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Page 82
Mix spices and salt with sugar, and stir into the meat and suet. Add the
apples, and then the cider and other wetting, stirring very thoroughly.
Lastly, mix in the fruit. Fill and bake as in apple pies. This mince-meat
will keep two months easily. If it ferments at all, put over the fire in a
porcelain-lined kettle, and boil half an hour. Taste, and judge for
yourselves whether more or less spice is needed. Butter can be used
instead of suet, and proportions varied to taste.
RAMMEKINS, OR CHEESE STRAWS.
One pound of puff paste; one cup of good grated cheese. Roll the paste
half an inch thick; sprinkle on half the cheese; press in lightly with the
rolling-pin; roll up, and roll out again, using the other half of the
cheese. Fold, and roll about a third of an inch thick. Cut in long, narrow
strips, four or five inches long and half an inch wide, and bake in a
quick oven to a delicate brown. Excellent with chocolate at lunch, or for
dessert with fruit.
* * * * *
PUDDINGS BOILED AND BAKED.
For boiled puddings a regular pudding-boiler holding from three pints to
two quarts is best, a tin pail with a very tight-fitting cover answering
instead, though not as good. For large dumplings a thick
pudding-cloth--the best being of Canton flannel, used with the nap-side
out--should be dipped in hot water, and wrung out, dredged evenly and
thickly with flour, and laid over a large bowl. From half to
three-quarters of a yard square is a good size. In filling this, pile the
fruit or berries on the rolled-out crust which has been laid in the middle
of the cloth, and gather the edges of the paste evenly over it. Then
gather the cloth up, leaving room for the dumpling to swell, and tying
very tightly. In turning out, lift to a dish; press all the water from the
ends of the cloth; untie and turn away from the pudding, and lay a hot
dish upon it, turning over the pudding into it, and serving at once, as it
darkens or falls by standing.
In using a boiler, butter well, and fill only two-thirds full that the
mixture may have room to swell. Set it in boiling water, and see that it
is kept at the same height, about an inch from the top. Cover the outer
kettle that the steam may be kept in. Small dumplings, with a single apple
or peach in each, can be cooked in a steamer. Puddings are not only much
more wholesome, but less expensive than pies.
APPLE DUMPLING.
Make a crust, as for biscuit, or a potato-crust as follows: Three large
potatoes, boiled and mashed while hot. Add to them two cups of sifted
flour and one teaspoonful of salt, and mix thoroughly. Now chop or cut
into it one small cup of butter, and mix into a paste with about a
teacupful of cold water. Dredge the board thick with flour, and roll
out,--thick in the middle, and thin at the edges. Fill, as directed, with
apples pared and quartered, eight or ten good-sized ones being enough for
this amount of crust. Boil for three hours. Turn out as directed, and eat
with butter and sirup or with a made sauce. Peaches pared and halved, or
canned ones drained from the sirup, can be used. In this case, prepare the
sirup for sauce, as on p. 172. Blueberries are excellent in the same way.
ENGLISH PLUM PUDDING, OR CHRISTMAS PUDDING.
One pound of raisins stoned and cut in two; one pound of currants washed
and dried; one pound of beef-suet chopped very fine; one pound of
bread-crumbs; one pound of flour; half a pound of brown sugar; eight eggs;
one pint of sweet milk; one teaspoonful of salt; a tablespoonful of
cinnamon; two grated nutmegs; a glass each of wine and brandy.
Prepare the fruit, and dredge thickly with flour. Soak the bread in the
milk; beat the eggs, and add. Stir in the rest of the flour, the suet, and
last the fruit. Boil six hours either in a cloth or large mold. Half the
amounts given makes a good-sized pudding; but, as it will keep three
months, it might be boiled in two molds. Serve with a rich sauce.
ANY-DAY PLUM PUDDING.
One cup of sweet milk; one cup of molasses; one cup each of raisins and
currants; one cup of suet chopped fine, or, instead, a small cup of
butter; one teaspoonful of salt, and one of soda, sifted with three cups
of flour; one teaspoonful each of cinnamon and allspice.
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