Cookery Corner

Hawke's Bay Tribune, Volume XXV, Issue 160, 22 June 1935, Page 11

Cookery Corner

DUMPLINGS FOR GROWING CHILDREN

Growing children must have a sufficiency of nourishing food to satisfy the good healthy winter appetites which they have. Dumplings, properly cooked are always welcome, sometimes as an adjunct to the meat course, sometimes in a sweet course in themselves.

Foundation Dough for Boiled Dumplings.

Take Jib. of flour, 1 tcaspoonful of baking powder, and sozs. of finely minced suet. Mix well together and make into a dough with milk or water.

Short Pastry for Baked Dumplings. Take Jib. of flour, J teaspooutul of baking powder, uozs. butter, pinch of salt, aift the flour, baking powder and salt together, work in the butter with the fingers till crumbly, then stir in enough water and mix with a knife to a fairly stiff dough.

Flaky Pastry for Dumplings. Take Jib. flour, 6ozs. of butter, pinch of salt, the juice of half a lemon, water. Rub in about loz. of butter, then make into a firm dough with water and lemon juice. Roll out evenly on a floured board, and lay all over it some of the butter (cut into small pieces). Fold into three, roll out, and proceed as before, three times. Stand in a cool place for an hour before using. Baked Apple Dumplings.

Roll out some flaky or short pastry very thinly and cut it into squares. Peel some medium sized apples, take out the core, place an apple in each square of pastry, and fill the middle of the apple with some sugar and some cinnamon or cloves. Bring the corners of the pastry to the top and press firmly together, brush with beaten egg or milk, place on a buttered slide, and bake in a moderate oven for tnreequarters of an hour. Serve with brown sugar and if possible cream. Boiled Apple Dumplings. These are made in the same way with suet paste. Some red-currant jelly is very good put into the centre of the apple. Tie each dumpling in a floured cloth and boil for about one hour. Turn out carefully to avoid breaking. Apple Dumplings With Roast Pork. These are delicious with roast pork but are not suitable for children umess eaten in very small quantities. Take some suet paste, stir into it one cupful of finely chopped apple and n little cinnamon* and make the mixture soft enough to drop off a spoon. Drop in spoonfuls into the hot fat surrounding the pork and cook for about ten minutes before dishing up the pork. Fruit Dumplings. Preserved fruits make excellent dumplings. Half peaches, apricots, gooseberries and cherries, all make delicious filling for baked- steamed or boiled dumplings. Take whichever pastry is preferred, roll out thinly and eut into squares. Strain off the syrup, frlarq the fruit in the centre of the

squares, and pinch the edges well together. If baking cook for about 20 minutes. If steamed they will need about 40 minutes. Boil up the syrup from the fruit and allow it to simmer for a while to thicken. When cool fold into it some whipped cream and servo with the dumplings.

Norfolk Dumplings. These are made with yeast, and aro excellent to serve with any kind of boiled meat or with stows. They may also be served as a sweet, and can bo eaten with any kind of syrup, preserves or butter and sugar. Take lib. of flour, 1 compressed yeast cake, 1 teaspoonful of salt, J pint of warm water, 1 teaspoonful of sugar. Sift the flour and salt into a large bowl. Mix the yeast and sugar together until they be come liquid. Mix these with half the tepid water. Make a well in the flour, strain in the yeast mixture, and with a wooden spoon mix together until it is a soft, smooth dough using as much water as required. Knead for a few minutes, put back in the bowl, cover with a clean cloth, and set to rise until doubled in size. Then form into small balls. Put these into a large saucepan of fast boiling water and cook quickly for 15 minutes. Drain well and serve at once. Dumplings for Soup. (1) Take IJozs. of fine bread crumbs, 1 egg, 1 teaspoonful of minced parsley, 2 dessertspoonfuls of milk, Joz. butter, pinch of salt and grated nutmeg to taste. Soak the breadcrumbs in milk, beat the butter to a cream, add beaten egg and then stir in all the other ingredients. Shape into small balls, cook in salted boiling water for 5 minutes, lift out and drain. (2) Take I eup of flour, 1 teaspoonful of baking powder, J teaspoonful of chopped parsley, 2ozs. minced suet, J tcaspoonful of mixed herbs, salt and papper. Sift flour, salt and baking powder, add parsley and seasoning, rub in the suet and add enough water to make a stiff paste. Roll into balls and steam for one hour. (3) Take Jib. flour, loz. chopped suet, season with pepper and salt and a little nutmeg. Mix well together, add two well-beaten eggs, and make into a paste. Shape into small balls and drop into the soup 10 minutes before serving. Cheese Dumplings. Take the ingredients for a suet dough and add io it 2 tablespoonfuls of grated cheese. Mix in the usual way, roll o it thinly and cut into four-inch squares. Fill each one with I teaspoonful of grated cheese, pinch the corners together, and steam for 20 minutes over plenty of boiling water. Serve with tomato sauce and garnish witli watercress. Onion Dumplings. Take some suet dough, roll out and cut into square pieces. Take some medium-sized, mild-flavoured onions, and partly boil them. Cut into quarters, place on the dough, put in a small piece of butter, pepper and salt, and paprika to taste. Fold the corners of the oougli over and bake or steam for 20 minutes. | These are good with reast peik,