Rice Dumplings. ✠
- 1 lb. rice boiled without stirring, until soft, and at the top dry.
- 12 pippins, pared and cored.
- Strawberry marmalade or crab-apple jelly.
Let the rice cool upon a sieve or coarse cloth, that it may dry at the same time. Dip your dumpling cloths in hot water; wring them out and flour well inside. Put a handful of the cold rice upon each, spreading it out into a smooth sheet. Lay in the centre an apple; fill the hole left by the core with marmalade or jelly; draw up the cloth carefully to enclose the apple with a coating of rice; tie, and boil one hour.
Turn over with care; pour sweet sauce or rich sweetened cream over them, and send around more in a boat with them.
Suet Dumplings (plain.)
- 2 cups fine bread-crumbs, soaked in a very little milk.
- 1 cup beef suet, freed from strings, and powdered.
- 4 eggs, whites and yolks separated, and beaten very light.
- 1 tablespoonful sugar.
- 1 teaspoonful cream-tartar, sifted into the flour.
- ½ teaspoonful soda dissolved in boiling water
- 1 teaspoonful salt.
- Enough milk to mix into a stiff paste.
Make into large balls with floured hands; put into dumpling cloths dipped into hot water and floured inside; leave room to swell, and tie the strings very tightly.
Boil three-quarters of an hour. Serve hot with wine sauce.