1123. Hard Sauce.
—Put in a bowl two ounces of very good fresh butter with four ounces of powdered sugar, then with a spatula, beat together sharply for twenty minutes; add half a saltspoonful of powdered mace, beat briskly for five minutes longer, then arrange it tastefully on a dessert-dish, and place it in the ice-box for two hours before serving.
1124. Baked Apples.
—Core with an apple-corer six fine, sound Newtown apples, lay them in a tin pan. Put in a plate two ounces of granulated sugar with a saltspoonful of cinnamon, mix well, and with this fill the holes in the apples; add half a pint of cold water, and place the pan in a moderate oven to let bake for twenty-five minutes; remove, and dress them on a dessert-dish, pouring over the juice remaining in the pan, and serve either hot or cold.
1125. Boiled Peach Dumplings.
—Put in a vessel half a pound of well-sifted flour, mixed with half an ounce of baking-powder; make a hollow in the centre, and pour into it a gill of lukewarm milk, half an ounce of butter, half a saltspoonful of salt, and break in one whole egg. Mix these ingredients well for two minutes, then incorporate the flour gradually. Lay the paste on a lightly floured board or table, roll it into a square a quarter of an inch thick, then with a plain paste-cutter (No. 7) cut out six pieces, putting in the middle of each piece two ounces of stewed peaches ([No. 1334]), fold up the edges all round, so as to enclose the peaches entirely, then have six small pieces of thick white cloth, eight inches square, butter and flour them well, then arrange the dumplings in them; tie them firmly, leaving an empty space of an inch to allow the dumplings to swell, and plunge them in a large saucepan, holding a gallon of boiling water, and let them boil for twenty minutes; remove from the fire, and lift them out with a fork; let drain for two minutes, then cut the strings and remove the cloths. Dress the dumplings on a hot dessert-dish, pour over a hot wine sauce as for [No. 1122], and serve.
1126. Boiled Apricot Dumplings.
—Prepare and proceed exactly the same as for boiled peach dumplings ([No. 1125]), only substituting twelve ounces of stewed apricots ([No. 1335]) for the peaches, and serve with a rum sauce ([No. 1162]), instead of wine sauce.
1127. Boiled Apple Dumplings.
—Prepare and proceed precisely as for boiled peach dumplings ([No. 1125]), only using twelve ounces of stewed apples ([No. 1332]) for the peaches, and pouring the sauce ([No. 1128]) over, instead of the wine sauce.