Apple-Dumplings in an extraordinary way. From Mrs. Johnson.
Take Golden-Rennets ripe, pare them, and take out their Cores; then cut the Apples into small pieces, and with a large Grater, grate in a Quince, when it has been pared and cored: for if you was to slice in a Quince, to your Apples, in large pieces, the Quince would not be boil'd equally with the Apples; for the Quince is of a tough Nature, and will not boil under twice the time that the Apples will: therefore to grate them, will be enough to give their flavour to the Apple, and make all enough at one time. Put what Sugar you think proper into each Dumpling, when you take it up, and the necessary quantity of Butter. It will then cat like a Marmalade of Quince.
Note, The Crust, or Paste, for these Dumplings, must be of a Puff-Paste made with Butter, rubb'd into Flour, and for some other Parts of the Butter, break them into the Paste, and roll them three times, and put in the Apples to the Crust, tying them into a Cloth well flour'd, and boiling them. It may be understood before, that when they are taken up hot, the Ceremony of sugaring and buttering is necessary.
Apple-Dumplings made with Sweet-meats. From the same.
Take fair Apples ripe, pare them, and take out the Cores; then slice them thin, and with a large Grater, grate in some candy'd Orange or Lemon-Peels, and you may put in also some powder'd Clove or Cinnamon, and a little grated Quince, or Quince Marmalade. Put these together, the Apples being first cut in small pieces, into a Puff-Paste, and tye it up in a Cloth. These must be sweeten'd with Lisbon-Sugar, when they are taken up, and melted Butter pour'd in: for if you use Loaf-Sugar, though it is powder'd, some of it will be harsh in the Mouth; and the Lisbon-Sugar, which is the fattest sort of Sugar, will not, but will give a good flavour to your Fruit.
An Hog barbecued, or broil'd whole. From Vaux-Hall, Surrey.
Take an Hog of five or six Months old, kill it, and take out the Inwards, so that the Hog is clear of the Harslet; then turn the Hog upon its Back, and from three Inches below the place where it was stuck, to kill it, cut the Belly in a strait Line down to the Bottom, near the joining of the Gammons; but not so far, but that the whole Body of the Hog may hold any Liquor we would put into it.
Then stretch out the Ribs, and open the Belly, as wide as may be; then strew into it what Pepper and Salt you please.
After this, take a large Grid-Iron, with two or three Ribs in it, and set it upon a stand of Iron, about three Foot and a half high, and upon that, lay your Hog, open'd as above, with the Belly-side downwards, and with a good clear Fire of Charcoal under it. Broil that side till it is enough, flouring the Back at the same time often. Memorandum, This should be done in a Yard, or Garden, with a Covering like a a Tent over it.
When the Belly-part of the Hog is enough, and turn'd upwards, and well fix'd, to be steady upon the Grid-Iron, or Barbacue, pour into the Belly of the Hog, three or four Quarts of Water, and half as much White-Wine, and as much Salt as you will, with some Sage cut small; adding the Peels of six or eight Lemons, and an Ounce of fresh Cloves whole.