Mrs. Holabird set her bowl on the table, and poured in the ice-
water. Then the golden dust, turned and cut lightly by the chopper,
gathered into a tender, mellow mass, and she lifted it out upon the
board. She shook out the scalded cloth, spread it upon the emptied
bowl, sprinkled it snowy thick with flour, rolled out the crust with a
free quick movement, and laid it on into the curve of the basin. Bar-
bara brought the apples, cut up in white, fresh slices, and slid them
into the round. Mrs. Holabird folded over the edges, gathered up
the linen cloth in her hands, tied it tightly with a string, and Barbara
disappeared with it behind the damask screen, where a puff of steam
went up in a minute that told the pudding was in. Then Mrs. Hola-
bird went into the pantry-closet and washed her hands, that never
really came to need more than a finger-bowl could do for them, and
Barbara carried after her the board and its etceteras, and the red
cloth was drawn on again, and there was nothing but a low, comfort-
able bubble in the chimney-corner to tell of housewifery or dinner.
“I wish it had lasted longer,” said Miss Elizabeth. “ I am afraid
I shall feel like company again now.” — We Girls: Mrs. A. D. T.
Whitney. Houghton, Mifflin, 6° Co., Pubs. [By per.)
Boiled Apple Pudding.
“ Make a butter crust, or a suet one, using for a
moderate-sized pudding from three-quarters to one
pound of flour, with the other ingredients in propor-
tion. Butter a basin, line it with some of the paste ;
pare, core, and cut the apples into slices, and fill
the basin with these ; add sugar to taste, flavor with
SPANISH FRUIT PUDDING.
165
lemon peel and juice✪ Boiled Apple Pudding, and cover with crust; pinch
the edges together ; flour the cloth, place it over the
pudding, tie it securely, and put it into plenty of
fast-boiling water. Let it boil from one and a half
to two and a half hours, according to the size ; then
turn it out of the basin, and send it to table
quickly.”
Spanish Fruit Pudding.
Line a baking-dish with a light puff-paste ; add a
layer of shredded pine-apple, and cover it with pow-
dered sugar ; add a layer of sweet oranges sliced ;
strew over them a thin layer of sugar ; next add a
layer of sliced bananas with sugar strewn over them.
Repeat the process until the dish is full. Cover the
dish with a light puff-paste, and bake to a delicate
.brown. — Puddings and Dainty Desserts : Thomas
J. Murrey. White, Stokes, & Allen, Pubs.
Apple Dumplings.
Add to two cups sour milk one teaspoonful soda
and one of salt, half cup butter or lard, flour enough
to make dough a little stiffer than for biscuit ; or,
make a good baking-powder crust ; peel and core
apples ; roll out crust, place apples on dough, fill
cavity of each with sugar✪ Apple Dumplings, incase each apple in coat-
ing of the crust, press edges tight together (it is nice
to tie a cloth around each one), put into kettle of
boiling water slightly salted, boil half an hour, taking
care that the water covers the dumplings. They are
also very nice steamed.
To bake, make in the same way, using a soft
dough ; place in a shallow pan, bake in a hot oven,
BROWN BETTY.
1 66
and serve with cream and sugar. — Every-day Cook-
Book. : Miss Neill. Belford , Clarke , & Co., Pubs.
(By per)
C holds that a man cannot have a pure mind who refuses
apple-dumplings. I am not certain but he is right. — Grace before
Meat : Charles Lamb.
Brown Betty. ✪ Brown Betty
Page 65 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mrs. Holabird set her bowl on the table, and poured in the icewater. Then the golden dust, turned and cut lightly by the chopper, gathered into a tender, mellow mass, and she lifted it out upon the board. She shook out the scalded cloth, spread it upon the emptied bowl, sprinkled it snowy thick with flour, rolled out the crust with a free quick movement, and laid it on into the curve of the basin. Barbara brought the apples, cut up in white, fresh slices, and slid them into the round. Mrs. Holabird folded over the edges, gathered up the linen cloth in her hands, tied it tightly with a string, and Barbara disappeared with it behind the damask screen, where a puff of steam went up in a minute that told the pudding was in. Then Mrs. Holabird went into the pantry-closet and washed her hands, that never really came to need more than a finger-bowl could do for them, and Barbara carried after her the board and its etceteras, and the red cloth was drawn on again, and there was nothing but a low, comfortable bubble in the chimney-corner to tell of housewifery or dinner.
“I wish it had lasted longer,” said Miss Elizabeth. “ I am afraid I shall feel like company again now.” — We Girls: Mrs. A. D. T. Whitney. Houghton, Mifflin, 6° Co., Pubs. [By per.)
Boiled Apple Pudding.
“ Make a butter crust, or a suet one, using for a moderate-sized pudding from three-quarters to one pound of flour, with the other ingredients in proportion. Butter a basin, line it with some of the paste ; pare, core, and cut the apples into slices, and fill the basin with these ; add sugar to taste, flavor with
SPANISH FRUIT PUDDING.
lemon peel and juice, and cover with crust; pinch the edges together ; flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water. Let it boil from one and a half to two and a half hours, according to the size ; then turn it out of the basin, and send it to table quickly.”
Spanish Fruit Pudding.
Line a baking-dish with a light puff-paste ; add a layer of shredded pine-apple, and cover it with powdered sugar ; add a layer of sweet oranges sliced ; strew over them a thin layer of sugar ; next add a layer of sliced bananas with sugar strewn over them. Repeat the process until the dish is full. Cover the dish with a light puff-paste, and bake to a delicate .brown. — Puddings and Dainty Desserts : Thomas J. Murrey. White, Stokes, & Allen, Pubs.
Apple Dumplings.
Add to two cups sour milk one teaspoonful soda and one of salt, half cup butter or lard, flour enough to make dough a little stiffer than for biscuit ; or, make a good baking-powder crust ; peel and core apples ; roll out crust, place apples on dough, fill cavity of each with sugar, incase each apple in coating of the crust, press edges tight together (it is nice to tie a cloth around each one), put into kettle of boiling water slightly salted, boil half an hour, taking care that the water covers the dumplings. They are also very nice steamed.
To bake, make in the same way, using a soft dough ; place in a shallow pan, bake in a hot oven,
BROWN BETTY.
1 66
and serve with cream and sugar. — Every-day Cook- Book. : Miss Neill. Belford, Clarke, & Co., Pubs.
(By per.)
C holds that a man cannot have a pure mind who refuses
apple-dumplings. I am not certain but he is right. — Grace before Meat : Charles Lamb.
Brown Betty.
Records on this page
Boiled Apple PuddingSpanish Fruit PuddingApple DumplingsBrown Betty