Eat hot with sweet sauce.
Fruit Valise Pudding. ✠
- 1 quart flour.
- 1 tablespoonful lard, and same of butter.
- 1 teaspoonful soda, dissolved in hot water.
- 2 teaspoonful cream-tartar—sifted through the flour.
- 1 saltspoonful salt.
- 2 cups milk, or enough to make the flour into soft dough.
- 1 quart berries, chopped apples, sliced peaches, or other fruit; jam, preserves, canned fruit, or marmalade may be substituted for the berries.
Roll out the crust less than half an inch thick—indeed, a quarter of an inch will do—into an oblong sheet. Cover thickly with the fruit and sprinkle with sugar. Begin at one end and roll it up closely, the fruit inside. In putting this in, leave a narrow margin at the other end of the roll, which should be folded down closely like the flap of a pocket-book. Pinch the ends of the folded roll together, to prevent the escape of the fruit, and baste up in a bag, the same size and shape as the “valise.” Flour the bag well before putting in the pudding, having previously dipped it—the cloth—into hot water, and wring it out.
Boil an hour and a half. Serve hot with sauce, and cut crosswise in slices half an inch thick.
Boiled Apple Dumplings. (No. 1.) ✠
Make a paste according to the above receipt; cut in squares, and put in the centre of each an apple, pared and cored. Bring the corners together; enclose each dumpling in a small square cloth, tied up bag-wise, leaving room to swell. Each cloth should be dipped in hot water, wrung out and floured on the inside before the apple is put in.
Boil one hour.
Apple Dumplings. (No. 2.) ✠
- 1 quart flour.
- ¼ lb. suet.
- 1 teaspoonful salt.
- ½ teaspoonful soda dissolved in hot water.
- 1 teaspoonful cream-tartar sifted in the flour.
- Cold water enough to make into a tolerably stiff paste.