Make a dumpling of two eggs to one quart of flour and one-half tea-
spoonful of salt; add sufficient water to make a drop dumpling; take one-
half pound of dried peaches, one-half pound of prunes and one-half pound
of raisins; put fruit in the kettle with just enough water so that the fruit
will boil; then drop dumping in the kettle and boil slowly about two
hours. Serve hot. Minette Rowley,
NEW YEAR'S BAKED APPLE PUDDING.
Mince eight peeled and cored apples, put them in a saucepan with a
little water and when partly cooked add one-quarter of a pound of cleaned
currants, the same of stoned raisins, the same of shredded citron and the
same weight of peeled almonds, cut small, also four ounces of brown
sugar, a little cinnamon and allspice; cook until it forms a perfect mar-
malade. Make a paste with one-quarter of a pound of chopped beef suet,
one-half pound of flour✪ New Year's Baked Apple Pudding, a little salt and cold water; roll it out quite thin
on a floured table. Grease and strew with brown sugar and cinnamon
the inside of a deep yellow bowl, cover the bottom with a round flat of the
paste to fit, on this pour a thick layer of the marmalade, then another flat
of the paste, and repeat till there are three layers of fruit and four of
paste, finishing with the latter. Place the bowl in a slack oven and let
bake slowly three hours. When cooked and partly cold invert on a
round dish, strew plentifully with sugar and put it back into the oven to
heat thoroughly and glaze. Serve hot. C. A. H.
PUDDINGS AND PUDDING SAUCES. 283
Sauces For Puddings.
PLAIN PUDDING SAUCE.
To one cupful of sugar add one egg and beat very hard Add one
tablespoonful of boiling water and set on the stove to warm; flavor to
taste. This is a good sauce for almost any pudding. E. S
EGO SAUCE FOR PUDDINGS.
Beat the whites of two eggs to a stiff, dry froth; and beat into this, a
little at time, one cupful of powdered sugar. When smooth and light add
one teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a
minute longer; then stir in one cupful of whipped cream or three table-
spoonfuls of mi✪ Ego Sauce for Puddingslk. Serve at once. Maria Parloa.
VANILLA CREAM SAUCE.
Beat to a cream three tablespoonfuls of butter and gradually beat into
this two-thirds of a cupful of powdered sugar. When this is light and
creamy add one teaspoonful of vanilla; then gradually beat in two cupfuls
of whipped cream✪ Vanilla Cream Sauce. Place the bowl in a pan of boiling water and stir con-
stantly for three minutes. Pour the sauce into a warm bowl and serve.
Maria Parloa,
CHOCOLATE SAUCE. ✪ Chocolate Sauce
Page 203 · 4 recipe records on this page
Presented as published in 1917. 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
Make a dumpling of two eggs to one quart of flour and one-half teaspoonful of salt; add sufficient water to make a drop dumpling; take onehalf pound of dried peaches, one-half pound of prunes and one-half pound of raisins; put fruit in the kettle with just enough water so that the fruit will boil; then drop dumplings in the kettle and boil slowly about two hours. Serve hot. Minette Rowley,
NEW YEAR'S BAKED APPLE PUDDING.
Mince eight peeled and cored apples, put them in a saucepan with a little water and when partly cooked add one-quarter of a pound of cleaned currants, the same of stoned raisins, the same of shredded citron and the same weight of peeled almonds, cut small, also four ounces of brown sugar, a little cinnamon and allspice; cook until it forms a perfect marmalade. Make a paste with one-quarter of a pound of chopped beef suet, one-half pound of flour, a little salt and cold water; roll it out quite thin on a floured table. Grease and strew with brown sugar and cinnamon the inside of a deep yellow bowl, cover the bottom with a round flat of the paste to fit, on this pour a thick layer of the marmalade, then another flat of the paste, and repeat till there are three layers of fruit and four of paste, finishing with the latter. Place the bowl in a slack oven and let bake slowly three hours. When cooked and partly cold invert on a round dish, strew plentifully with sugar and put it back into the oven to heat thoroughly and glaze. Serve hot. C. A. H.
Sauces For Puddings.
PLAIN PUDDING SAUCE.
To one cupful of sugar add one egg and beat very hard Add one tablespoonful of boiling water and set on the stove to warm; flavor to taste. This is a good sauce for almost any pudding. E. S
EGG SAUCE FOR PUDDINGS.
Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at time, one cupful of powdered sugar. When smooth and light add one teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a minute longer; then stir in one cupful of whipped cream or three tablespoonfuls of milk. Serve at once. Maria Parloa.
VANILLA CREAM SAUCE.
Beat to a cream three tablespoonfuls of butter and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy add one teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream. Place the bowl in a pan of boiling water and stir constantly for three minutes. Pour the sauce into a warm bowl and serve.
Maria Parloa, CHOCOLATE SAUCE.
Records on this page
New Year's Baked Apple PuddingEgo Sauce for PuddingsVanilla Cream SauceChocolate Sauce