Beat the yolks and sugar together; add the suet and spice, then the flour, moistening the mixture gradually with milk until you can move the spoon in it. Dredge the fruit and put in by degrees; finally, stir in the beaten whites. Beat all very hard and long before baking in a buttered mould. It will require at least an hour and a half in a moderate oven.
Turn out, and eat with rich sweet sauce.
Belle’s Dumplings.
- 1 quart prepared flour.
- 2½ tablespoonfuls lard and butter mixed.
- 2 cups of milk, or enough to make a soft dough.
Roll out a quarter of an inch thick, cut into oblong pieces, rounded at the corners; put a great spoonful damson, cherry, or other tart preserve in the middle and roll into a dumpling. Bake three-quarters of an hour, brush over with beaten egg while hot, set back in the oven three minutes to glaze.
Eat hot with brandy or wine sauce.
Or,
You may make a roll-pudding of it by rolling out the paste into an oblong sheet, spreading thickly with the preserves, folding it up as one would a travelling-shawl to be put into a strap, pinching the ends together that the juice may not escape, and boiling in a floured cloth fitted to the shape of the “roley-poley.” Boil an hour and a half.
Boiled Puddings.
You can boil puddings in a bowl, a mould, or a cloth. The mould should have a closely-fitting top, and be buttered well—top and all—before the batter or dough is put in. These moulds are usually made with hasps or other fastening. In lack of this, you had better tie down the cover securely. I once boiled a pudding in a tin pail, the top of which I made more secure by fitting it over a cloth floured on the inside, lest the pudding should stick. The experiment succeeded admirably, and I commend the suggestion to those who find, after the pudding is mixed, that their mould leaks, or the bowl that did duty as a substitute has been broken, and nothing said to “the mistress” about it. If you use a bowl, butter it, and tie a floured cloth tightly over the top. If a cloth, have it clean and sweet, and flour bountifully on the inside. In all, leave room for batter, bread, rice, and cracker puddings to swell. Tie the string very tightly about the mouth of the bag, which must be made with felled seams at sides and bottom, the better to exclude the water.