The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-07-15

fruit again selling chsapy and in anund
w able and palatable dessert than the dump.
ling It is easily made ALSO and If the dough Is handled
with light touch, it will be as delicious as pie crust
with Of the uncomfortable after effects. Espe'
cially with berries of all Sorts the dumping Is an un'
usually economical and tasty sweet
Three Ways to Make the Foundation tor Dump
ingsNo, l. Mix thoroy with one quart Of i noaT
teaspoonful Of salt Rub in piece of butter or lard
the size of an egg, and then add one medium,slz
grating IT. into the hoaT - aftes fnt ha
sistency Of biscuit dough. Break of pieces OF the
dough, fill with strawberries raspberries or black.
berries, and steam in an earthen dish until the dough
is cooked thru. Serve with brandy sauce
No 2. Grease six cups and line with dough made
as described above Wet the edges fill with fruit and
sugar and cover with the paste Put in shallow stew
Of the9cups. Stew thus forty.hve minutes Turn out
on heated dish, sprinkle with powdered sugar and
No g. Make the following paste. Three cups of
sfted four two cups Of butter, one yolk OF an egg
and little salt. Have the ingredients thoroly cold
sift -four pastry board and form it into a ring
with tho back of the hand Place the yok Of the egg
In the center and salt. Add small quantity OF ice
water and from the inside Of the ring gradually take
the -four, adding more Ice water little at Tune, as
may be necessary, making cupful altogether, until
the paste smooth light and tenacious Place in an
Ice Cox fifteen minutes and then roll out to the size Of
dinner plate. Next lay the butter on it and wrap
over the edges of the dough Turn upside down and
roll out very thin. Turn again, fold over three times
and roll again. Repeat this three times, placing in
thin tin on ice for few minutes between each rolling
Roll out the paste thin for the last time cut into eight
squares Of four inches each lay on two tabespoonfus
Of berries the amount Of and bring the
four corners the top Wet them slightly so they
will stick together Sift with sugar and lay in bak-
inr tin cooking in hot for twenty-five minutes.
Serve with hard sauce.
Rice Dumpling.-Wash half pint Of rice in several
cold waters and throw into plenty of boiling water
Cook quickly for twenty minutes and pour of the
water. Have ready six squares of perfectly clean
cheese CLOTH and lay rice the center Of each
to the thickness half inch In the center Of this
place half canned pear peach apricot from which
the Juice has been removed Fill the place from which
the stone has been taken with rice put over this the
other half Of the peach and gathering up the cheese
CLOTH tie together tightly with piece Of thread. A,
soon as all made, throw into kettle Of boiling
water and cook for fifteen minutes. When done
the cloths, pile the dumplings dish and with
the juice Of the peaches pears whichever may have
Ourrant Dumpings.- Chop fine half pound Of bee,
suet Put In basin with four tablespoonful Of -four
one pound Of breadcrumbs, half pound Of sugar AM
half pound Of cleaned currants. Mix these together
well and stir in three cups Of milk Dip the center Of
pudding cloth in boiling water, wiring out and dredg
with -four Now spread the Toured cloth the tol
Of basin, pour the dumping into it, tie up with