Currant Dumpling

Ingredients

• 1 lb. of flour
• 5 oz. of beef suet
• 7 oz. of currants
• 1 glass of water

Method

1. 1

   Mince the suet finely, mix with the flour and currants, which of course have been washed, picked and dried; mix with the above proportion of water or milk, divide into dumplings about the size of an orange; tie in cloths, plunge into boiling water, and boil from an hour to an hour and a quarter.

2. 2

   Serve with butter and white sugar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 97. The excerpt below is the record exactly as published.

1 Ib. of flour, yolk of I egg, some milk. Make into a very stiff paste; beat it well, and knead till quite smooth; roll very thin, and cut into biscuits. Bake them in a slow oven till quite dry and crisp. 584. port Biscuits—lIngredients—z oz. butter, skimmed milk, 1 Ib. O our, Warm the butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rolling pin, and work it very smooth, Roll it thin and cut it into round biscuits; prick them full of holes with a fork. About six minutes will bake them. 585. Seed Biscuits—lIngredients—1 Ib. of flour, 4% Ib. of sifted sugar, 14 lb, of butter, 4 oz. of caraway seeds, 3 eggs. Beat the butter to a cream; add the flour, sugar and cara- way seeds ; and when these are well mixed, add the eggs, which should be well whisked. Roll out the paste, with a round cutter, and bake them in a moderate oven from ten to fifteen minutes. The tops of the biscuits may be brushed over with the white of an egg, and then a little sugar strewn over. & —— ‘ soe PAS PASTRY AND ‘D PUDDINGS Sve L. _ a OBSERVATIONS. A good hand at pastry will use less butter and produce lighter crust than others. Salt butter is very good, and if well washed makes a good flaky crust. Ifthe weather is warm the butter should be placed in ice water to keep it as firm as possible ; when lard is used take care it is eee sweet. In making pastry (See Pastry Recipes), in other arts, ‘practice will make perfect ;” it should uD ‘eked as lightly as possible, made in a cool place, and with hands per- fectly cool ; if possible, use a marble slab instead of a pastry board ; if the latter is used, it is better to procure it made of hardwood. It is important to use great expedition in the preparation of pastry, and care must be taken not to allow it to stand long before baking, or it will become flat and heavy. A brisk oven will be required for puff pastry ; a good plan to test the proper heat is to put a small piece of the paste in before baking the whole. Be sure that the oven is as near perfection as possible ; for, *‘an oven in which the heat is not evenly distributed can never produce a well baked pie or tart ; where there is an unequal degree of heat the pastry rises on the hottest side in the shape of a large bubble and sinks into a heavy indigestible lump on the coolest.” This is a truism which many people must have discovered for themselves, as they would be well accustomed to the sight of miniature mountains and tableland on their tarts and pies. Raised pie crust should have a good soaking heat, and glazed pastry rather a slack heat. When suet is used it must be perfectly free from skin and minced as finely as possible ; beef suet is considered the best. All moulds, pie dishes, patty pans, and vessels of all descriptions used for baking or boiling must be well buttered. 1% DPR IR EE ES ES ESE, ES. FEES bbe ‘ - 174 Tue Dominion Cook Book. The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and kept ina dry place. It should be dipped in boiling water, squeezed dry, and floured when to be used. If bread, it should be tied loosely, if batter, tightly over. The water should boil quickly when the pudding is put in ; and it should be moved about for a minute, lest the ingredients should not mix. Batter pudding should be strained through a coarse sieve when all is mixed. In others the eggs separately. A pan of cold water should be ready, and the pudding dipped in as soon as it comes out of the pot, ‘and then it will not adhere to the cloth. Very good puddings may be made wet’ out eggs; but they must have as little milk as will mix, and must boil three or four hours. A spoonful of yeast will answer instead of eggs. Snow is an excellent substitute for eggs either in puddings or pancakes. ‘Two large spoonfuls will supply the place cf one egg and the article it is used in will be equally good. This is a useful piece of information, especially as snow often falls at the season when eggs are the dearest. ‘The snow may be taken up from any clean spot before it is wanted, and will not lose its virtue, though the sooner it is used the better. Vote.—The yolks and whites beaten long and separately, make the article they are put into much lighter. 586. Almond Pudding —Ingredients—3{ lb. sweet almonds, a large spoonful of rose water, 6 eggs, 3 spoonfuls of pounded white sugar, I qt. of milk, 3 spoonfuls of powdered crackers, 4 oz. of clarified but- ter, same of citron cut into pieces. Blanch and pound the almonds in the rose water; beat the eges to a stiff froth with the sugar, mix the milk with the crackers, butter and citron ; add almonds, etc.; stir all together and bake in a small pudding dish witha lining and rim of pastry. ‘This pudding is nicer eaten cold. Bake an hour and a half in a quick oven. 587. Amber Pudding—lIngredients—1 Ib. of fresh butter, %4 Ib. white sugar, 8 eggs, jam. Line a pudding dish with good puff paste, take the yolks of the eggs, mix with the sugar and butter on the fire till it becomes thick, but not boiling, whip the whites of the eggs to n> + ott " ] $y by "i f. » J fy, oa a 5 PASTRY AND PUDDINGS. 3 175 Stereo eee a f:oth, and mix with the other when cold. Put any sort of _ jam on the bottom of the dish, according to taste, and pour the mixture of eggs, etc., over it, and bake half an hour. 588. Apple Pudding (Boiled)—Ingredients—Suet or butter crust, apples, sugar to taste, a little minced lemon peel, 2 tablespoonfuls lemon juice. Butter a pudding mould, line with the paste, pare, core and cut the apples into small pieces. Fill the basin and add the sugar, finely minced lemon peel and juice. Cover with the crust, press the edges firmly, cover with a floured cloth. Tie securely and pkinge into boiling water. Allow to boil two hours. Remove from basin and send to table quickly. 589. Apple Dumpling (Boiled)—Ingredients—Apples, quince or orange marmalade, or sugar, some cold paste. Peel the apples, remove the core with an apple scraper, and fill the hole with the marmalade or sugar; then take a small piece of the cold, paste and place the apple in it, then take another piece of the same shape and place on the top, join the paste as neatly as possible. Tie in a cloth and boil three- quarters of an hour. Pour melted butter over them and serve. 590. Currant Dum pling—Ingredients—1 Ib, cf flour, 5 oz. of beef suet, 7 oz. of currants, I glass of water.

Cook this with the app: pantry check, scaling, and the assistant.