The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1912-12-07
The Kitchen and the Table
BY Ida AMEs WILLIS

mon and very little nutmeg. Mix a
pound of nice raisins with the apples
and spread over the dough. Raise the
corner of the napkin gently, but higher
and higher, and thus roll your cake with
out handling 1t. Put into a pan and
bake an hour. You can use DRIED peaches
instead OF the apples.
Nice Little Raisin Rolls.
Make a rich biscuit crust, using sour
cream and soda, IL you can get the
cream; If not. take half lard and half
butter and good rich milk. Roll the
dough out about an inch thick, and cut
in rounds, using pound biscuit box;
then roll these out as thin as possible,
making all one size and spread with
butter, a little grated orange or lemon
peel. and then raisins that have been
chopped and slmmered fifteen minutes
i'm a little water, lemon juice and sugar;
lust enough 10 moisten them. Press
down into the dough and -four, then roll
UP tight, and lay in a pan quite close
together. and bake in moderately hot
oven for an hour. Eat hot, with grape
sauce.
Cranberry Roll.
This is nice steamed or boiled, II the
cranberries are cooked in a rich sirup
until they are clear but whole. Drain
on the Slup "Ullt IOl anu lNStANN ~
for the sauce, using the berries for the
roll.
DumpIInGs.
Dessert dumplings do not differ much
from the rolls except in shape. Round
as dumpling-plump as a ROLAND there
you have the distinction with little DIFF
ference. Fruit dumplings may be baked
steamed. or boiled. They are often
steamed i'm cups, and when boiled should
be tied up in pieces OF Toured muslin.
Baked dumplings may have shortened
crusts, but boiled dumping dough should
be composed of nothing but flour, bak-
you have tender. light. fluffy dumplings.
When shortening is used and the
dumplings steamed or boiled they are
usually heavy. soggy, and indigestible.
English Suet Apple DumpIinRs.
This is made in one large dumping
but note that it is not rolled. but made
Of finely chopped suet with all skin and
fiber removed: one teaspoon of salt and
one teaspoon OF baking powder Mix
flour, salt, and powder; then add suet;
mix to firm dough with ice water.
knead two minutes and roll out half an
inch thick.
Put a Toured cloth on your board, and
sliced apples mixed with sugar and little
cinnamon. Draw up the sides Of the
crust with the cloth so as to completely
cover the apples. Tie the cloth leaving
room for the pudding to swell. Drop i'm
= kettle Of rapidly boiling water with a
wire stand placed in the bottom to pre-
vent the dumping from sticking Keep
the water at rapid and constant boil
for two hours. Do not allow the water
to stop boiling, or the dumplngs will he
heavy. Serve with cream and sugar or
liquid sauce. Maple sugar sauce goes
nicely with this. II you prefer a steamed
dumping put it in the steamer for three
hours.
DRnish Suct DumpIInES.
One cup chopped beef suet. one cup
grated bread. one cup flour, level tea
spoonful baking powder, half cup of su-
gar. two eggs, one pint Of milk and
pinch Of salt. Stir flour. powder and
salt: add the beaten eggs. the crumbs, SUI
gar and milk. making a smooth batter.
Prop by tablespoonful into a pint Of boil
ing hot milk. three or four at a time.
and cook until they are well done When
done dish them up and pour over them
the milk in which they were boiled A
little yellow orange peel may be boiled
II. the milk with the dumplings: or one
- two whole cloves and small piece OF
stick cinnamon
Good beef suet. when used as English
cooks and bakers use II. is better than
butter for puddings, rolls. dumplinGs
meat or game pie, or even for plain fruit
cakes But one must know just how to
handle it, and use only the best kidney or
choice hard, crumbly suet