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SUET
DUMPLINGS
One pint bowl of fine bread
crumbs, one-half cup of beef suet chopped fine, the whites and yolks of
four eggs beaten separately and very light, one teaspoon of cream of tartar
sifted into half a cup of flour, half a teaspoon of soda dissolved in a
little water, and a teaspoon of salt. Wet it all together with milk enough
to make a stiff paste. Flour your hands and make into balls. Tie up in
separate cloths that have been wrung out in hot water and floured inside;
leave room, when tying, for them to swell. Drop them into boiling water
and boil about three-quarters of an hour. Serve hot, with wine sauce, or
syrup and butter.
ENGLISH
SUET DUMPLINGS
One cup of suet chopped fine,
one cup of grated English muffins or bread, one cup of flour, half a teaspoon
of baking powder, half a cup of sugar, two eggs, one pint of milk, a large
pinch of salt. Sift together powder and flour, add the beaten eggs, grated
muffins, sugar, suet and milk; form into smooth batter, which drop by tablespoons
into a pint of boiling milk, three or four at a time; when done, dish and
pour over the milk they were boiled in.
PRESERVE
DUMPLINGS
Preserved peaches, plums, quinces,
cherries or any other preserve you like; make a light crust, and roll a
small piece of moderate thickness and fill with the fruit in quantity to
make the size of a peach dumpling; tie each one in a dumpling cloth, well
floured inside, drop them into hot water and boil half an hour; when done,
remove the cloth, send to table hot and eat with cream.
OXFORD
DUMPLINGS
Beat until quite light one tablespoon
of sugar and the yolks of three eggs, add half a cup of finely chopped
suet, half a cup of English currants, one cup of sifted flour, in which
there has been sifted a heaping teaspoon of baking powder, a little nutmeg,
one teaspoon of salt and, lastly, the beaten whites of the eggs; flour
your hands and make it into balls the size of an egg; boil in separate
cloth one hour or more. Serve with wine sauce.
LEMON
DUMPLINGS
Mix together a pint of grated
bread crumbs, half a cup of chopped suet, half a cup of moist sugar, a
little salt and a small tablespoon of flour, adding the grated rind of
a lemon. Moisten it all with the whites and yolks of two eggs well beaten
and the juice of the lemon, strained. Stir it all well together and put
the mixture into small cups well buttered; tie them down with a cloth dipped
in flour and boil three-quarters of an hour. Turn them out on a dish, strew
sifted sugar over them and serve with wine sauce. |
