(To be served as dessert.)

780. Baked Apple Dumplings, N. 1 cup butter, 4 cups sifted flour, 1/2 teaspoonful salt, the yolks of 3 eggs and 1/2 cup cold water; put the flour and salt onto a paste board, make a hollow in center and put in the yolks and butter; work this into a stiff paste, adding the water by degrees; roll it out 1/2 inch in thickness and then fold it up so that 3 layers lay on top of one another; lay the paste onto a plate and let it stand in a cool place or on ice for 1 hour; pare 9 greening or pippin apples and remove the cores without breaking the fruit; next roll out the paste very thin and cut it in 9 squares; put an apple in center of each square and put into each apple 1 teaspoonful apple jelly; bring the corners of the square together, brush the tips with a little white of egg and press them lightly together; set the dumplings into a long tin pan and bake until apples are done; if the oven is too hot cover them with paper; in serving put 1 dumpling for each person onto a tea plate, pour a few spoonfuls cherry wine or lemon sauce around it and put 1 spoonful hard sauce on top of each apple; or they may be served without sauce and dusted with sugar. Baked apple dumplings may be made of pie crust the same way.

781. Baked Apple Dumplings, N. 2 cups sifted flour, 1/4 pound lard, 3 ounces butter, 1/2 teaspoonful salt, the yolk of 1 egg and 1/2 cup ice water; put the flour and 1/2 the lard and salt into a bowl and chop the lard fine with a knife; beat the yolk and ice water till it foams, add to the flour and mix it with the knife into a smooth, stiff paste; roll it out on a board into a square, put the remaining lard and butter in the center, inclose it with the paste and set for 1/2 hour on ice or in a cool place; then roll it out 3 times as long as wide, fold together so that 3 layers lay over one another and let it rest for 15 minutes; roll and fold it twice more; then roll it out to 1/8 of an inch in thickness, cut into square pieces and set in the center of each square a peeled and cored tart apple; bring the 4 corners of square together on top, brush the dumplings over with beaten eggs and bake till a light brown and done; serve with hard and wine or lemon sauce. These quantities will make 5 dumplings.

782. Baked Apple Dumplings, N. 1 pint flour, 1/2 teaspoonful salt, 1/2 cup cold water and 3/4 cup lard; mix flour, salt and water to a paste and work it for a little while on a board; roll it out into a square piece 1 inch in thickness; also shape the lard into a square piece, but smaller than the paste; fold the paste over the lard and set it for a little while in a cool place; then roll it out 1/2 inch in thickness and fold together so that it is 3 double; roll and fold it twice more; then roll it out 1/8 of an inch in thickness, cut into squares and finish the same as in foregoing recipe.

783. Baked Apple Dumplings (with Baking Powder). 2 cups flour, 1 teaspoonful baking powder, 1/2 cup water or milk, 1/2 cup butter or lard and 1/4 teaspoonful salt; sift flour, salt and baking powder into a bowl, put in the butter and chop it fine; then mix the whole into a soft dough; roll it out 1/8 of an inch in thickness and cut it into squares; put a tart apple, pared and cored, onto each square and put into each apple a small piece of butter and a little sugar; bring the 4 corners of paste together on top of the apple, fasten them with a little white of egg, put in a long, shallow pan and set in a medium hot oven to bake till done; serve with hard or wine sauce; if the oven is too hot cover them with paper. To ascertain when dumplings are done thrust a knitting needle into them. If it penetrates through the apples easily they are done; if not, the baking must be continued until they are done.

784. Apple Dumplings (bain-Marie). 1 pound flour, 1 teaspoonful baking powder, 1/2 teaspoonful salt, 1 cup cream or milk and 3/4 cup butter; sift flour, salt and powder into a bowl, add the milk and mix it into a paste; roll it out on a floured board into a square piece about 1-1/2 inches in thickness; form the butter into a square piece and lay it in the center of paste; fold the paste over it, first from the right and left side, then from you and towards you; put it on a tin plate and set in a cool place for 1/2 hour; next roll it out 3 times as long as wide, fold it together and lay one end over the middle; then the other end over that, so the paste is 3 double; roll and fold it twice more the same way; then roll it out thin, butter and dust 8 cups with flour and line them with the crust; fill them with finely sliced tart apples and sugar, cover them with the same paste and set the cups in a pan of hot water; put them in the oven to bake; when done turn them onto a dish, dust with sugar and serve with 2 sauces a wine or nutmeg sauce and a hard sauce. These dumplings can be made with any kind of fruit.

785. Steamed Apple Dumplings. Prepare a fine puff paste, cut it into squares and inclose in each square a nice peeled and cored, juicy apple; lay the dumplings into a steamer, cover tightly, set the steamer over boiling water and let them steam till done, which will take from 1 to 1-1/2 hours; serve with brandy, hard or sherry wine sauce. Instead of puff paste a fine pie crust may be used.

786. Boiled Apple Dumplings, N. 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and 3/4 cup water; mix this into a stiff dough, roll it out 1/8 of an inch in thickness and cut into squares; brush each square over with beaten egg and sprinkle over some finely sifted bread crumbs; put in the center of each a nice pared and cored juicy, tart apple; bring the 4 corners of the paste together on top of apple and press them together; brush the dumplings over with beaten egg and dust over them some fine bread crumbs; wring out some small, square pieces of muslin in hot water and dust them with flour; inclose each dumpling in a cloth, pin the 4 corners together, drop them into slightly salted boiling water and boil 3/4 hour; serve with cherry wine or nutmeg sauce, or hard or brandy sauce. Dumplings boiled in this way are dry and ligh/2 cup of lard may be substituted for the suet.

787. Boiled Apple Dumplings, N. 1/2 pound lard, 1 pound sifted flour, 1 teaspoonful salt and 1/2 cup cold water; put flour, lard and salt in a bowl and chop the lard fine with a knife in the flour; add the water and mix it with the knife into a stiff paste; put the paste on a floured board and roll it out about 1/2 inch in thickness; fold it up and roll it out again about 1/8 of an inch thick; cut into squares and lay in the center of each a pared and cored juicy, tart apple; bring the corners of the squares neatly together and press them lightly; inclose each dumpling in a small square cloth, bring the 4 corners together and fasten with a pin; each cloth should be previously dipped in hot water, wrung out and dusted with flour on the inside before the dumpling is put into it; drop them into boiling water which is slightly salted, boil 1/2 hour and serve with cherry wine sauce. Note. A good pie crust can also be used for this purpose. Peach, plum and cherry dumplings are made the same way. The above ingredients will make about 8 dumpling/2 pound finely chopped suet may be used instead of lard.

788. Lemon Dumplings. Mix 2 cups prepared flour with 2 eggs, 1 tablespoonful butter or 1/2 cup finely chopped suet, 1-1/2 tablespoonfuls sugar, the juice and half the grated rind of 1 lemon and finish the same as Orange Dumplings; serve with cherry wine sauce or prepare a sauce the same as for Orange Dumplings and flavor with lemon instead of oranges.

789. Orange Dumplings. 2 cups prepared flour, 2 eggs, 2 teaspoonfuls butter, 1 tablespoonful sugar and 1 cup water; mix this into a thick batter; pare 3 nice oranges, cut them into small pieces and remove the pits and all the skin, so that there is nothing left but the meat of the oranges; stir this into the batter; have a kettle of boiling water on the stove with a little salt; next drop the mixture with a tablespoon into the boiling water, taking care not to put too much in at once; cover the kettle and boil the dumplings just 10 minutes; remove them with a skimmer to a warm dish and serve at once with the following sauce: Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add by degrees 1 egg, 2 tablespoonfuls brandy or wine, the juice of 1 orange and a little grated rind. These dumplings should be removed from the water as soon as done, otherwise they will become heavy.

790. Fruit Dumplings. Stir 1 ounce butter to a cream and add by degrees 3 eggs, 2 tablespoonfuls sugar, 2 tablespoonfuls finely chopped almonds, a little grated lemon peel, 4 large apples peeled and cut into small slices and 1/4 pound bread that has been previously soaked in water and pressed out in a napkin; add cup of bread crumbs, mix all together, drop with a spoon dumplings from this mixture into slightly salted boiling water, boil until done and serve with wine sauce. Cherries, peaches, pears, plums, blackberries or huckleberries may be used instead of apples.

791. Strawberry Dumplings. 1 cup beef suet freed from strings and chopped fine, 3 cups sifted prepared flour, 1 tablespoonful sugar and 2 eggs; mix with 3/4 cup cold water to a soft dough; shape into large balls with floured hands, put into a dumpling cloth that is buttered and floured on the inside and fasten the 4 corners of the cloth together with a pin; drop into slightly salted boiling water and boil till done, which will take about 1/2 hour. The best way to ascertain if dumplings are done is to thrust a knitting needle into them. If no dough clings to it and the needle comes out clean they are done and must be instantly removed from fire, taken from the cloth, laid on a warm dish and served at once; serve with the same sauce as the following recipe.

792. Strawberry Dumplings (another way). 2 cups prepared flour, 2 eggs, 1 tablespoonful butter, 1 tablespoonful sugar and 1 cup milk or water; mix this into a stiff batter and stir in lastly 1 cup well washed and drained berries and finish the same as Orange Dumplings; serve with the following sauce: Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 3 tablespoonfuls white wine; when this is well mixed stir 1 cup nice, ripe strawberries into it; put sauce into a glass dish; have the whites beaten to a stiff froth, spread it over the top of sauce and set nice, large strawberries around the edge of dish. These dumplings may be made of all kinds of fruit peaches, cherries, plums, pears or apricots.

793. Fine Fruit Dumplings. Pare and quarter some peaches, apples or pears and boil them in sugar syrup until done, but in such a way that the pieces stay whole; then take them out with a skimmer and lay on a long dish; in the meantime prepare some dumplings as follows: Place 1 cup milk with 1 tablespoonful butter over the fire; as soon as it boils stir in 1 cup sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from the bottom of saucepan; after the dough has cooled stir 1 tablespoonful butter to a cream and add by degrees the yolks of 3 eggs, the dough, 1 tablespoonful dry farina and lastly the whites beaten to a stiff froth; form the mixture with a tablespoon into dumplings and drop them into the boiling syrup in which the fruit was boiled; when done take them out with a skimmer and lay in a circle around the fruit; pour the syrup over them and serve. These dumplings may also be made with dried fruit.

794. Plain Suet Dumplings. 1 pint bread crumbs soaked in 1 cup milk, 1/2 pound suet freed from strings and chopped fine, 4 eggs (whites and yolks beaten separately), 1 tablespoonful sugar, 1 teaspoonful salt and 1 cup prepared flour or flour with 1/2 teaspoonful Royal baking powder; work into a smooth dough and shape with floured hands into dumplings; boil them inclosed in little, square pieces of muslin or dumpling cloths that have been previously dipped in hot water, wrung out and floured on the inside; boil 40 minutes and serve with strawberry, cherry or wine sauce; or stir any kind of fresh fruit into 1/2 pint hard sauce and serve it with the dumplings.

795. Plain Dumplings (with stewed Apples). Pare, core and cut into quarters 6 tart apples; boil 1 cup sugar with 2 cups water to a syrup, put in the apples and boil till tender, but do not allow them to break; when done take the apples out with a skimmer and lay them on a dish; mix 1 cup prepared flour with 1 egg, 1 teaspoonful butter and a little water into a thick batter, drop a small portion of the mixture with a teaspoon into the boiling apple syrup and boil 5 minutes; remove them, lay in a circle around the apples and pour the syrup over them. A few slices of lemon may be boiled with the syrup. This dish can also be made of pears, dried apples or apricots.

796. Apple Dumplings (with Rice). Place 1/2 pound rice in a saucepan over the fire with cold water, boil 3 minutes and drain in a colander, rinsing with cold water; then put it back on the fire in the same saucepan with 1 pint milk, 1/2 teaspoonful salt, 1/2 teaspoonful sugar and a little piece of butter; boil until thick; remove from the fire and mix it with 2 well beaten eggs; dip the dumpling cloths in hot water, wring them out and flour well inside; put 2 spoonfuls of the boiled rice upon each cloth, spread it out smooth and lay in the center of each a peeled and cored apple; fill the opening left by the removal of the core with currant jelly or sugar; draw the 4 corners of the cloth together, bring them to the top of the apple and fasten with pins; drop them into boiling water and boil 1/2 hour; serve with sweet cream or vanilla, fruit or claret sauces.