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758. +Farina Strudel.+-- Boil 1 pint milk with a little salt, sprinkle in slowly cup farina and continue boiling for 10 minutes; when nearly cold stir 1 tablespoonful b.u.t.ter to a cream, add 2 tablespoonfuls sugar, the yolks of 4 eggs, the farina and lastly the whites beaten to a stiff froth; finish the same as Rice Strudel; serve with snow sauce. These quant.i.ties will make 2 medium sized strudels, sufficient for 12 persons; serve as dessert.

759. +Farina Strudel (with Cocoanut).+-- Prepare the farina the same as in foregoing recipe; spread the farina over the prepared strudel paste and sprinkle over some grated cocoanut; roll up as directed and bake in a b.u.t.tered pan; serve with cocoanut snow sauce made as follows:--Boil 1 cup sugar with 1 cup water until it begins to turn yellow; remove from fire, add a little boiling water and mix it slowly with the whites of 4 eggs previously beaten to a stiff froth; add 1 teaspoonful vanilla, cup white wine and 1 cup grated cocoanut.

760. +Citron Strudel.+-- Stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add the beaten whites of 3 eggs; have the prepared strudel paste pulled out on a table, brush over first with b.u.t.ter and then spread over the mixture of eggs and sugar; over this spread the remaining 3 whites beaten to a stiff froth; next sprinkle over pound well washed and dried currants, pound finely cut citron and roll the strudel up; have ready a b.u.t.tered pan, put one end of strudel in center of pan and turn the other end around it as directed; brush over with beaten white of egg, sprinkle with sugar and bake till done; serve either with or without wine cream sauce.

761. +Lemon Strudel.+-- Mix 6 ounces finely cut citron with pound finely chopped almonds and add 1 cup of sugar, the juice of 3 lemons and the grated rind of 1; let this stand for 1 hour; prepare a strudel paste as directed, pull it out on a table over floured board or tablecloth, brush over with b.u.t.ter, put on the lemon mixture and roll it up; lay the strudel in a b.u.t.tered pan, twist it around, brush over with water and sprinkle as much sugar over till it lays dry on top; then bake. This strudel is eaten cold and will keep for weeks.

762. +Almond Strudel.+-- Stir 2 eggs with cup sugar and the grated rind of lemon to a cream; pull out the strudel paste over a tablecloth, brush over with melted b.u.t.ter, spread over the egg mixture and sprinkle over this pound grated almonds and cup currants and seedless raisins; roll it up, put into a b.u.t.tered pan, brush over with melted b.u.t.ter, sprinkle with sugar, pour cup milk or cream into the pan and bake a light brown; serve with wine cream sauce.

763. +Chocolate Almond Strudel.+-- Prepare a strudel paste as directed; stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the whites beaten to a stiff froth; brush the pulled out strudel paste over with melted b.u.t.ter and then spread over the egg mixture; next sprinkle over 3 ounces finely grated chocolate and 2 ounces finely cut almonds; roll it up and lay into a b.u.t.tered pan, brush over with beaten egg and bake in a medium hot oven to a light brown; when done sprinkle over some grated chocolate and sugar; serve cold with cream sweetened with sugar.

764. +Chocolate Cream Strudel.+-- Boil 2 tablespoonfuls sugar in cup water and add 2 tablespoonfuls grated chocolate which has been melted in oven; stir this over the fire until chocolate is well dissolved and add pint cream and the yolks of 4 eggs; beat this with an egg beater until nearly boiling; remove and set aside to cool; then mix it with the beaten whites; pull out a strudel paste, brush over with melted b.u.t.ter, spread over the chocolate cream and sprinkle over cup finely cut almonds and 2 tablespoonfuls sugar; roll it up, brush over with melted b.u.t.ter and sprinkle with sugar; then bake in a b.u.t.tered pan. This strudel is best eaten cold. 1 tablespoonful cocoa may be used instead of chocolate.

765. +Apple Strudel.+-- Pare, quarter and cut into fine slices dozen greenings, put them in a saucepan with 1 tablespoonful b.u.t.ter, 3 tablespoonfuls sugar and cover and let them stew for a few minutes till apples begin to get soft; then add 2 tablespoonfuls currants, the same quant.i.ty of seedless raisins and finely cut citron, a little grated orange peel and 1 tablespoonful apple or any other kind of fruit jelly; mix all together and set aside; when cold have the strudel paste pulled out over a tablecloth, brush over with melted b.u.t.ter, spread the apples all over it, roll up and finish as directed.

766. +Cherry Strudel.+-- Remove the pits from 1 pound ripe cherries, put them over the prepared strudel paste, sprinkle over some sugar, a little finely rolled zwieback and finish the same as directed; serve dusted with sugar.

767. +Plum Strudel.+-- Remove the pits from 1 pound ripe plums, cut them fine, put them over the strudel paste, sprinkle thickly with sugar, dust over a little flour and finish as directed; serve without sauce and dusted thickly with sugar. Peach strudel is made the same way.

768. +Plain Strawberry Shortcake.+-- 1 quart flour, teaspoonful salt, cup b.u.t.ter, 2 cups milk and 2 teaspoonfuls baking powder; sift flour, powder and salt into a bowl, add the b.u.t.ter and chop it very fine with a chopper in the flour; then mix it with the milk into a soft dough; divide it into two equal parts and roll them out to the size of a jelly plate; b.u.t.ter a deep jelly tin, put in 1 layer and brush it over with melted b.u.t.ter, put on the other layer and bake in a quick oven; when done remove it from oven, separate the 2 layers with a broad-bladed knife and spread them with b.u.t.ter; mash some fresh strawberries with a silver spoon, cover the bottom layer with the mashed strawberries and sprinkle thickly with powdered sugar; lay on the other layer with the crust side downward, cover with a thick layer of strawberries, sprinkle with sugar and serve with vanilla sauce, sweet cream or the following sauce:--Beat 2 eggs until they foam, add 2 small cups milk, stirring constantly, sweeten to taste and flavor with vanilla extract.

769. +Strawberry Shortcake, No. 1.+-- cup b.u.t.ter, 1 cup sugar, 2 eggs, cup milk and 2 cups prepared flour; stir b.u.t.ter and sugar to a cream and add the eggs 1 at a time; next add the sifted flour and milk alternately; bake in two well b.u.t.tered jelly tins in a medium hot oven; when done remove and lay them on a napkin which has been dusted with sugar; when cold put a layer onto a plate and cover the cake with fresh strawberries; sprinkle over some sugar, lay over the other layer, cover the top with strawberries, dust with sugar and serve with cold cream or vanilla sauce.

770. +Strawberry Shortcake, No. 2.+-- 1 cup powdered sugar, 3 eggs and 1 cup sifted flour mixed with 1 teaspoonful baking powder and 2 tablespoonfuls water; stir the yolks and sugar to a cream, add water and flour and lastly the beaten whites; bake in 3 layers; when done lay them over one another with strawberries between, sprinkle top well with sugar and serve with cream or vanilla sauce.

771. +Peach Shortcake+ is made the same as Strawberry Shortcake. In place of berries take peaches pared and cut into slices. Or this cake may be made of all kinds of preserved fruit and served either with sweet cream or vanilla sauce.

772. +Vienna Broselcake.+-- 4 eggs, 5 tablespoonfuls sugar, 3 cups flour, 1 cup warm milk, cup b.u.t.ter, the grated rind of lemon, 1 yeast cake, teaspoonful salt and a little vanilla; dissolve the yeast in 1 cup milk, add 1 cup sifted flour and mix it into a batter; set it in a warm place to rise; as soon as the sponge is very light stir b.u.t.ter and sugar to a cream and add by degrees the eggs, 1 at a time, stirring a few minutes between each addition; next add salt, lemon or vanilla and lastly the remaining 2 cups sifted flour and the sponge alternately; beat the whole thoroughly with a wooden spoon and set it aside to rise; when light beat it again with a spoon and fill it into a cake mould with tube in center, which should be well b.u.t.tered and dusted with fine bread, cracker or zwieback crumbs; let it rise again to double its height; in the meantime cut 1 handful almonds into small pieces without removing the brown skin and mix them with 1 handful sugar, a little cinnamon, a little grated lemon peel and some melted b.u.t.ter; work this with a fork briskly into the dough; when the cake is ready to bake press little dents in it with the handle of a silver spoon, brush over with beaten egg, spread the almond mixture over the top and bake in a medium hot oven 1 hour.

773. +Brioche Cake.+-- pound sifted flour, pound b.u.t.ter, 4 eggs, 2 tablespoonfuls sugar, 1 yeast cake dissolved in cup warm milk and teaspoonful salt; mix cup flour with the salt, yeast and milk into a batter and set it in a warm place to rise until very light; then stir the b.u.t.ter to a cream and add the sugar, the eggs, 1 at a time, stirring a few minutes between each addition; as soon as the batter is light add it gradually to the b.u.t.ter and egg mixture, add the flour and work it with your hands on a floured board into a soft dough; cover and let it rise to double its height; work it thoroughly and let it rise again; when the dough has attained double its size b.u.t.ter a deep, round cake mould and cover the bottom with a round piece of b.u.t.tered paper; take one-sixth of the dough off and lay it aside; shape the remaining dough into a round loaf and put it into the b.u.t.tered pan; make a hollow in center; form the small piece of dough into the shape of a pear and put the pointed end into the center of cake; set it to rise to double its size; brush over with the yolk of 1 egg mixed with 1 tablespoonful water and bake in a medium hot oven.

774. +Small Brioche.+-- Take the same dough as in foregoing recipe and roll it into small round b.a.l.l.s the size of an egg; make a small opening in center of each with a wet finger; put a small ball of dough the size of a hazel nut into each one and set the brioche into a b.u.t.tered pan; let them rise to double their size; brush over with the yolk of egg diluted with a little cold water and bake in a hot oven; when done brush them over with melted b.u.t.ter.

775. +Baba.+-- pound flour, pound b.u.t.ter, 5 eggs, 2 ounces sugar, the finely chopped peel of lemon, teaspoonful salt, 1 yeast cake dissolved in cup warm milk, 2 ounces well washed and dried currants, 1 ounces seedless raisins, 1 ounces finely cut citron and a little finely cut candied orange peel; mix yeast, milk and cup flour together and set it in a warm place to rise; stir the b.u.t.ter to a cream, add the sugar and next the eggs, 1 at a time, stirring a few minutes between each addition; next add the yeast which was set in a warm place to rise, then the flour and fruit; beat the whole thoroughly with the right hand for 15 minutes; cover with a clean cloth and let it rise to double its size; press it down and let it rise again; then put it into a well b.u.t.tered form with a tube in center, which should be full; let it rise till form is full; paste with the white of egg a strip of b.u.t.tered paper around the top edge of form and bake the cake about 1 hour; when done turn the cake out of form and set it for a few minutes in the oven to dry; in the meantime put cup sugar with cup Madeira wine over the fire; let it get hot and pour all over the baba; serve either hot or cold on a napkin. Small babas are made of the same dough and baked in small deep forms, otherwise treated the same as above.

Instead of Madeira any other kind of wine may be used; also vanilla or pineapple syrup.

776. +Savarin Cake.+-- 1 cup lukewarm cream or milk, 2 yeast cake, 3 ounces b.u.t.ter, 4 eggs, teaspoonful salt, gill Cognac, 2 tablespoonfuls powdered sugar and 10 ounces sifted flour; dissolve the yeast in half the milk and mix it with half the sifted flour into a smooth batter; cover and set it in a warm place to rise, which will take about hour; in the meantime stir b.u.t.ter and sugar to a cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add alternately the remaining milk, brandy, flour and lastly the batter which has been set in a warm place to rise; beat the whole with the right hand for 15 minutes; then cover with a napkin and let it rise in a warm place; b.u.t.ter a round mould which holds about 1 to 2 quarts and dust with flour; turn the mould upside down, so the loose flour may fall out; when the dough is very light mix it with 2 ounces finely cut almonds and carefully fill it into the mould; set again in a warm place to rise to double its size; bake in a medium hot oven for hour; to ascertain whether the cake is done or not thrust one end of a knitting needle into center of cake; if the needle comes out clean it is done; if any dough adheres to it the cake must be baked a few minutes longer; as soon as the cake is done turn it onto a round wire grate or sieve and prepare the following glaze:--Place a saucepan with 1 cup sugar and pint cold water over the fire and boil 5 minutes; add 1 gla.s.s Jamaica rum, Cognac, sherry wine, kirsch or any other kind of liquor; set the cake with the grate or sieve onto a dish and pour the syrup evenly all over it; pour the syrup which drops from the cake onto the dish back to saucepan again, boil it up and pour over the cake; lift the grate on one side and slide the cake onto a dessert dish; the top may be decorated with preserved cherries or other fruit. The savarin is served as dessert, either hot or cold. Small savarins are baked in small, deep forms and dipped in hot syrup when done.

777. +Soleil.+-- 1 pound sifted flour, 10 ounces b.u.t.ter, 2 ounces sugar, the grated rind of 1 lemon, pound sweet almonds, 2 yeast cake, 8 eggs, a pinch of salt and cup cream; dissolve the yeast in a little warm milk; take 1 cup sifted flour and mix it with the yeast into a soft dough; lay this in a bowl with a little warm cream and set it in a warm place to rise to double its size; sift the remaining flour, sugar and salt into a mixing bowl and make a hollow in center; put in by degrees the well beaten eggs and b.u.t.ter and mix and beat the whole with the hands for 15 minutes; pound the almonds with 2 eggs and press them through a sieve; add them with the yeast dough to the above mixture and mix the whole thoroughly together; dust over some flour and set in a warm place to rise to double its size; then fill it into a paper-lined form, which should be filled, and set it to rise till form is nearly full; take a large tin plate and cover the bottom with salt; onto this set the pan with cake and bake in a medium hot oven about 40 minutes; try the cake with a larding or knitting needle; when done remove it from the oven, turn onto a sieve and pour hot vanilla syrup all over it; when cold boil 1 cup sugar with cup water till it forms a thread between 2 fingers; remove from the fire, add 1 tablespoonful raspberry syrup and stir till nearly cold; pour it over the cake and set in oven for 2 minutes; remove instantly and lay a slice of pineapple in center of cake; cut the pineapple into 4 parts without altering its form and lay long strips of citron around it to imitate the sun.

778. +Compiegne.+-- 1 pound sifted flour, 10 ounces b.u.t.ter, 4 whole eggs, the yolks of 4, 2 tablespoonfuls sugar, cup cream, teaspoonful salt and 2 yeast cake; dissolve the yeast in cup warm milk, add a few spoonfuls of the flour and mix it into a batter; set this in a warm place to rise; in the meantime stir the b.u.t.ter to a cream and add the sugar, salt and eggs by degrees; next the yeast and sifted flour; beat the whole with your hand for 15 minutes; then add the cream, which should be whipped to a stiff froth; b.u.t.ter a large, deep tin form and cover the bottom with a round piece of b.u.t.tered paper; fill in the cake mixture, which should fill the form full, paste a piece of paper around top edge of form and let it rise till form is nearly full; bake in a moderate oven; serve either hot or cold. Small compiegnes are baked in small forms and dipped in sugar syrup mixed with wine or liquor.

779. +Damp Nudels.+-- 3 cups sifted flour, 1 tablespoonful sugar, teaspoonful salt, tablespoonful b.u.t.ter, the yolks of 2 eggs, 2 yeast cake and 1 cup warm milk; put flour into a bowl and make a hollow in the center; mix the yeast with cup warm milk, put it into the hollow of flour and mix with a little of the flour to a thick batter; sprinkle a little of the flour over and cover and set in a warm place to rise, which will take about hour; then add salt, sugar, the yolks and b.u.t.ter, which has been melted in the remaining cup milk; mix the whole into a soft dough and set it in a warm place; when it has risen to double its height cut pieces off with a tablespoon and form them with your hands into round b.a.l.l.s; set these onto a floured board covered with a napkin and let them rise to double their size; then brush them over with melted b.u.t.ter; put 1 cup milk, tablespoonful b.u.t.ter and 1 tablespoonful sugar in a pan which is large enough to hold the nudels without touching each other and can be covered tightly; put the pan on top of stove and as soon as the milk boils put in the nudels, cover tightly and let them boil slowly; when the milk has boiled away and the nudels begin to fry in the b.u.t.ter (which can be heard and smelt) draw them to side of stove and let them remain for a few minutes; transfer them to a deep dish and serve with vanilla or snow sauce; the above will make 20 nudels and will take about hour to cook. NOTE.--If the nudels are not all wanted for dessert the remaining ones can be baked in the oven and served for tea as a subst.i.tute for biscuits.

FRUIT DUMPLINGS.

(TO BE SERVED AS DESSERT.)

780. +Baked Apple Dumplings, No. 1.+-- 1 cup b.u.t.ter, 4 cups sifted flour, teaspoonful salt, the yolks of 3 eggs and cup cold water; put the flour and salt onto a paste board, make a hollow in center and put in the yolks and b.u.t.ter; work this into a stiff paste, adding the water by degrees; roll it out 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, No. 2.+-- 2 cups sifted flour, pound lard, 3 ounces b.u.t.ter, teaspoonful salt, the yolk of 1 egg and cup ice water; put the flour and 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 b.u.t.ter in the center, inclose it with the paste and set for 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 ? 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 quant.i.ties will make 5 dumplings.

782. +Baked Apple Dumplings, No. 3.+-- 1 pint flour, teaspoonful salt, cup cold water and 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 inch in thickness and fold together so that it is 3 double; roll and fold it twice more; then roll it out ? 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, cup water or milk, cup b.u.t.ter or lard and teaspoonful salt; sift flour, salt and baking powder into a bowl, put in the b.u.t.ter and chop it fine; then mix the whole into a soft dough; roll it out ? 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 b.u.t.ter 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, teaspoonful salt, 1 cup cream or milk and cup b.u.t.ter; 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 inches in thickness; form the b.u.t.ter 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 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, b.u.t.ter 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 hours; serve with brandy, hard or sherry wine sauce. Instead of puff paste a fine pie crust may be used.

786. +Boiled Apple Dumplings, No. 1.+-- 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and cup water; mix this into a stiff dough, roll it out ? 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 hour; serve with cherry wine or nutmeg sauce, or hard or brandy sauce. Dumplings boiled in this way are dry and light. cup of lard may be subst.i.tuted for the suet.

787. +Boiled Apple Dumplings, No. 2.+-- pound lard, 1 pound sifted flour, 1 teaspoonful salt and 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 inch in thickness; fold it up and roll it out again about ? 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 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 dumplings. pound finely chopped suet may be used instead of lard.

788. +Lemon Dumplings.+-- Mix 2 cups prepared flour with 2 eggs, 1 tablespoonful b.u.t.ter or cup finely chopped suet, 1 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 b.u.t.ter, 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 b.u.t.ter 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 b.u.t.ter 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 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 cup cold water to a soft dough; shape into large b.a.l.l.s with floured hands, put into a dumpling cloth that is b.u.t.tered 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 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 b.u.t.ter, 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 b.u.t.ter 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 gla.s.s 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 b.u.t.ter 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 b.u.t.ter 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, 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 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 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 b.u.t.ter 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 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, teaspoonful salt, teaspoonful sugar and a little piece of b.u.t.ter; 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 hour; serve with sweet cream or vanilla, fruit or claret sauces.

CAKES.

797. +Plain Cake.+-- 1 cup b.u.t.ter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, 4 eggs and the grated rind of 1 lemon; stir b.u.t.ter and sugar to a light white cream with your right hand; then stir with a silver spoon, add the eggs, 1 at a time, stirring a few minutes between each addition; next add the sifted flour and milk alternately; b.u.t.ter a large, round cake pan and line it with b.u.t.tered paper; pour in the cake mixture and bake in a medium hot oven for 1 hour; to ascertain if cake is done thrust a knitting needle into center of cake; if it comes out clean the cake is done; if not, the baking must be continued; when done remove the cake from oven and let it stand 10 minutes; then turn it out of pan, remove the paper and set the cake in a cool place or put it when cold in a tin cake box. If plain flour is used take 1 teaspoonfuls baking powder and sift it with the flour. Measure with a cup which holds half a pint.

798. +Marble Cake.+-- Take the same mixture as for Plain Cake and divide it into 3 equal parts; add to one part some red sugar or a little prepared cochineal, to give it a fine pink tint; stir into another part 3 tablespoonfuls grated chocolate and leave the third part plain; b.u.t.ter a large cake pan and line it with b.u.t.tered paper; fill the pan about inch deep with the plain batter and drop upon this in 3 or 4 places 1 spoonful of the dark and pink batters; pour in more plain batter; then drop in the pink and brown the same way; continue until all is used; the pink may be omitted if the coloring is not handy; bake the same as Plain Cake; when done ice the cake with boiled chocolate glaze.

799. +Nut Cake.+-- Prepare a cake batter the same as for Plain Cake, stir in 1 pint sh.e.l.led walnuts broken into pieces and finish the same as Plain Cake; or stir 3 cups freshly grated cocoanut into the plain cake batter; or stir 1 pint sh.e.l.led hickory nuts into the plain cake batter; or almonds cut into strips; Brazil nuts may also be used.