Put what
Sugar you think proper into each Dumpling, when you take it up, and the
necessary quantity of Butter. It will then cat like a Marmalade of Quince.
_Note_, The Crust, or Paste, for these Dumplings, must be of a Puff-Paste
made with Butter, rubb'd into Flour, and for some other Parts of the
Butter, break them into the Paste, and roll them three times, and put in
the Apples to the Crust, tying them into a Cloth well flour'd, and boiling
them. It may be understood before, that when they are taken up hot, the
Ceremony of sugaring and buttering is necessary.
_Apple-Dumplings_ made with Sweet-meats. From the same.
Take fair Apples ripe, pare them, and take out the Cores; then slice them
thin, and with a large Grater, grate in some candy'd Orange or Lemon-Peels,
and you may put in also some powder'd Clove or Cinnamon, and a little
grated Quince, or Quince Marmalade. Put these together, the Apples being
first cut in small pieces, into a Puff-Paste, and tye it up in a Cloth.
These must be sweeten'd with _Lisbon_-Sugar, when they are taken up, and
melted Butter pour'd in: for if you use Loaf-Sugar, though it is powder'd,
some of it will be harsh in the Mouth; and the _Lisbon_-Sugar, which is the
fattest sort of Sugar, will not, but will give a good flavour to your
Fruit.
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