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1
1036
Enquire within upon everything
·
Robert Kemp Philp
487
[LET
TRUTH
BE
OUR
GUIDE.]
1287.
Apple
Dumplings.
Paste
the
same
as
for
apple
pudding,
divide
into
as
many
pieces
as
dumplings
are
required;
peel
and
core
the
apples;
roll
out
your
paste
large
enough;
put
in
the
apples;
close
the
dumplings,
tie
each
in
a
cloth
very
tightly.
Boil
them
one
hour;
when
you
take
them
up,
dip
them
quickly
in
cold
water,
and
put
them
in
a
cup
while
you
untie
them;
they
will
turn
out
without
breaking.
1288.
Rice
Dumplings.
Pick
and
wash
a
pound
of
rice,
and
boil
it
gently
in
two
quarts
of
water
till
it
becomes
dry--keeping
the
pot
well
covered,
and
not
stirring
it.
Then
take
it
off
the
fire,
and
spread
it
out
to
cool
on
the
bottom
of
an
inverted
sieve,
loosening
the
grains
lightly
with
a
fork,
that
all
the
moisture
may
evaporate.
Pare
a
dozen
pippins,
or
some
large
juicy
apples,
and
scoop
out
the
core;
then
fill
up
the
cavity
with
marmalade,
or
with
lemon
and
sugar.
Cover
every
apple
all
over
with
a
thick
coating
of
the
boiled
rice.
Tie
up
each
in
a
separate
cloth,
and
put
them
into
a
pot
of
cold
water.
They
will
require
about
an
hour
and
a
quarter
after
they
begin
to
boil,
perhaps
longer.
1289.
Boiled
Custard.
Boil
half
a
pint
of
new
milk,
with
a
piece
of
lemon
peel,
two
peach
leaves,
half
a
stick
of
cassia,
a
few
whole
allspice,
from
four
to
six
ounces
of
white
sugar.
Cream
may
be
used
instead
of
milk;
beat
the
yolks
and
white
of
four
eggs,
strain
the
milk
through
coarse
muslin,
or
a
hair
sieve;
then
mix
the
eggs
and
milk
very
gradually
together,
and
stir
it
well
from
the
bottom,
on
the
fire,
till
it
thickens.
Marker
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White-out
Fine white-out
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Unmarker
Hand
Scalpel
Dice
Sieve
Purify
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