The royal baker and pastry cook : $b A manual of practical cookery

fruit as desired) without rolling, and lay in an earthen dish and steam until the fruit is tender. Serve with brandy sauce. =Apple Dumplings, 2.=—Paste, 2; 6 apples, peeled, cored, and sliced, 1 cup sugar. Line 6 cups, well greased, with the paste rolled out thin, wet edges, fill with apples, some of the sugar, cover with more paste; put in shallow stewpan, large enough to contain them, with boiling water to reach half-way up the cups; steam thus 45 minutes; turn out on dish, sift sugar over them; serve with spice sauce. =Apple Dumplings, 3.=—Paste, 3; 8 apples, peeled and cored, 1 cup sugar. Roll out the paste thin, cut into 8 squares of 4 inches, lay on each an apple with sugar in aperture made by removing core, wet four corners of paste, and bring them to top of apple and fasten; sift sugar over them; lay on baking-sheet and bake in hot oven 25 minutes; serve with hard sauce. =Berry Dumplings.=—Use berries of any kind carefully picked, hulled or prepared, and make as for apple dumplings, putting 1 or 2 tablespoons of berries in each dumpling. =English Dumpling.=—1 pint flour, 1 cup finely chopped suet, 1 teaspoon salt, 1 teaspoon Royal Baking Powder. Mix and sift flour, salt, and baking powder. Add suet; mix to firm dough with ice-water. Knead for 2 minutes; roll out ½ inch thick. Put a floured cloth over a bowl; on it spread the crust. Fill with sliced apples mixed with sugar and a little powdered cinnamon. Draw up crust and cloth so as to completely cover apples; tie cloth, allowing a little room to swell. Drop in kettle of rapidly boiling water, with trivet at bottom to prevent scorching. Keep at a rapid boil for 2 hours. If water stops boiling the dumpling will be heavy. Or place in steamer and steam 3 hours. Serve hot with cream and sugar or a liquid sauce. =Farina Dumplings.=—1 quart milk, 10 ounces farina, 3 eggs, 1½ teaspoons Royal Baking Powder, a tablespoon fresh butter, ½ pound flour. Bring milk to a boil, stir