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Classic
Cook Books
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page 341
Batter should never stick to the knife when it is sent to the table; it will do
this both when a less than sufficient number of eggs is mixed with it and when
it is not enough cooked; 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 passed
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 well buttered, the smooth side upward. When the pans
are filled, put a small piece of butter on the top of each, sprinkle over a
large handful of sugar, turn in a cupful of boiling water,
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Classic
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