Roll out, cut into squares, put in the middle of each a fine, juicy apple, pared and cored. Fill the hole left by the core with marmalade, or with sugar wet with lemon-juice. Stick a clove in the sugar. Close the paste, tie up in the cloths, when you have wet them with hot water and floured them, and boil one hour.
A pleasing idea for dumpling cloths is to crochet them in a close stitch with stout tidy cotton. They are easily done, wash and wear well, and leave a very pretty pattern upon the paste when they are opened. Crochet them round, with a cord for drawing run into the outer edge.
Boiled Fruit Pudding.
Prepare a paste in accordance with either of the foregoing receipts, but roll into one sheet. Lay apples, peaches, or berries in the centre, paring and slicing the fruit; sprinkle with sugar, and close the paste over them as you would a dumpling. Dip a stout cloth in hot water, flour the inside, put in the pudding, tie tightly, and boil two hours and a half.
Eat hot with sauce.
Rice Dumplings. ✠
- 1 lb. rice boiled without stirring, until soft, and at the top dry.
- 12 pippins, pared and cored.
- Strawberry marmalade or crab-apple jelly.
Let the rice cool upon a sieve or coarse cloth, that it may dry at the same time. Dip your dumpling cloths in hot water; wring them out and flour well inside. Put a handful of the cold rice upon each, spreading it out into a smooth sheet. Lay in the centre an apple; fill the hole left by the core with marmalade or jelly; draw up the cloth carefully to enclose the apple with a coating of rice; tie, and boil one hour.
Turn over with care; pour sweet sauce or rich sweetened cream over them, and send around more in a boat with them.