Peach Dumplings

Ingredients

• 2 cups flour
• 2 tablespoons Cottolene
• 4 teaspoons baking powder
• 1/2 cup cream
• 1/2 teaspoon salt
• Peaches
• 1/2 cup granulated sugar
• 9 1/2 cups cold water

Method

1. 1

   Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add cream gradually, cutting it in with a knife.

2. 2

   Turn on a floured board, knead slightly, pat and roll out to one-half inch thickness.

3. 3

   Shape with a large biscuit cutter.

4. 4

   Pare juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in quarters and place three-quarters of a peach on each circle of dough, enclose them, pressing the edges together.

5. 5

   Place in a buttered, granite dripping pan one and one-half inches apart, sift sugar around dumplings and pour cold water over sugar.

6. 6

   Bake in a hot oven twenty minutes, basting three times.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 57. The excerpt below is the record exactly as published.

Peach Dumplings — Sherry Sauce Coffee Cider A ^ VEAL, SPANISH STYLE, (IN CASSEROLE) 2 pounds veal, cut from leg. 2 cups cooked and strained J/^ cup fat salt pork or bacon. tomato pulp. J^ cup fine, soft bread crumbs. 3^ green pepper finely chopped 1 teaspoon salt. ]/2 onion finely chopped. 3^ teaspoon black pepper. 1 egg slightly beaten. Few grains cayenne. Soda. 1 teaspoon chopped parsley. Worcestershire Sauce. Process: Remove all fat tissue and skin from veal; remove skin from pork. Pass both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thor- oughly and bind together with egg. Shape in balls the size of a small egg. Roll in flour and saute a rich brown in Cottolene made hot in an iron frying pan. Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce. Turn into a warm casserole, add chopped pepper and onion. Dispose balls over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over balls. Cover and let simmer in a moderate oven two hours. Serve from casserole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball. riTsZr^ay 5^ Sunduy Dinners 129 STUFFED POTATOES Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise slice from each; scoop out potato with a spoon using care that the shells* are not broken. Pass through ricer, add two table- spoons butter, season with salt and pepper, one-half cup hot milk or cream. Add two egg yolks well beaten, then fold in the stiffly beaten whites. Refill shells with this mixture, using pastry bag and rose tube or pile it lightly with spoon (do not spread smoothly) . Bake in a hot oven until potatoes are well puffed and browned. TURNIPS IN CREAM SAUCE Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in boiling salted water until tender (from forty minutes to one hour). Drain well and reheat in White Sauce using cream in place of milk in sauce. (For Cream Sauce see Page 151.) STEWED CORN AND TOMATOES Cut the corn from six ears of tender, sweet, green corn; scrape the cobs with back of knife. Cook until tender in as little water as possible, then add an equal quantity of stewed tomatoes. Add one-third cup butter and one tablespoon sugar. Season with salt and pepper, heat to boiling point and turn into hot serving dish. DRESSED ENDIVE Marinate the bleached leaves of crisp endive with French Dress- ing, adding one and one-half tablespoons finely chopped chives and one-half tablespoon Nasturtium seed cells finely chopped, to the dressing just before pouring over Endive. PEACH DUMPLINGS 2 cups flour. 2 tablespoons Cottolene. 4 teaspoons baking powder. J^ cup cream. J^ teaspoon salt. Peaches. \}/2 cups granulated sugar. 9^/2, cups cold water. Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add cream gradually, cutting it in with 130 52 Sunday Dinners September Third Sunday a knife. Turn on a floured board, knead slightly, pat and roll out to one-half inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in quarters and place three-quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a buttered, granite dripping pan one and one-half inches apart, sift sugar around dumplings and pour cold water over sugar. Bake in a hot oven twenty minutes, basting three times. Serve with Hard or SHERRY SAUCE 3 tablespoons butter. 54 cup cream. ]/2 cup sugar. 3 tablespoons sherry wine. 2 egg yolks well beaten. Few grains salt. J/g teaspoon nutmeg. Process: Cream butter, add sugar, egg yolks, salt and gradually the cream, stirring constantly. Cook over hot water until mixture coats the spoon; add sherry and beat again. Turn in a sauce boat and sprinkle with nutmeg. %'StsunUy 52 Sunday Dinners 131 Tomato Soup Fried Chicken — Cream Gravy Baked Potatoes Corn Fritters Cauliflower Salad Peach Cake with Cream Coffee 4 _ ^ TOMATO SOUP (For recipe see Page 40.) FRIED CHICKEN Dress, clean and disjoint two chickens. Rub chicken over with a half lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with flour. Saute in hot Cottolene until richly browned, turning often. Reduce heat, cover and let cook slowly until tender. It may be necessary to add a little moisture (about ]/i cup of hot stock or water). Remove to serving platter and surround with Corn Fritters. Pass Cream Gravy. CREAM GRAVY 34 cup butter. IJ^ cups well-seasoned chicken stock. 1 slice onion. }/2 cup hot cream. 34 cup flour. 3^ teaspoon salt. 3^ teaspoon pepper. Process: Cook butter in a sauce-pan with onion until onion is delicately browned. Remove onion, add flour mixed with sea- sonings; stir to a smooth paste and brown lightly. Add hot stock gradually, stirring constantly. Add hot cream and beat until smooth and glossy. The color of this sauce is that of Cafe au Lait. 132 52 Sunday Dinners f^^l Fourth Sunday CORN FRITTERS 2 cups grated corn. 3^ cup melted butter. 34 cup milk. 1 teaspoon salt.

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