The same ingredients are required as in the previous
recipe, only use \ lb. of butter or dripping instead of
suet, and add a dessert-spoonful of sugar to the
paste✪ Apple Dumplings Baked. Make the paste up as before described, then
divide it, and enclose the apples in each piece ; when
rolled quite round, brush the top of each over with a
little beaten egg or milk, and sprinkle a little sugar
over. Place the 6 dumplings on a greased baking sheet,
and bake for half an hour. One clove, a little grated
lemon rind, or a little nutmeg, may be put with the
sugar in the core of each apple, and will give it a nice
flavour.
FRUIT TART.
2 lbs. Fruit.
\ lb. Sugar.
Ginger.
£ lb. Flour.
3 oz. Butter.
Baking Powder✪ Fruit Tart.
If the tart is to be made of rhubarb, it should be well
washed (not skinned) and cut up in inch lengths,
packed tightly into the dish, the sugar sprinkled among
it, also half a teaspoonful of ground ginger. If made of
gooseberries, they should be picked clean, washed, and
PUDDINGS.
83
put in the dish with a little cinnamon. If apples are
used, they must be peeled and sliced very thinly, sugar
sprinkled among them, and a little lemon peel grated,
or half a teaspoonful of ground cinnamon. In no case
put water in.
Paste. — Put the flour in a basin with a dessert-spoonful
of fine soft sugar, ^ teaspoonful of baking powder,
3 oz. of butter, and crumble the latter among the flour
until all lumps have disappeared, then pour in enough
cold water to make a stiff paste ; turn it out on a
board and roll it a little larger than the size of the dish;
after wetting it, cut off a band of paste to put round the
edge of the dish ; wet the band again and place the
remainder of the paste on. Press it down very lightly,
to make the edges adhere; pare and notch them neatly
according to taste ; brush the top with cold water, and
dust fine sugar over, then put it in the oven to bake for
one hour. When a fruit tart begins to boil out at the
side it is usually ready.
SAGO AND FRUIT.
£ lb. Rhubarb. \ lb. Sago.
6 oz. Sugar. 2 teacupfuls of Water✪ Sago and Fruit.
Peel and cut up the rhubarb in very small pieces, and
put it on to boil with a teacupful of water for ten
minutes.
Wash the sago and soak it for ten minutes in a tea-
cupful of warm water, then add it and the sugar to the
rhubarb, and allow it to boil for ten minutes longer.
Stir it occasionally, and pour it into a shape which has
been wet with cold water. Turn out when cold, and
serve with either syrup, sauce, or milk.
84
COOKERY.
PANCAKES.
$ lb. of Flour. 1 Egg.
i pint Milk. Sugar.
1 pinch Salt✪ Pancakes.
Put into a basin a teamipful of flour (which is a quarter
of a lb.), and add the salt to it.
Beat up the egg well, and add to it a small breakfast-
cupful of milk, which is £ a pint, and mix them very
gradually with the flour, to prevent lumps ; and when all
is poured in, beat it up for a few minutes.
Have a small frying-pan if possible, and melt a piece
of butter about the size of a small nut in it; then pour
in as much of the mixture as thinly covers the pan, and
allow it to cook till it gets firm, which takes a minute
or two. Shake the pan, and turn the pancake over to
cook the other side ; then turn out on a plate, and after
sprinkling the top with sugar, roll it up.
Repeat the same process till all the material is finished ;
and send to table covered up, and very warm.
APPLE AND ORANGE FRITTERS.
✪ Apple and Orange Fritters
Page 34 · 6 recipe records on this page
Presented as published in 1882. 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
The same ingredients are required as in the previous recipe, only use \ lb. of butter or dripping instead of suet, and add a dessert-spoonful of sugar to the paste. Make the paste up as before described, then divide it, and enclose the apples in each piece ; when rolled quite round, brush the top of each over with a little beaten egg or milk, and sprinkle a little sugar over. Place the 6 dumplings on a greased baking sheet, and bake for half an hour. One clove, a little grated lemon rind, or a little nutmeg, may be put with the sugar in the core of each apple, and will give it a nice flavour.
FRUIT TART.
2 lbs. Fruit. \ lb. Sugar. Ginger.
£ lb. Flour.
3 oz. Butter. Baking Powder.
If the tart is to be made of rhubarb, it should be well washed (not skinned) and cut up in inch lengths, packed tightly into the dish, the sugar sprinkled among it, also half a teaspoonful of ground ginger. If made of gooseberries, they should be picked clean, washed, and
put in the dish with a little cinnamon. If apples are used, they must be peeled and sliced very thinly, sugar sprinkled among them, and a little lemon peel grated, or half a teaspoonful of ground cinnamon. In no case put water in.
Paste. — Put the flour in a basin with a dessert-spoonful of fine soft sugar, ^ teaspoonful of baking powder, 3 oz. of butter, and crumble the latter among the flour until all lumps have disappeared, then pour in enough cold water to make a stiff paste ; turn it out on a board and roll it a little larger than the size of the dish; after wetting it, cut off a band of paste to put round the edge of the dish ; wet the band again and place the remainder of the paste on. Press it down very lightly, to make the edges adhere; pare and notch them neatly according to taste ; brush the top with cold water, and dust fine sugar over, then put it in the oven to bake for one hour. When a fruit tart begins to boil out at the side it is usually ready.
SAGO AND FRUIT.
£ lb. Rhubarb. \ lb. Sago.
6 oz. Sugar. 2 teacupfuls of Water.
Peel and cut up the rhubarb in very small pieces, and put it on to boil with a teacupful of water for ten minutes.
Wash the sago and soak it for ten minutes in a teacupful of warm water, then add it and the sugar to the rhubarb, and allow it to boil for ten minutes longer. Stir it occasionally, and pour it into a shape which has been wet with cold water. Turn out when cold, and serve with either syrup, sauce, or milk.
PANCAKES.
$ lb. of Flour. 1 Egg.
i pint Milk. Sugar.
1 pinch Salt.
Put into a basin a teamipful of flour (which is a quarter of a lb.), and add the salt to it.
Beat up the egg well, and add to it a small breakfastcupful of milk, which is £ a pint, and mix them very gradually with the flour, to prevent lumps ; and when all is poured in, beat it up for a few minutes.
Have a small frying-pan if possible, and melt a piece of butter about the size of a small nut in it; then pour in as much of the mixture as thinly covers the pan, and allow it to cook till it gets firm, which takes a minute or two. Shake the pan, and turn the pancake over to cook the other side ; then turn out on a plate, and after sprinkling the top with sugar, roll it up.
Repeat the same process till all the material is finished ; and send to table covered up, and very warm.
APPLE AND ORANGE FRITTERS.
Records on this page
Apple Dumplings BakedFruit TartSago and FruitPancakesPancakesApple and Orange Fritters