherry wine sauce. NOTE.--A good pie crust can also be used for this
purpose. Peach, plum and cherry dumplings are made the same way. The
above ingredients will make about 8 dumplings. 1/2 pound finely
chopped suet may be used instead of lard.
788. +Lemon Dumplings.+-- Mix 2 cups prepared flour with 2 eggs, 1
tablespoonful butter or 1/2 cup finely chopped suet, 1-1/2 tablespoonfuls
sugar, the juice and half the grated rind of 1 lemon and finish the
same as Orange Dumplings; serve with cherry wine sauce or prepare a
sauce the same as for Orange Dumplings and flavor with lemon instead
of oranges.
789. +Orange Dumplings.+-- 2 cups prepared flour, 2 eggs, 2
teaspoonfuls butter, 1 tablespoonful sugar and 1 cup water; mix this
into a thick batter; pare 3 nice oranges, cut them into small pieces
and remove the pits and all the skin, so that there is nothing left
but the meat of the oranges; stir this into the batter; have a
kettle of boiling water on the stove with a little salt; next drop
the mixture with a tablespoon into the boiling water, taking care
not to put too much in at once; cover the kettle and boil the
dumplings just 10 minutes; remove them with a skimmer to a warm dish
and serve at once with the following sauce:--Stir 2 tablespoonfuls
butter with 1 cup powdered sugar to a cream and add by degrees 1
egg, 2 tablespoonfuls brandy or wine, the juice of 1 orange and a
little grated rind. These dumplings should be removed from the water
as soon as done, otherwise they will become heavy.
790. +Fruit Dumplings.+-- Stir 1 ounce butter to a cream and add by
degrees 3 eggs, 2 tablespoonfuls sugar, 2 tablespoonfuls finely
chopped almonds, a little grated lemon peel, 4 large apples peeled
and cut into small slices and 1/4 pound bread that has been previously
soaked in water and pressed out in a napkin; add cup of bread
crumbs, mix all together, drop with a spoon dumplings from this
mixture into slightly salted boiling water, boil until done and
serve with wine sauce. Cherries, peaches, pears, plums, blackberries
or huckleberries may be used instead of apples.
791. +Strawberry Dumplings.+-- 1 cup beef suet freed from strings and
chopped fine, 3 cups sifted prepared flour, 1 tablespoonful sugar
and 2 eggs; mix with 3/4 cup cold water to a soft dough; shape into
large balls with floured hands, put into a dumpling cloth that is
buttered and floured on the inside and fasten the 4 corners of the
cloth together with a pin; drop into slightly salted boiling water
and boil till done, which will take about 1/2 hour. The best way to
ascertain if dumplings are done is to thrust a knitting needle into
them. If no dough clings to it and the needle comes out clean they
are done and must be instantly removed from fire, taken from the
cloth, laid on a warm dish and served at once; serve with the same
sauce as the following recipe.
792. +Strawberry Dumplings (another way).+-- 2 cups prepared flour, 2
eggs, 1 tablespoonful butter, 1 tablespoonful sugar and 1 cup milk
or water; mix this into a stiff batter and stir in lastly 1 cup well
washed and drained berries and finish the same as Orange Dumplings;
serve with the following sauce:--Stir 2 tablespoonfuls butter with 1
cup powdered sugar to a cream and add the yolks of 2 eggs and 3
tablespoonfuls white wine; when this is well mixed stir 1 cup nice,
ripe strawberries into it; put sauce into a glass dish; have the
whites beaten to a stiff froth, spread it over the top of sauce and
set nice, large strawberries around the edge of dish. These
dumplings may be made of all kinds of fruit--peaches, cherries,
plums, pears or apricots.
793. +Fine Fruit Dumplings.+-- Pare and quarter some peaches, apples
or pears and boil them in sugar syrup until done, but in such a way
that the pieces stay whole; then take them out with a skimmer and
lay on a long dish; in the meantime prepare some dumplings as
follows:--Place 1 cup milk with 1 tablespoonful butter over the
fire; as soon as it boils stir in 1 cup sifted flour and stir
constantly until it has formed into a smooth dough and loosens
itself from the bottom of saucepan; after the dough has cooled stir
1 tablespoonful butter to a cream and add by degrees the yolks of 3
eggs, the dough, 1 tablespoonful dry farina and lastly the whites
beaten to a stiff froth; form the mixture with a tablespoon into
dumplings and drop them into the boiling syrup in which the fruit
was boiled; when done take them out with a skimmer and lay in a
circle around the fruit; pour the syrup over them and serve. These
dumplings may also be made with dried fruit.
794. +Plain Suet Dumplings.+-- 1 pint bread crumbs soaked in 1 cup
milk, 1/2 pound suet freed from strings and chopped fine, 4 eggs
(whites and yolks beaten separately), 1 tablespoonful sugar, 1
teaspoonful salt and 1 cup prepared flour or flour with 1/2
teaspoonful Royal baking powder; work into a smooth dough and shape
with floured hands into dumplings; boil them inclosed in little,
square pieces of muslin or dumpling cloths that have been previously
dipped in hot water, wrung out and floured on the inside; boil 40
minutes and serve with strawberry, cherry or wine sauce; or stir any
kind of fresh fruit into 1/2 pint hard sauce and serve it with the
dumplings.
795. +Plain Dumplings (with stewed Apples).+-- Pare, core and cut
into quarters 6 tart apples; boil 1 cup sugar with 2 cups water to a
syrup, put in the apples and boil till tender, but do not allow them
to break; when done take the apples out with a skimmer and lay them
on a dish; mix 1 cup prepared flour with 1 egg, 1 teaspoonful butter
and a little water into a thick batter, drop a small portion of the
mixture with a teaspoon into the boiling apple syrup and boil 5
minutes; remove them, lay in a circle around the apples and pour the
syrup over them. A few slices of lemon may be boiled with the syrup.
This dish can also be made of pears, dried apples or apricots.
796. +Apple Dumplings (with Rice).+-- Place 1/2 pound rice in a
saucepan over the fire with cold water, boil 3 minutes and drain in
a colander, rinsing with cold water; then put it back on the fire in
the same saucepan with 1 pint milk, 1/2 teaspoonful salt, 1/2
teaspoonful sugar and a little piece of butter; boil until thick;
remove from the fire and mix it with 2 well beaten eggs; dip the
dumpling cloths in hot water, wring them out and flour well inside;
put 2 spoonfuls of the boiled rice upon each cloth, spread it out
smooth and lay in the center of each a peeled and cored apple; fill
the opening left by the removal of the core with currant jelly or
sugar; draw the 4 corners of the cloth together, bring them to the
top of the apple and fasten with pins; drop them into boiling water
and boil 1/2 hour; serve with sweet cream or vanilla, fruit or claret
sauces.