The Raleigh cook book

Mix and sift flour with baking powder, rub in the lard or butter, and make to a dough with the milk. Roll thinly about twice as long as the dough is wide, spread with chopped apples, sprinkle with small quantity of sugar and dot with small lumps butter. Roll up like a jelly roll. Cut in slices an inch thick, and lay cut side up on a greased baking-pan. Add more sugar and butter and sufficient water to form a sauce. Bake in moderate oven. Apple Dumplings (No. 1).—4 or 5 large apples, chopped fine; 1 cup sugar; butter; nutmeg. Make a rich pie crust, pinch off pieces and roll very thin in rounds about the size of a saucer. Fill each round full of apples. Bring edges together in middle; pinch lightly to avoid a lump of dough at bottom of dumpling. Place in pan, fill pan half full of water, put in bits of butter and sprinkle with sugar. When done, grate nutmeg over top. Apple Dumplings (No. 2).—2 cups flour; 8 teaspoons baking powder: 2 tablespoons lard or butter; 4% teaspoon salt; % cup milk; apples. Core and pare apples. Roll out the dough and cut in rounds. Put an apple on each piece of dough. Fill centers with sugar and cinnamon. Fold dough around the apple and bake 30 minutes. Serve - with a sauce or cream. ix Chocolate Cream Pudding.—1 cup milk; 4 tablespoons sugar; 2 tablespoons cornstarch; % teaspoon vanilla; 1 egg, white; 1 ounce chocolate. Melt the chocolate in the double boiler, slowly add the milk and heat. Mix cornstarch with the sugar; add it to the hot milk. Cook | until smooth and thick, stirring it all the time. Remove from fire and add white of egg beaten till stiff but not flaky. Flavor and place in wet moulds. Serve with vanilla sauce. Chocolate Pudding.—1 quart milk; 8 tablespoons of bread crumbs; 5 tablespoons grated chocolate; 1 tablespoon butter; 1 cup sugar, 4 eggs. q * su - =). Shale ante Over the bread crumbs, butter and chocolate pour boiling milk. Stir in sugar and eggs, reserving whites of two eggs for frosting. Add meringue and bake in moderate oven. Delmonico Pudding.—1 quart sweet milk (boiled); 5 eggs; 10 tablespoons sugar; 3 tablespoons cornstarch; 1 teaspoon vanilla. Beat the yolks of the eggs with five tablespoons of sugar and the cornstarch; mix with enough cold milk to make it free from lumps, then stir it into the boiled milk until it thickens; add vanilla and pour it into a pudding dish. Cover with the whites of eggs beaten with five tablespoons of sugar. Place in a moderate oven and let stay until browned slightly. SWEET SAUCES. 47 SWEET SAUCES, Hard Sauce.—1 cup sugar; 2 eggs, whites; % cup butter. Beat the sugar and butter to a white cream; add the whites of the eggs, beat a few minutes longer. Add teaspoon of extract of nutmeg. Put on ice until needed. Hard Sauce for Pudding.—1 cup butter; 3 cups powdered sugar. Stir together the butter and sugar and when light beat in the juice of a lemon or flavor with vanilla. Serve cold. Color as desired. Drawn Butter Sauce.—% cup butter; % cup sugar; 1 tablespoon flour or cornstarch, made to a smooth paste; 1 pint hot water; YZ teaspoon vanilla or lemon. Stir together and let boil five minutes; add a little grated nutmeg. Caramel Sauce.—1 cup granulated sugar; 1 cup water. Put the sugar into an iron saucepan, stir with wooden spoon until the sugar melts and turns amber color; then add the water, let boil two minutes, and turn out to cool. Foamy Sauce. juice of 1 lemon. Beat whites of eggs till foamy, Bit: not dry; add the sugar and beat well; then add the milk and lemon juice. One cup boiling water and one-quarter cup butter can be used in place of milk. 2 eggs, whites; 1 cup boiling milk; 1 cup sugar; Custard Sauce.—1 pint milk; 1 cup sugar; 2 eggs.