787. +Boiled Apple Dumplings, No. 2.+-- ½ pound lard, 1 pound sifted flour, 1 teaspoonful salt and ½ 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 ½ inch in thickness; fold it up and roll it out again about { ~VULGAR FRACTION ONE EIGHTH~} 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 ½ 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. ½ pound finely chopped suet may be used instead of lard.
788. +Lemon Dumplings.+-- Mix 2 cups prepared flour with 2 eggs, 1 tablespoonful butter or ½ cup finely chopped suet, 1½ 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 butter, 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 butter 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.