Page:Art of Cookery 1774 edition.djvu/260

222 MAKE a good puff-paste, pare some large apples, cut them in quarters, and take out the cores very nicely; take a piece of crust, and roll it round, enough for one apple and if they are big, they will not look pretty. To roll the crust round each apple and make them round like a ball, with a little flour in your hand. Have a pot of water boiling, take a clean cloth, dip it in the water, and shake flour over it; tie each dumpling by itself, and put them in the water boiling, which keep boiling all the time; and if your crust is light and good, and the apples not too large, half an hour will boil them; but if the apples be large, they will take an hour’s boiling. When they are enough, take them up, and lay them in a dish; throw fine sugar all over them, and send them to table. Have good fresh butter melted in a cup, and fine beaten sugar in a saucer. MAKE a good pufF-paste cruft, roll it out a little thicker than a crown piece, pare some large apples, and roll every apple, in a piece of this paste, tie them close in a cloth separate, boil them an hour, cut a little piece of the top off, and take out the core, take a tea-spoonful of lemon-peel shred as fine as possible; just give it a boil in two spoonfuls of rose or orange-flower water. In each dumpling, put a tea-spoonful of this liquor, between the apple with fine sugar, pour in some melted butter and lay on your piece of crust again. Lay them in your dish, and throw fine sugar all over. TAKE two pounds of cheese-curd, break it all to pieces with your hand, a pound of blanched almonds finely pounded, with a little rose-water, half a pound of currants clean washed and picked, a little sugar to your palate, some stewed spinach cut small; mix all well together, lay a puff-paste in a dish, put in your ingredients, cover it with a thin crust rolled, and laid cross, and bake it in a moderate oven half an hour. As to the top-cruft, lay it in what shape you please, either rolled marked with an iron on purpose.