384 DUMPLINGS AND PUDDINGS.
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 cinna- mon, turn tfcie ends of the dough over the apple and lap them tight. Lay the dumplings in a dripping-pan buttered, the smooth side up- ward. When the pans are filled, put a small piece of butter 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 pud- ding-sauce or cream and sugar.
BOILED APPLE DUMPLINGS.
THE same recipe as the above, with the exception that they are put into a small coarse 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 butter, three ounces of sugar, half a salt- spoonful of mixed ground spice, salt and the yolks of two eggs. Mois- ten a trifle with a tablespoonful or two of cream. With floured hands shape the mixture into balls, 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 butter (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.