372. +Roly-Poly.+-- 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and ¾ cup water; mix this into a stiff dough, roll out { ~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness, brush it over with beaten egg and sprinkle over 1 tablespoonful bread crumbs; put on a layer of finely cut apples, sprinkle over 1 spoonful sugar, roll the dough up like a music sheet, brush the outside all over with beaten eggs and sprinkle with fine bread crumbs; dip a napkin into hot water, wring out dry and dust the inside with flour; put the pudding in center of cloth, fold the napkin around it, lap the ends over and fasten with a pin; tie a string around it, drop into slightly salted boiling water and boil for 2 hours; serve with the following sauce:--Mix 1 tablespoonful cornstarch with ½ cup cold water and add 1 cup boiling water and 2 tablespoonfuls butter; boil 5 minutes, strain through a sieve, add 1 cup sugar, a little lemon juice and 1 cup sherry wine; or serve with hard sauce.
373. +Roly-Poly Tutti Frutti.+-- Prepare a dough the same as in foregoing recipe; roll out { ~VULGAR FRACTION ONE EIGHTH~} of an inch thick, brush over with beaten egg and sprinkle 1 tablespoonful bread or cracker crumbs over it; pare, core and slice ½ dozen tart apples and put them with 1½ tablespoonfuls butter and 3 tablespoonfuls sugar in a saucepan; add ½ cup currants, the same quantity seedless raisins and finely cut citron; cover saucepan and stew over the fire till apples begin to soften; pour them into a dish and when cold spread the apples over the dough; lay 2 tablespoonfuls currant or apple jelly in small pieces all over the apples; then finish the same as Roly-Poly; serve with the following sauce:--Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add by degrees 2 whole eggs, a little nutmeg and 4 tablespoonfuls Jamaica rum or brandy; or serve with lemon or nutmeg sauce.
374. +Plain Souflé.+-- Boil 1½ cups milk with ½ tablespoonful butter and add, stirring constantly, 1½ cups sifted flour; stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon, the paste and lastly the beaten whites of the eggs; butter a pudding dish, sprinkle with bread crumbs and fill it ½ full of fruit--either peaches, pears pared and cut into quarters, cherries without the pits, currants, raspberries or finely cut apples; blackberries or huckleberries may also be used; sprinkle some zwieback crumbs between the fruit, add sufficient sugar to sweeten, pour over the souflée mixture and bake 1 hour. All kinds of stewed or preserved fruits may be used the same way; serve with claret or fruit sauce.