Fruit Dumplings

Ingredients

• three or four eggs
• wash with melted butter
• finely chopped apples
• some English currants

Method

1. 1

   Roll out about a half inch thick, wash with melted butter, spread over finely chopped apples (sweetened and spiced) with some English currants, and roll up again.

2. 2

   Steam about forty minutes.

3. 3

   Serve with French cream sauce and hard sauce.

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 11. The excerpt below is the record exactly as published.

three or four eggs. Roll out about a half inch thick, then wash with melted butter and spread over it finely chopped apples, (sweetened and spiced) with some English currants and roll up again. Steam about forty minutes. Serve with French cream sauce and hard sauce. Other fruits such as blackberries, etc., can be used instead of apples. Fruit Dumplings are made in the same way. WHORTLEBERRY PUDDING. PLAIN AND INEXPENSIVE. Dissolve a half teaspoonful ARM AND HAMMER SODA (or Saleratus), in one and a half cups sweet milk ; pour into a tablespoonful butter and a half cup molasses, add a pinch of salt and sufficient sifted flour to make a pretty thick batter, then add one pint picked whortle¬ berries. Steam for two and one-half hours. Serve with sauce. ADMIRAL DEWEY PUDDING. Mix together one pint browned bread crumbs, a half nutmeg, one teaspoonful cinnamon, a cup of brown sugar, four eggs, one pint sweet insist on having Arm and Hammer soda. 17 ADMIRAL DEWEY PUDDI NG— CONTINUED. milk with a half teaspoonful ARM AND HAMMER SODA (or Saleratus) and a pinch of salt Add one pint of suet chopped into one pint: sifted flour and one cup each of currants, raisins and prunes (the latter ! cutup). Have the batter stiff . A little more flour may need to be added., [ Boil three or four hours in a napkin, Serve hard sauce in extra dish. DELICIOUS PEACH PUDDING. Have a deep earthenware dish well buttered and sprinkled with, granulated sugar. Cut up half a loaf stale bread into thin slices and butter them ; place one layer of the bread in the bottom of the dish and. on top of this place a layer of sliced fresh (or canned) peaches, and sprinkle them with sugar. Cover this with another layer of bread, then with another layer of peaches, and finally with another layer of bread., Pour over the whole a custard made with a half cup sugar, three eggs (or1 less), three cups milk (or more), and some nutmeg, grated. Bake about one hour. Set the dish into a large pan, with a half pint water in it, so that the pudding while baking may remain moist on the bottom and sides. Serve with fruit sauce. HONEYCOMB PUDDING. One-half cup suet, one cup milk, one egg, two cups of sifted flour, one cup of raisins, one-half cup of molasses, two teaspoonfuls of cream of tartar, one teaspoonful of A R M AND HAMMER SODA (or Salera¬ tus). Steam one hour. RICE PUDDING. Put one-half cup of rice in covered dish with water and stew slowly about an hour. Add three yolks of eggs and one-half cup sugar. Stir. Add one quart of scalded milk. Cover Avith the whites, beaten stiff with one-half cup powdered sugar and one-half spoonful of A'anilla. Brown in oven. IMPORTANT REASONS WHY HOUSEKEEPERS SHOULD BUY ARM AND Hammer Brand Package Soda (or saleratus) IN PREFERENCE TO BULK SODA OR OTHER PACKAGE SODA RECOMMENDED BY THE DEALER. THE RETAIL PRICE OF ARM AND HAMMER BRAND OF Soda in PACKAGES is the same as for inferior PACKAGE Soda. Consumers gain nothing by buying unknown and INFERIOR soda; THEY SIMPLY PUT MORE MONEY IN THE MERCHANTS POCKET. PACKAGE Soda, LIKE CHURCH & CO’S ARM AND HAMMER BRAND, HAS THE GUARANTEE OF A RESPONSIBLE manufacturer. Bulk Soda may be anybody’s manufac¬ ture, AND GENERALLY OFA POOR QUALITY. SOMETIMES RETAIL DEALERS ARE I M POSED UPON, NOT KNOWING WHAT THE JOBBER SENDS. A FEW THINK THEIR CUSTOMERS SHOULD ACCEPT ANY¬ THING THEY CHOOSE TO SELLTHEM, SAYING IT IS REALY ARM AND HAMMER BRANDSODA, OR IT IS THE SAME THING. ARM AND HAMMER BRAND SODA, BEING of SUCH PERFECT QUALITY, IS OF NECESSITY VERY STRONG, AND WE CAUTION PARTIES NOT TO USE TOO MUCH. INSIST ON HAVING ARM AND HAMMER SODA 18 f NEW ENGLAND PUDDING— VERY FINE. Cut into thin slices a half loaf Graham bread or Boston brown bread. Butter each slice well. Also butter half as many slices of stale white bread. Arrange them in a buttered, sugar-dusted pudding dish until half full, then pour a custard over the whole. Some English currants

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