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.
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