Dumpling, Gooseberry

Ingredients

• as many gooseberries as will fill it
• some moist sugar

Method

1. 1

   Line a basin with suet crust, fill with gooseberries, cover with paste, tie in a cloth, and boil for two to three hours.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 360. The excerpt below is the record exactly as published.

Dumpling, Gooseberry stir the yolks into the tapioca when it comes to a boil ; let it come to a scald and add the whites ; then pour it into a mould and serve with cream and sugar. Tapioca Pudding (with apples). — Soak x/\ lb. of tapioca overnight; in the morning pour off, and put in one and one - quarter quarts of boiling water; sweeten and flavor to taste. Take six or eight apples (tart ones), pare, core, and stand them in a bak- ing-dish ; fill the middle with sugar and a little cinnamon, pour the tapioca over, and bake until the apples are done. If preferred, the apples can be pared, cored, and sliced. Vanilla Custard Pudding. — Fla- vor a pint of milk with vanilla. Boil the milk, and pour it while boiling on four eggs which have been lightly beaten in a bowl. Strain the custard, let it cool, and add sugar to taste. Pour the pudding into a buttered mould. Lay an oiled paper on the top, put it in a pan with water to reach half-way up the mould, and steam gently until done enough. Let it stand a few minutes after it is taken up before turning it out. Put it on a dish and garnish with preserved fruit. If liked, the pudding ma3^ be baked instead of being steamed. Time to set the pudding, half an hour. Dumplings, Apple. — Shred as finely as possible from 6 to 8 ozs. of suet ; mix with it a pinch of salt, I lb. of flour, a small spoonful of baking- powder, and enough cold water to make it into a stiff paste. Use a fork in mixing. Roll it out and line a well-buttered basin with it. Fill the basin with apples, pared, cored, and sliced ; add a little sugar, one or two cloves, and a little water. Cover it with the paste and pinch it all round. Tie it in a well-floured cloth and boil for two hours and a half. As soon as it is turned out of the basin cut a little hole in the top, or the steam will make the pastry heavy. Serve with sweet sauce. Dumplings, Baked Apple. — Fif- teen apples, a quart and a half of flour, made into pastry with % lb. of lard and x/z lb. of butter, I Yz lbs. of sugar. Pare and core the apples ; fill the holes with sugar, two cloves, and two very small pieces of mace. Wrap each apple in a covering of the pastry, put them into a baking-dish, sprinkle with sugar ; cut 10 ozs. of butter into small bits and put them into the dish. Then fill it with water to within half an inch of the top. Put in the syrup a teaspoonful of cloves and half as much mace. If the syrup boils away too much, when the dumplings are half done add a little more water, and baste frequently with the syrup to prevent them from burning. Bake two hours and a half. Serve with hard sauce. Dumplings, Rolled Apple. — Peel and chop fine some tart apples ; make a rich crust as for biscuit, roll it half an inch thick, spread it thickly with the apple, sprinkle fine sugar and powdered cinnamon over it; then cut it in strips two inches wide ; roll it up like jelly roll ; put a little lump of butter on each roll after it is put in the tin. A. little juice will drain from the apples ; keep this to put into the sauce. Dumpling, Cranberry. — One quart of flour, and two teaspoonfuls of bak- ing-powder sifted together. Mix into a soft dough with sweet milk. Roll the dough out very thin in oblong shapes, and spread over it one quart of cranberries, picked and washed clean. Add Y/z lb. of sugar, sprinkled over evenly. Fold over and over; then tie in a pudding - cloth and put into a steamer, where let it cook over a steady fire for one hour, with faith, never looking into the pot. Serve with sweet wine sauce or sugar and cream. Dumpling, Gooseberry. — Line a plain round basin with a good suet crust. Pick the tops and stalks from as many gooseberries as will fill 319 Lumplings, Lemon PUDDINGS, ETC Purge it, strew some moist sugar

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