One pound of puff paste; one cup of good grated cheese. Roll the paste half an inch thick; sprinkle on half the cheese; press in lightly with the rolling-pin; roll up, and roll out again, using the other half of the cheese. Fold, and roll about a third of an inch thick. Cut in long, narrow strips, four or five inches long and half an inch wide, and bake in a quick oven to a delicate brown. Excellent with chocolate at lunch, or for dessert with fruit.
PUDDINGS BOILED AND BAKED.
For boiled puddings a regular pudding-boiler holding from three pints to two quarts is best, a tin pail with a very tight-fitting cover answering instead, though not as good. For large dumplings a thick pudding-cloth—the best being of Canton flannel, used with the nap-side out—should be dipped in hot water, and wrung out, dredged evenly and thickly with flour, and laid over a large bowl. From half to three-quarters of a yard square is a good size. In filling this, pile the fruit or berries on the rolled-out crust which has been laid in the middle of the cloth, and gather the edges of the paste evenly over it. Then gather the cloth up, leaving room for the dumpling to swell, and tying very tightly. In turning out, lift to a dish; press all the water from the ends of the cloth; untie and turn away from the pudding, and lay a hot dish upon it, turning over the pudding into it, and serving at once, as it darkens or falls by standing.
In using a boiler, butter well, and fill only two-thirds full that the mixture may have room to swell. Set it in boiling water, and see that it is kept at the same height, about an inch from the top. Cover the outer kettle that the steam may be kept in. Small dumplings, with a single apple or peach in each, can be cooked in a steamer. Puddings are not only much more wholesome, but less expensive than pies.
APPLE DUMPLING.
Make a crust, as for biscuit, or a potato-crust as follows: Three large potatoes, boiled and mashed while hot. Add to them two cups of sifted flour and one teaspoonful of salt, and mix thoroughly. Now chop or cut into it one small cup of butter, and mix into a paste with about a teacupful of cold water. Dredge the board thick with flour, and roll out,—thick in the middle, and thin at the edges. Fill, as directed, with apples pared and quartered, eight or ten good-sized ones being enough for this amount of crust. Boil for three hours. Turn out as directed, and eat with butter and sirup or with a made sauce. Peaches pared and halved, or canned ones drained from the sirup, can be used. In this case, prepare the sirup for sauce, as on p. 172. Blueberries are excellent in the same way.
ENGLISH PLUM PUDDING, OR CHRISTMAS PUDDING.
One pound of raisins stoned and cut in two; one pound of currants washed and dried; one pound of beef-suet chopped very fine; one pound of bread-crumbs; one pound of flour; half a pound of brown sugar; eight eggs; one pint of sweet milk; one teaspoonful of salt; a tablespoonful of cinnamon; two grated nutmegs; a glass each of wine and brandy.
Prepare the fruit, and dredge thickly with flour. Soak the bread in the milk; beat the eggs, and add. Stir in the rest of the flour, the suet, and last the fruit. Boil six hours either in a cloth or large mold. Half the amounts given makes a good-sized pudding; but, as it will keep three months, it might be boiled in two molds. Serve with a rich sauce.