- 1 quart prepared flour.
- 1 tablespoonful of butter and the same of lard.
- 1 pint of milk.
- 1 saltspoonful of salt.
- Some ripe apples.
Chop the shortening into the flour when you have sifted and salted the latter. Wet up with milk and roll out quickly in a sheet less than half an inch thick. Cut into squares; lay in the centre of each a tart, juicy apple, pared and cored. Bring the corners of the square together and pinch to join them neatly. Lay in a baking-pan, the joined edges downward, and bake to a fine brown. When done, brush over with butter and shut the oven door for a minute more to glaze them. Sift powdered sugar over them, and eat hot.
These are more wholesome and more easily prepared than boiled dumplings. Eat with sweet sauce.
Brandy Sauce.
- 2 cups of powdered sugar.
- ½ cup of butter.
- 1 wineglass of brandy. That from brandied peaches—the liqueur, if you have it.
- 1 teaspoonful mixed cinnamon and mace.
Warm the butter slightly, work in the sugar until they form a rich cream, when add brandy and spice. Beat hard; shape by putting into a mould made very wet with cold water, and set in a cool place to harden. Should it not turn out readily by shaking gently, dip for a second in hot water.
Second Week. Thursday.
Veal and Sago Soup.
- 3 lbs. veal.
- ¼ lb. pearl sago.
- 3 quarts of water.
- 4 eggs.
- 1 pint of milk.