Boil Dumpling Crust without Lard or Butter—For Dyspeptics

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Sift a pint of flour in a basin, salt it as usual, then pour on it a fine stream of boiling water from the spout of a kettle, pour it slowly, or you will overflow the flour; mix the flour and hot water with a spoon until it is a nice soft dough that you can handle; then pour it on the biscuit board, which should be well floured; give it two or three turns, and it is ready for the fruit. This is fine for dyspeptics, and altogether lighter and nicer than the old way of mixing with grease.