Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1890-02-27
Dumplings.

Who does not remember some of the
dishes eaten In childhood? How sur
prisingly good they were-better than
the cleverest French cooks can produce
now! Indeed, some of the plain, old
fashioned dishes, cooked i'm the simple,
Old-fashioned way, retain something of
that singular charm, especially when
they have the true home flavor. Who
makes dumplings nowadays? Here
are some of the ways in which two
grandmothers, both proud of their
cooking THAT goes withoutsaying) used
10 make them:
APPLE DUMPLINGs. = The original
apple dumpling consist or a large tart
apple, pared and cored whole, wrapped
In an envelope ofcrust, which Is usually
plain pot-pie crust, and boiled, tied
up in cloth, for about half an hour.
II the crust is light, and it Is eaten just
from the pot, with butter and maple
syrup, this is not bad kind of dump
ling. But Grandmother L. considered
baked dumping better and more di-
gestive. For these the apples were
pared, cOred and quartered, and the
crust was nice, melting pastry. Some
times land this suited the children
best) large handful of the cut apple
was wrapped in round of pastry and
pinched together. then laid, the smooth
side up, In a pan-nOt allowing them
to touch-and baked. Sometimes q
large dumping was baked on a deep
pie plate, to be cut like pie. In either
case it was served piping hot from the
oven. Grandmother used to make a
rich, hard sauce for them of butter and
sugar favored with nutmeg, and put on
besides a generous pitcher of cream,
helping the children Jiberlly to both.
These dumplings were good.
| RICE DUMPLINGS.-Gra w.
used to make another kind of plain
boiled dumping in which we children
delighted greatly. For this the apples
were pared and cored, whole, and
dipped in water, then rolled in rice
that had been picked over and washed;
little pressure was used, until each
apple was coated with grains of rice.
In the opening, grandma used to stick
a piece of cinnamon; each one was
then tied in separate cloth and
dropped in kettle of boiling salted
water. Of course it was instantly COW
cred, and boiled vigorously for half an
hour or more. The apples came out in
very dainty white covering, and were
eaten with cream and sugar, or some
time with rich wine sauce. They
had great advantage of being so very
safe and wholesome that no limit, save
the size of the kettle, was set for our
appetites. ..,.
| CURRANT DUMPLINGs.- Still another
boiled dumping, which was perhaps OF
more doubtful digestibiIity, but which
we considered special treat, Twas made
in this way. A good sized piece of
dough from a light baking was mani
pulated with q lump of butter and a
cupful of Zante currents, until the cur
rents were equally distributed. It was
then equally divided into portions as
large as a large egg and allowed to rise
lagaiD, then dropped in fast boiling water
and boiled perhaps fifteen minutes.
They must be torn apart, not cut, and
eaten with butter and maple or rich
liquid sauce. These may be fried in
deep fat, and are better, perhaps, they
are certainly richer, and look more
tempting, cooked in that way.
SUET DUMPLINGs. = Grandmother
WIS suet dumplings required, for some
mysterious reason, great deal of per.
suasion on our part, but when they are
actually Forthcoming, we were amply
repaid. Scald pint of freshly-ground
Indian meal with boiling water enough
to moisten it thoroughly, and let il
stand in a'warm place for an hour OF
two to swell. Then add a pinch of sail
and a cupful of finely-chopped bee
suet, and make up into hard balls with