A Course of Lectures on the Principles of Domestic Economy and Cookery

then with a dry one. The thousand dents it has in it it has got by travel; it has been knocked around in my traveling trunk for the last five years. The dents did not get in it by using it. It may be made of any hard wood. One of the ladies asks me why I leave the corners of the dumpling open. I could pat the crust around and bring it right up close to the apple, but it would not be so light in the first place. The crust will hold together, it will not break apart in baking, and you leave the ends nice and light; and it makes a nicer-looking dumpling. The idea seems to be that if I should close up the corners the juice of the apples would stay in. It won't boil out much, anyway. Now, ladies, I am going to take a little of the soup stock that we made yesterday out in a cup and pass it, so you can see what it looks like before it is clarified. That is the soup stock or broth that we made yesterday. You will remember where your recipe ended yesterday, about the soup stock being poured into a bowl and allowed to cool. That is the condition in which the stock is now. After a little, I am going to tell you about the clarifying of it, but now I want to finish telling you about dumplings, so you will have all your dumpling recipes in one place. The question was asked, I believe, about the temperature of the oven. About the same as for the fish--a moderate oven, so you can put your hand in and count, say fifteen, quickly. It takes from half an hour to three-quarters to bake the dumplings. Be careful not to brown them. If the pastry seems to be browning before the apples get done,--and something will depend upon the kind of apples you use,--cover the pastry with a buttered paper. The object of the egg on the dumplings is to make them a little glossy.