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23O DUMPLINGS. |
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warm ; then add 1 pint of cold water, strain through a colander and add to it 1-2 pint of good yeast, which should have been put in water over night to take off its bitterness. Stir all well together with a wooden spoon, and pour the mixture into the center of the flour; mix it to the consistency of cream, cover it over closely and let it remain near the fire for an hour; then add the 6 pints ol water and milk warm with 2 oz. of salt; pour this in and mix the whole to a nice, light dough. Let it remain for about 2 hours ; then make it into 7 loaves and bake for about 1 1-2 hours in a good oven. When baked the bread should weigh nearly 20 pounds. Bake 1 1-2 hours. Swift Yeast Bread.-Grate 1-2 a dozen potatoes and add 1 quart of water; put in 1 cup of hop yeast at night, and in the morning, when light, add 3 teaspoonfuls of sugar, and flour to form a dough, when put it in tins; let it rise again and bake for 1-2 an hour.
DUMPLINGS.
Suet and Currant Dumplings.—Of grated bread 2 cupfuls, 2 of currants picked, washed and dried, 6 oz suet chopped very fine and put in a small portion of hot water, 3-4 of a cup of flour, a^great deal of grated lemon peeling, a bit of sugar and a little piminto in fine powder; mix with 2 eggs and a little milk into dumplings and fry of yellow brown in boiling lard or cotton seed oil. Made with flour instead of bread, but 1-2 the quantity, they are excellent. Serve with sweet sauce flavored to taste.
Apple Dumplings.—Make the paste as for pies, then pare and core nice, sound, ripe apples (on account of the flavor some prefer not to take the core out), inclose them in the dough paste and dip them into boiling water. They will soon be done, and should not be permitted to burst open. Eat them hot with sauce as for boiled dumplings. Flour stirred into boiling water, or the paste made with hot water, or with Irish potatoes and a little salt, is very good mashed to a cream while hot, and mixed with the flour and hot water form a paste without lard or butter. Eat with a rich sauce flavored with lemon peel.
Lemon Dumplings.—Take the juice and rind of a lemon and 1-2 pound of bread; grate both very fine, and add 1-2 pound of suet, chopped fine, 4 oz. moist sugar, mix all well together, put it in teacups tied on with cloths and boil them.
Yeast Dumplings.—Make a very light dough with yeast, as for bread, but with milk instead of water, and put in salt; let it rise an hour before the fire. Twenty minutes before you are to serve have ready a large stew-pan of boiling water; make the dough into balls the size of a middling apple; throw them in and boil 20 minutes. |
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