Fndt Charlotte. — Boil pint and a half m^lk or cream over a slow
fire and stir in gradually yolks of six eggs beaten with two table-
spoons arrowroot, or corn-starch ; cook ten minutes, stirring con-
stantly that it may be perfectly smooth. Then divide mixture by
turning half into another saucepan ; to one half add ten tablespoons
grated chocolate, four of fine granulated sugar, simmer a few min-
utes, take ofif fire and set away to cool. Blanch a doze& bitter al-
monds and four ounces shelled sweet almonds and pound in mortar
with enough rose-water to make a smooth paste, add an ounce finely
chopped citron, cup powdered sugar, and stir all into the other half
of cream mixture, simmer a few moments, set aside to cool and add
vanilla flavoring. Cut a large sponge cake in slices crosswise half
an inch thick, spread one slice thickly with the chocolate cream,
putting another slice on top of this and cover with the almond
cream ; do this alternately, piling them evenly on a china dish till
all ingredients are used, arranging in form of sponge cake before it
was cut. ^ Have ready whites of six eggs whipped to a stiff froth,
mix in six tablespoons powdered sugar✪ Fruit Charlotte, and with a spoon heap this
all over tops and sides of cake, then sift powdered sugar over and
brewn lightly in oven ; or cover with Whipped Cream. Delicious.
Boiled Apple Dumplings. — Sift together pint flour and heap-
ing teaspoon baking powder ; make a well in center and pour in eill
warm milk, tablespoon butter, pinch salt and one e^g ; mix together
and roll out to tne thickness of quarter of an inch; cut out a
round piece and in centre place an apple pared and cored✪ Boiled Apple Dumplings, put bit
of butter and sugar in core cavity, bring up dough and pinch all
well together at top and put into kettle of boiling water slightly
salted, boil half an hour, taking care that water covers the dump-
lings. ^Some tie in a cloth or roll two or three times in drv flour.
■ They are also nice steamed and browned in oven. Serve with sugar
and cream. If boiled in knitted cloths dumplings have a very pret-
ty appearance. The cloths should be made square, knit in plain
stitch with very coarse cotton and just large enough to hold one
dumpling. For Baked Dumplings make a baking-powder crust,
mixing the dough less stiff than for Boiled DumplingSy or using a
Quaker Paste, place in a shallow buttered pan, without touching
each other, prick the top with a fork, bake in hot oven, turning
once or twice, if necessary, to brown evenly, and serve with cream
and sugar or a Wolverine Sauce made by cooking tart apples sliced,
until soft, mashing, or rubbing through puree sieve if wished ;
' sweetening and flavoring with vanilla or a little strawberry or rasp-
berry juice (it is nice to always can some juice to have for flavoring
sauces). A spoonfal or two of whipped cream, or beaten white of
egg may be added just before serving. Use any fruit in dumplings.
550 PUDDINGS AND SAUCES.
Page 474 · 2 recipe records on this page
Presented as published in 1890. 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
Fndt Charlotte. — Boil pint and a half milk or cream over a slow fire and stir in gradually yolks of six eggs beaten with two tablespoons arrowroot, or corn-starch ; cook ten minutes, stirring constantly that it may be perfectly smooth. Then divide mixture by turning half into another saucepan ; to one half add ten tablespoons grated chocolate, four of fine granulated sugar, simmer a few minutes, take ofif fire and set away to cool. Blanch a dozen bitter almonds and four ounces shelled sweet almonds and pound in mortar with enough rose-water to make a smooth paste, add an ounce finely chopped citron, cup powdered sugar, and stir all into the other half of cream mixture, simmer a few moments, set aside to cool and add vanilla flavoring. Cut a large sponge cake in slices crosswise half an inch thick, spread one slice thickly with the chocolate cream, putting another slice on top of this and cover with the almond cream ; do this alternately, piling them evenly on a china dish till all ingredients are used, arranging in form of sponge cake before it was cut. ^ Have ready whites of six eggs whipped to a stiff froth, mix in six tablespoons powdered sugar, and with a spoon heap this all over tops and sides of cake, then sift powdered sugar over and brown lightly in oven ; or cover with Whipped Cream. Delicious.
Boiled Apple Dumplings. — Sift together pint flour and heaping teaspoon baking powder ; make a well in center and pour in fill warm milk, tablespoon butter, pinch salt and one egg ; mix together and roll out to tne thickness of quarter of an inch; cut out a round piece and in centre place an apple pared and cored, put bit of butter and sugar in core cavity, bring up dough and pinch all well together at top and put into kettle of boiling water slightly salted, boil half an hour, taking care that water covers the dumplings. ^Some tie in a cloth or roll two or three times in drv flour.
■ They are also nice steamed and browned in oven. Serve with sugar and cream. If boiled in knitted cloths dumplings have a very pretty appearance. The cloths should be made square, knit in plain stitch with very coarse cotton and just large enough to hold one dumpling. For Baked Dumplings make a baking-powder crust, mixing the dough less stiff than for Boiled DumplingSy or using a Quaker Paste, place in a shallow buttered pan, without touching each other, prick the top with a fork, bake in hot oven, turning once or twice, if necessary, to brown evenly, and serve with cream and sugar or a Wolverine Sauce made by cooking tart apples sliced, until soft, mashing, or rubbing through puree sieve if wished ;
' sweetening and flavoring with vanilla or a little strawberry or raspberry juice (it is nice to always can some juice to have for flavoring sauces). A spoonfal or two of whipped cream, or beaten white of egg may be added just before serving. Use any fruit in dumplings.
Records on this page
Fruit CharlotteBoiled Apple Dumplings