If the water boils down and more must be added, it must be done so carefully that the mold will not hit the side of the kettle, and it must not be allowed to stop boiling for an instant.
Batter should never-stick to the knife when it is sent to the table; it will do this both when less than sufficient number of eggs is mixed with it and when it is not cooked enough; about four eggs to the half pound of flour will make it firm enough to cut smoothly.
When baked or boiled puddings are sufficiently solid, turn them out of the dish they were baked in, bottom uppermost and strew over them finely sifted sugar.
When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper until thoroughly cooked; this prevents them from getting burnt.
TO CLEAN CURRANTS.
Put them in a sieve or colander and sprinkle them thickly with flour; rub them well until they are separated, and the flour, grit and fine stems have pa.s.sed through the strainer. Place the strainer and currants in a pan of water and wash thoroughly; then lift the strainer and currants together, and change the water until it is clear. Dry the currants between clean towels. It hardens them to dry in an oven.
TO CHOP SUET.
Break or cut in small pieces, sprinkle with sifted flour, and chop in a cold place to keep it from becoming sticky and soft.
TO STONE RAISINS.
Put them in a dish and pour _boiling_ water over them; cover and let them remain in it ten minutes; it will soften so that by rubbing each raisin between the thumb and finger, the seeds will come out clean; then they are ready for cutting or chopping if required.
APPLE DUMPLINGS.
Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening. Take a piece of dough out on the molding-board, roll out almost as thin as pie crust; then cut into square pieces large enough to cover an apple. Put into the middle of each piece two apple halves that have been pared and cored; sprinkle on a spoonful of sugar and a pinch of ground cinnamon, turn the ends of the dough over the apple and lap them tight. Lay the dumplings in a dripping-pan b.u.t.tered, the smooth side upward. When the pans are filled, put a small piece of b.u.t.ter on top of each, sprinkle over a large handful of sugar, turn in a cupful of boiling water, 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 coa.r.s.e 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 b.u.t.ter, 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 b.a.l.l.s, 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 b.u.t.ter (slightly warmed). Beat together the yolks of two eggs and a gill of cream; mix and pour the sauce in a double saucepan; set this in a pan of hot water and whisk thoroughly three minutes. Set the saucepan in cold water and whisk until the sauce is cooled.
SUET DUMPLINGS. No. 1.
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 of 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 b.a.l.l.s. 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 b.u.t.ter.
SUET DUMPLINGS. No. 2.
One cupful of suet chopped fine, one cupful of grated English m.u.f.fins 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 m.u.f.fins, sugar, suet and milk; form into smooth batter, which drop by tablespoonfuls into a pint of boiling milk, three or four at a time; when done, dish and pour over 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 quant.i.ty 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 b.a.l.l.s the size of an egg; boil in separate cloth 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 b.u.t.tered; 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 subst.i.tute any fresh fruit or jams your taste prefers.
COMMON BATTER.
For boiled puddings, fritters, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonful of melted b.u.t.ter, one cupful of flour and a small teaspoonful of baking powder. Sift the flour, powder and salt together, add the melted b.u.t.ter, the eggs well beaten and the milk; mix into a very smooth batter, a little thicker than for griddle-cakes.
ALMOND PUDDING.
Turn boiling water on to three-fourths of a pound of sweet almonds, let it remain until the skin comes off easily; rub with a dry cloth; when dry, pound fine with one large spoonful of rose-water; beat six eggs to a stiff froth with three spoonfuls of fine white sugar; mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted b.u.t.ter, and the same of citron cut into bits; add almonds, stir altogether and bake in a small pudding-dish with a lining and rim of pastry. This pudding is best when cold. It will bake in half an hour in a quick oven.
APPLE PUDDING, BAKED.
Stir two tablespoonfuls of b.u.t.ter and half a cupful of sugar to a cream; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon and half a dozen sound, green tart grated. Now stir in the four beaten whites of the eggs, season with cinnamon or nutmeg; bake. To be served cold with cream.
BOILED APPLE PUDDING.
Take three eggs, three apples, a quarter of a pound of bread crumbs, one lemon, three ounces of sugar, three ounces of currants, half a wine-gla.s.sful of wine, nutmeg, b.u.t.ter and sugar for sauce. Pare, core and mince the apples and mix with the bread crumbs, nutmeg, grated sugar, currants; the juice of the lemon and half the rind grated. Beat the eggs well, moisten the mixture with these and beat all together, adding the wine last; put the pudding in a b.u.t.tered mold, tie it down with a cloth; boil one hour and a half and serve with sweet sauce.
BIRDS" NEST PUDDING.
Core and peel eight apples, put in a dish, fill the places from which the cores have been taken with sugar and a little grated nutmeg; cover and bake. Beat the yolks of four eggs light, add two teacupfuls of flour, with three even teaspoonfuls of baking powder sifted with it, one pint of milk with a teaspoonful of salt; then add the whites of the eggs well beaten, pour over the apples and bake one hour in a moderate oven. Serve with sauce.
BREAD AND b.u.t.tER PUDDING. No. 1.
b.u.t.ter the sides and bottom of a deep pudding-dish, then b.u.t.ter thin slices of bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any fruit you prefer between each slice, until your dish is full. Beat up two eggs, add a tablespoonful of sifted flour; stir with the three cupfuls of milk and a little salt; pour over this the bread, let it stand one hour and then bake slowly, with a cover on, three-quarters of an hour; then take the cover off and brown.
Serve with wine and lemon sauce.