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Apple Dumplings
Pare and core as many apples as you wish and enclose them in puff paste, after putting half a clove and a little lemonpeel, and a trifle of mace, into the hole made by taking out the core. Wrap in bits of linen, or put into a net, and boil an hour. Before serving cut out a plug of the paste, put a teaspoonful of sugar and a little butter in- Strew powdered sugar over all and serve with sauce. side and replace the plug.
XVI. A Hen's Nest, and the Sauce.
TAKE half a dozen eggs, make a hole at one end and empty the shells, fill them with blanc-mange; when stiff and cold take off the shells; pare lemon-rind very thin, boil in water until tender, then cut in thin strips to resemble straw, and preserve in sugar; fill a deep dish half full of jelly or cold custard, put the eggs in and lay the straws, nest-like, around them. To make sauce for the pudding, take one cupful of butter, one cupful of sugar, yolk of one egg; beat together and stir in one cup of boiling water. Let it come to a boil, and when ready for use, flavor to taste. A nice dish to go with this is made by filling coffee-cups loosely with strawberries, and pouring over them Graham flour mush, or instead, thicken sweet boiling milk to a consistency which is thin enough to fill the interstices between the berries, and yet thick enough to be firm when cool. Turn out and serve up with cream and sugar.
XVII. Fruit Puddings.
MAKE a crust of Graham flour, sour cream, soda, and a pinch of salt. Pass the flour through a coarse sieve, so as to relieve it of the coarser bits of bran. For a family of six persons line a quart basin with the crust, a quarter of an inch thick. Fill the basin thus lined, with fruit-plums or peaches are best. Let the fruit be of the choicest variety. Cover the whole with a rather thick crust, and steam until the crust is thoroughly cooked. Serve with white sugar and thick, sweet cream. has been called Queen of puddings, and can be eaten with a comparatively clear conscience.
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