Take the remainder of the dough, roll it out thin,
and cover the dish with it, pressing the paste down
round the edges of the dish to join it with the paste
that lines the sides. Make three or four incisions in
the cover with a sharp knife.
Then put the dish into a moderate oven and bake
from one to one and a half hours. When a fork
easily penetrates the pudding, it is cooked. Eat hot
with sauce. Alden dried apples, canned apples,
canned peaches, or fresh peaches pared, quartered,
and the ston^ extracted may be used^
Dishes for Yachtsmen. 87
Baked Apple Dumplings.
The apples pared, cored and quartered. Prepare
paste as directed for Baked Apple Pudding above.✪ Baked Apple Dumplings
When the paste is rolled, cut it into squares, and in
the centre of each square place the four parts of an
apple ; add to each apple a piece of butter the size of
a chestnut and a small sprinkle of sugar and ground
cinnamon.
Envelop the apple in the paste, pressing the cut
edges together. Place the Sumplings thus prepared
into a well-greased baking-pan, cut edges downwards.
Bake a half to three-fourths of an hour in a mod-
erate oven. When a fork will penetrate the dumplings
they are cooked. Apples dried by the Ald«n process
may be used.
1
HINTS.
Cooking in Iron Pots. — Let nothing stand in an
iron pot after it is cooked, or it will become discolored
and have an unpleasant <aste.
Rusty Knives. — If knives become rusty, rub them
with a fresh-cut potato dipped in ashes.
Emetic. — Gunpowder dissolved in water is a good
emetic.
Save the Bacon Grease. — After frying salt pork,
bacon or fat meat, do not discard the grease that is
left in the pan. Keep a cup or small tin pail, in
which pour all residue. It will soon harden, and is
just the thing for frying slapjacks or potatoes in.
Improved River Water for Drinking. — If you
make tea do not throw out the " grounds " after each
drawing. In warm weather ordinary lake or river
water will taste very refreshing if poured into the pot
where tea-grounds have been left, and allowed to
stand a few minutes before drinking.
Salt. — It is always best in cooking to use too little'
salt rather than too much. Further salting can be
easily done at any time, but it is difficult or impossible
to freshen anything that has been over-salted.
Hints, 89
Baking Powder. — In using baking powder it is
always best to follow the printed directions on the
can as to the amount. The different makes of bak-
ing powders have each a different strength.
Spoons. — On a canoe trip, where storage room is at
a premium, one spoon will suffice for all purposes.
Let it be of iron, of " dessert " size. Get a tinsmith
to cut off two inches of the handle, and solder
strongly to the stump a tin cylinder one-half inch
in diameter. There will be no long handle to interfere
with packing it in a small space, and if a long handle
is desired for skimming soups, stirring mush, etc., a
stick of any length can be instantly cut to fit the tin
cylinder.
Frozen Fish should be soaked in cold water to
thaw them before cooking.
Fish-eating Ducks may be made palatable by
parboiling them in water with an onion in it. After
parboiling them throw away the onion and lay the
ducks in cold water for half an hour, after which they
may be roasted, broiled, fried or stewed.
Soft vs. Hard Water. — Beans, peas and other
vegetables are best boiled in soft water. Hard
water can be made soft (if its hardness depends upon
the presence of carbonate of lime) by boiling it an
hour and then allowing it to cool, when most of the
lime will be precipitated.
Broiling. — Remember that it is better to broil
before a fire than over it, as by the former process the
$6 Canoe and Camp Cookery.
Page 28 · 1 recipe record on this page
Presented as published in 1885. 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
Take the remainder of the dough, roll it out thin, and cover the dish with it, pressing the paste down round the edges of the dish to join it with the paste that lines the sides. Make three or four incisions in the cover with a sharp knife.
Then put the dish into a moderate oven and bake from one to one and a half hours. When a fork easily penetrates the pudding, it is cooked. Eat hot with sauce. Alden dried apples may be used., canned peaches, or fresh peaches pared, quartered, and the stone extracted may be used.
Dishes for Yachtsmen. 87
Baked Apple Dumplings.
The apples pared, cored and quartered. Prepare paste as directed for Baked Apple Pudding above.
When the paste is rolled, cut it into squares, and in the centre of each square place the four parts of an apple ; add to each apple a piece of butter the size of a chestnut and a small sprinkle of sugar and ground cinnamon.
Envelop the apple in the paste, pressing the cut edges together. Place the dumplings thus prepared into a well-greased baking-pan, cut edges downwards.
Bake a half to three-fourths of an hour in a moderate oven. When a fork will penetrate the dumplings they are cooked.
HINTS.
Cooking in Iron Pots. — Let nothing stand in an iron pot after it is cooked, or it will become discolored and have an unpleasant <aste.
Rusty Knives. — If knives become rusty, rub them with a fresh-cut potato dipped in ashes.
Emetic. — Gunpowder dissolved in water is a good emetic.
Save the Bacon Grease. — After frying salt pork, bacon or fat meat, do not discard the grease that is left in the pan. Keep a cup or small tin pail, in which pour all residue. It will soon harden, and is just the thing for frying slapjacks or potatoes in.
Improved River Water for Drinking. — If you make tea do not throw out the " grounds " after each drawing. In warm weather ordinary lake or river water will taste very refreshing if poured into the pot where tea-grounds have been left, and allowed to stand a few minutes before drinking.
Salt. — It is always best in cooking to use too little' salt rather than too much. Further salting can be easily done at any time, but it is difficult or impossible to freshen anything that has been over-salted.
Hints, 89
Baking Powder. — In using baking powder it is always best to follow the printed directions on the can as to the amount. The different makes of baking powders have each a different strength.
Spoons. — On a canoe trip, where storage room is at a premium, one spoon will suffice for all purposes. Let it be of iron, of " dessert " size. Get a tinsmith to cut off two inches of the handle, and solder strongly to the stump a tin cylinder one-half inch in diameter. There will be no long handle to interfere with packing it in a small space, and if a long handle is desired for skimming soups, stirring mush, etc., a stick of any length can be instantly cut to fit the tin cylinder.
Frozen Fish should be soaked in cold water to thaw them before cooking.
Fish-eating Ducks may be made palatable by parboiling them in water with an onion in it. After parboiling them throw away the onion and lay the ducks in cold water for half an hour, after which they may be roasted, broiled, fried or stewed.
Soft vs. Hard Water. — Beans, peas and other vegetables are best boiled in soft water. Hard water can be made soft (if its hardness depends upon the presence of carbonate of lime) by boiling it an hour and then allowing it to cool, when most of the lime will be precipitated.
Broiling. — Remember that it is better to broil before a fire than over it, as by the former process the
$6 Canoe and Camp Cookery.
Records on this page
Baked Apple Dumplings