Under this head, I give Apple Desserts, Roly Poly, Tarts, Pandowdy, Plum Duff, Cracker Dessert, Sally Lunn, Dessert Cake, Popovers, as well as DUMPEINGS AND Shortcakes. Dumplings may be baked, boiled, or steamed, and be made with either dried or green fruits. Steaming has superseded boiling to a great extent. It is easier, which is a great argument in its favor.
Fill an earthen pudding-dish 2/3 full of tart, juicy apples, peeled, quartered, and cored, and the quarters cut in two. Put in a cup of water, and sprinkle with sugar. Cover with a paste of rich cream biscuit dough, twice as thick as pie-paste. Gash it and bake nearly I hour. Serve either warm or cold, and from the dish in which it is baked. Peach cobblers are made similarly.
1 pint of milk, or part milk and part water.
2 beaten eggs.
2 teaspoons baking powder; salt.
Make a batter rather thicker than griddle cakes. If water is used, put in a spoon of melted butter. Pare, core, and chop apples fine. Half fill buttered cups with the chopped apple, pour in the batter till 2/3 full. Set in steamer, and steam about 1 hour. Serve hot with cream and sugar flavored, or liquid sauce.
Fill a basin 1/3 full of tart apples, pared, quartered, and cored. Pour on boiling water and place on stove to cook. When they begin to boil, put over them a crust made as for biscuit, cover closely and cook about 20 minutes. Eat with sugar and cream or hard pudding-sauce.
Pare, quarter, and core the apples. Make a rich, stiff, biscuit dough. Roll and cut in strips, and take 4 pieces of apple for each dumpling and wrap 2 or 3 strips of dough around them, pinching the ends together. Put a quart of water in a pudding or baking-dish, and 1 cup of sugar, and a small piece of butter. Let it get to boiling on top of the stove. Then place the dumplings in and bake till crust and apples are done.
Take 1 quart flour, 1 tablespoon lard, the same of butter, 1 teaspoon soda dissolved in a little hot water, 2 teaspoons cream tartar sifted through the flour; a little salt, enough milk to make the flour into a soft dough; Roll out the paste less than half an inch thick, cut it in squares and place in the center of each an apple, pared and cored; bring the corners together; place each dumpling in a small, square, floured cloth; tie the top, leaving room enough to swell; boil 50 minutes.
Pare and slice good cooking apples till a 2-quart basin is 2/3 full. Sprinkle with 1/2 cup sugar, and pour over 1/2 cup of water. Make a batter of 1 1/2 cups milk, 2 eggs, 1 tablespoon butter, 1 1/2 tablespoons sugar, 2 teaspoons baking powder, and flour to thicken like muffins. Pour over and bake slowly in a steady oven. Serve with sugar and cream.
Mrs. A. S. J.
To 1 pint buttermilk add 1 teaspoon soda, little salt, and flour to make a thin batter. Have ready some tart apples sliced thin. Mix in the batter. Grease pudding-dish and pour the mixture in. Bake slowly or steam. Sweet milk may be used with cream of tartar and soda. Eat warm, with sweetened cream or any rich sauce.