Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-13
FRUIT DESSERTS

With fruit again selling cheaply ana
In abundance. the housewife can find no
more reasonable and paiatable dessert
tnan the dumping. 1t Is easily made
also. and II the dough is handled with a
light touch II will be as delicious as ME
crust. with none of the uncomfortable
after-enects. Especially with berries OF
all sorts the dunapling is an unusually
economical and tasty sweet
Three Ways to Make the Foundation
Tor Dumplfngs.--No. 1: Mix Thoroughly
with one quart of flour three teaspoonfuls
Of baking powder and one small tea
spoonful of salt. Rub in a piece of butter
| or lard the size of an egg, and then add
one medium sized potato, grating it with
the hour. After the butter is well mixed
sur IN sumcient milk to knead TO the
consistency OF biscuit dough Break or
pieces Of the dough, I'll with strawber-
rfe5. raspberries or blackberries and
steam In an earthen dish until the dough
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
stewpan with boiling water reaching half
way up the sides of the cups Stew thus
fcrty-flve minutes. Turn out on Il heat
ed dish. sprinkle with powdered sugar
and serve with a spice sauce
NO. 3. Make the following paste: Thres
cups OF sffted -four. two cups of butter.
one yolk Of an egg and a little salt. Have
tho ingredients thoroughly cold. Sift
flour on pastry board and form 1t into
q ring with the back of the hand Place
the yoik of the egg In the center OF the
salt. Add a small quantity OF Ice water
and from the inside of the ring gradually
take the -four. adding more ice water,
little at time, may be necessary,
making a cupful altogether. until the
paste Is smooth, light and tenacious.
Place in an ice box fifteen minutes and
then roll out to the size of a dinner plate.
Next lay the butter on 1t 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. Re-
Feat this three times, placing In a 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 tablespoonfuls of
berries and the same amount of sugar
and bring the four corners over the top.
Wet them slightly they will stick to-
gether. Sift with sugar and lay in a
baking tin, cooking In a hot oven for
twenty-five minutes. Serve with hard
sauce
Rice Dumpling.-wash half a pint OF
I ice in several cold waters and throw into
plenty Of boiling water. Cook quickly
for twenty minutes and pour off the wa
ter. Have ready six squares Of per
fectly clean cheese cloth, and lay some
ness of half an inch In the center of
this place half canned pear, peach or
apricot from which the juice has been re-
moved. Fill the place from which the
stone has been taken with rice put over
this the other half of the peach, and
ga thering up the cheese cloth tie to-
Eether tightly with piece of thread As
soon as all are made, throw into a kettle
OF boiling water and cook for fifteen
minutes. When done remove the cloths.
pile the dumpling.S on a dish and serve
with the juice of the peaches or pears,
W whichever may have been used
Currant Dumplings.-Chep fine half a
pound of beef suet- Put in a basin with
four tablespoonfuls of flour. pound
of bread crumbs, half pound of sugar and
half a pound of cleaned currants. Mix
these together we'll and stir In three cups
of milk. Dip the center or pudding cioth
in boiling water. wiring out and dredge with
-four Now spread the Toured cloth over
the top of a basin. pour the dumping into
It, tie UP with a piece of strong Irvine and
throw IN boiling water. The water must be
boiling furiously before the pudding Is
thrown in. and half tablespoonful of salt
added. Cook steadily and evenly for three
huors. When done remove from the cloth
and serve on a hot dish.
Lemon Dumplings.-Chop one-half pound
of beef Suet very 1ne. MIX Ii with half
pound of grated bread crumbs, a quarter of
a pound of sugar and the grated peel OF one
lemon. Stir together well with two beaten
eggs. Tie in separate dumping cloths and
cook for three-quarters of an hour.
English Dumplings.-Mix and sift one
pint of -four with one teaspoonful of baking
powder and one teaspoonful of salt Add
one cup of finely chopped suet and mix to
q firm dough with iced water. knead two
minutes and roll out half an inch thick.
Put Toured cloth over bowl and spread
the crust on It, Fill with gooseberries and
their weight Of sugar. Tie the cloth up.
leaving plenty Of room to swell, and boil for
two hours, being sure the water is kept at
a fast, even heat. Serve with very thick
cream and powdered sugar.
Farina Dumpling.-Bring one quart of
milk to boil. stir In ten ounces Of farina
and boil until done, stirring constantly.
Allow this to cool and add one tablespoon
full of fresh butter melted, together with
three eggs well beaten. Lastly, add one
half pound of sifted -four. one and half
teaspoonfuls of baking powder and one
teaspoonful of salt. Drop a tablespoonful
at time into boiling sailed water, cooking
each spoonful twenty minutes. Take o2t
with SKINNER and serve with strawberries
mashed together and well sweetened.