480 ^R' CHASE'S RECIPES. 



then the rest, and to each 3 pts. add the grated peel of 2 lemons, and boil 15 or 

 20 minutes, or until it begins to look clear, before putting into glasses or 

 molds. 



Apple Short-Cake, Also Applicable to ATI Fruits.— Flour, 1 qt. ; 

 cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea-spoonful; but- 

 ter, % cup; sweet milk to mix into rather a stiff dough. Roll out and bake 

 nicely and split open; or bake in two thin cakes; and spread with nice butter, 

 and cover with nicely sweetened apple-sauce, grate on some nutmeg; place tlie 

 other half on this, the crust side down, if it was baked as a whole and split; 

 then butter, etc., the other half the same way. The same if baked in two cakes; 

 but if baked in two cakes it does not soak up so much or the butter and juices; 

 and I .think it preferable. Any of the fresh fruits in their season, or stewed 

 properly out of season, are remarkably nice in the same, manner; peaches and 

 strawberries, however, are used more often than other kinds; but this is only 

 from their superior deUcacy of flavor. If the apple-sauces made by baking 

 and pulpinf , as for jelly, above, the flavor will be more perfect. 



Apple Dumplings, Baked, Delicious. — Tart, juicy apples, soda, 

 (Bour milk, lard, salt and flour. Directions — Pare the apples, cut into halves 

 and core. Make the pastry as for biscuit, only using a little more lard or drip- 

 pings to make it short, as well as light. Take suflScient dough upon the knead- 

 ing-board to cover one apple. Knead as for biscuit, then roll out large enough 

 to cover the apple, placing one of the halves upon the crust, and putting a tea- 

 spoonful of sugar into the place of the core; then placing another upon the first, 

 folding over the crust and pinching, or crimping, to retain the juices, the same 

 as for boiling. Having buttered a bread-pan, put the dumplings in it as pre- 

 pared, the same as you would biscuit. Make a little depression upon the top 

 of each and put a bit of butter into it. Bake 1 hour in a moderate oven ; but 

 10 or 15 minutes before taking up take out and sprinkle a good handful of 

 sugar over all and return long enough to brown the top nicely. To be eaten 

 warm, with cream or sugar, or other pudding sauce. Very nice cold; also, by 

 grating a little nutmeg into the sauce. 



Remarks. — The pastry for these dumplings may be made with sweet milk, 

 or water, and baking powder 2 tea-spoonfuls to 1 qt. of flour, when sour milk 

 is not at hand. Our first trial of them was made with water and baking 

 powder, and gave us entire satisfaction. Milk is the richer, but not always to 

 be had. 



Apple Dumplings, Boiled. — One of the writers in the WesUm Rural 

 gives the following as her plan of making them. She says: "I make the crust, 

 or dough, as for nice short biscuit, and nothing is better for these than the top 

 of good rich buttermilk. Sift the flour in the bread bowl, making a hole in the 

 center. Put into it 1 tea-spoonful of pulverized saleratus, and mix with it a 

 handful of dry flour; add 1 pt, of rich buttermilk or sour cream and a pinch of 

 salt. Stir briskly until it foams, then stir in the flour until you have a soft 

 dough. Knep.d but little, and roll out in round pieces as for pie crust, but 

 r ither thicker. Put the fruit on one-half of the crust, and dredge over it a Mr. 



