Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-01-28

WV Va INV INV etAoSA
dinner Is over, keep them crisp, and cut
them up with cabbage for the next days
dinner.
APPLE DUMPLINGS.
Sifts a heaping teaspoon of baking
powder with three scant cups of flour.
and little salt, and cut a teacup full Of
butter and lard, which should be cold
and firm, into it. Sprinkle less than a
cupful Of cold water over it, and mix
into dough, using knife, and not the
hands. Press lightly into shape then
divide the paste into equal portions,
according to the number and size Of
your apples, which should be ready
peeled and cored. Take q piece Of the
paste, fatten the centre, then lay the
apple On 1t, and press it up and around
the sides until the apple Is completely
enveloped. Pat some butter and sugar
in the centre Of each apple, and arrange
the dumplings, the open side down, in
nice bright pan that has been well
buttered. - Set them away in a cold
place until an hour before dinner, then
put half a cup Of cold water in the pan
and set it in Il hot oven, which should
cool TO a steady heat after the first ten
minutes. Bake an hour and serve
warm with a
HARD SAUCE.
Mix three tablespoonfuls Of sugar
with one Of butter until it Is light and
creamy. Flavor with vanilla and CRATE
nutmeg over the top after it is arranged
in the dish. Sweet cream is frequently
served with this sauce; instead of using
1t plain, it is to better TO beat teacup-
full to a stiff froth, flavor it with sugar
and vanilla, and place a spoonful on
the top ofeach dumping when tits put
into the saucer. We will suppose that
there is lett after this dinner, the mutton
some mashed potatoes and apple dump
plings.
Cut a nice solid piece Of meat from
the bone, wrap ii in damp napkin,
and put 1t in a cool place, to be sliced
cold. Cut the balance Of the meat into
small pieces and set it away then
crack the bones and put them, with a
stalk of celery, to boil in quart OF
water. which should cook down to a
pint. With this and the cold meat, and
mashed potato, you car make a
MEAT AND POTATO PUDDING.
Put butter, the size OF an egg, into
saucepan, and when melted add small
chopped onion; fry to light brown,
then stir in an even tablespoon of -four.
Mix and mash until smooth and brown,
and add the water strained from the
bones. Boil for ten minutes, season to
taste, stir in the cold meat and turn the
whole into a pudding dish. Put half a
cup of milk in a saucepan; when it IS
warm put III the mashed potato, and
mix well, then whip an egg light and
beat 1t into the potato. Spread this
smooth over the top of the meat, brush
the surface with beaten egg and brown
in a hot oven. 1t makes a capital
breakfast dish, and answers very well
for dinner.
MUTTON BROTH WITH PEARL BARLEY .
Soak half a teacup Of barly in warm
water, enough to cover it, for three
hours. Take the fat from the water in
which the mutton was boiled, and put
IN the barley; cook until it IS very soft.
but do not let the soup boil away too
much. Season with pepper, salt, and
celery.salt, or boil some fresh celery
with the broth, and take it cut before
serving.
APPLE DUMPLINGs (wARMED OVER.
Cut the dumplings into mouthfuls
and put them in buttered pie pan.-
Put a few pieces Of butter over the top,
and little molasses. If any Of the
sauce is left use that, and less butter
and molasses. Set the pan in the oven
and let it cook until the syrup is alb
sorbed, but do not dry it on a small
platter aud serve warm.