* * * * *
POTATO PASTE.
Boil mealy potatos quite soft, first taking off the skins; rub them
while hot through a sieve, put them in a stew pan over the fire, with as
much water as will make it the consistence of thick mush; sift one quart
of flour, and make it into a paste; with this mush, knead it till light,
roll it out thin, make the dumplins small--fill them with apples, or any
other fruit--tie them up in a thick cloth, and boil them nicely--eat
them with butter, sugar, and nutmeg.
* * * * *
COMPOTE OF APPLES.
Pare and core the apples, and if you prefer it, cut them in four, wash
them clean, and put them in a pan with water and sugar enough to cover
them; add cinnamon and lemon peel, which has been previously soaked,
scraped on the inside, and cut in strings; boil them gently until the
apples are done, take them out in a deep dish, boil the syrup to a
proper consistency, and pour it on them: it will take a pound of sugar
for a large dish.
* * * * *
CHARLOTTE.
Stew any kind of fruit, and season it in any you like best; soak some
slices of bread in butter; them while hot, in the bottom and round the
sides of a dish, which has been rubbed with butter--put in your fruit,
and lay slices of bread prepared in the same manner on the top: bake it
a few minutes, turn it carefully into another dish, sprinkle on some
powdered sugar, and glaze it with a salamander.
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