766. Apple Dumplings.—Peel and cut out the core with a cutter, cover it with paste (No. 685), tie in a cloth, and boil according to size; these are all the better for being boiled and kept in the cloth, hung up for four or six weeks, and re-warmed. They may likewise be baked. These kind of boiled puddings, containing a large quantity of paste, should be made with flour, in which is mixed one saltspoonful of culinary alkali powder to four pounds of flour, which will cause them to be much lighter.
[Plain Baked Puddings in Dishes.]
767. Marrow Pudding may be made in various ways; it is best with half a pound of ladies’ finger cakes, and a quarter of a pound of beef marrow, chopped fine, a quarter of a pound of currants well cleaned, half an ounce of candied lemon-peel, a little nutmeg, a tablespoonful of powdered sugar, a saltspoonful of salt, and half a wineglassful of wine or brandy: put these on a dish, and fill up with custard, having previously put a border of paste on the rim; about half an hour will do it.
768. Custard Pudding.—Make a border of paste on the dish, and fill up with custard, grate a little nutmeg on the top.
Any kind of fruit puddings with custard may be made in the same way, by placing them in the custard, and sift some finely powdered sugar over, before going to the baker’s.
769. Fruit Puddings are best made in a basin, the basin to be buttered and lined with the paste, and then filled with the fruit, which cover with the paste, the paste should be rolled round to the thickness of half an inch, and when the fruit is in, drawn to the centre and squeezed, and then tied up in a cloth kept on purpose, and boiled in plenty of water; when done, which will be according to the nature of the fruit you put in it, serve it either turned out of the basin or not. The cover should be of the same thickness as the sides. Sugar should be added before being covered.