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Classic
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page 151
milk into five dumplings, and fry of a fine yellow brown. Made with flour
instead of bread, but half the quantity, they are excellent.
Serve with sweet sauce.
Suet Dumplings.
Make as pudding (page 146;) and drop into boiling water, or into the boiling of
beef: or you may boil them in a cloth.
Apple, Currant, or Damson Dumplings, or Pudding.
Make as above, and line a basin with the paste tolerably thin; fill with the
fruit, and cover it; tie a cloth; over tight, and boil till the fruit shall be
done enough.
Yeast, or Suffolk Dumplings.
Make a very light dough with yeast, as for bread, but with milk instead of
water, and put salt. Let it rise an hour before the fire.
Twenty minutes before you are to serve, have ready a large stew-pan of boiling
water; make the dough into balls, the size of a middling apple; throw them in,
and boil twenty minutes. If you doubt when done enough, stick a clean fork into
one, and if it come out clear, it is done.
The way to eat them is to tear them apart on the top with two forks, for they
become heavy by their own steam. Eat immediately with meat, or sugar and butter
or salt.
A Charlotte.
Cut as many very thin slices of while bread as will cover the bottom and line
the sides of a baking dish, but first rub it thick with butter. Put apples, in
thin slices, into the dish, in layers, till full, strewing sugar between, and
bits of butter. In the mean time, soak as many thin slices of bread as will
cover the whole, in warm milk, over which lay a plate, and, a weight to keep the
bread close on the apples. Bake slowly three hours. To a middling-sized dish use
half a pound of butter in the whole.
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Classic
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