DUMPLINGS AND PUDDINGS. 385
SUET DUMPLINGS. No. 1.
ONE pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten separately and very light, one teaspoonful of cream of tartar sifted into half a cup- ful of flour, half a teaspoonful of soda dissolved in a little water, and a teaspoonful of salt. Wet it all together with milk enough to make a stiff paste. Flour your hands and make into balls. Tie up in sep- arate cloths that have been wrung out in hot water and floured in- side ; leave room, when tying, for them to swell. Drop them into boil- ing water and boil about three-quarters of an hour. Serve hot, with wine sauce, or syrup and butter.
SUET DUMPLINGS. No. 2.
ONE cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of flour, half a teaspoonful of baking powder, half a cupful of sugar, two eggs, one pint of milk, a large pinch of salt. Sift together powder and flour, add the beaten eggs, grated muffins, sugar, suet and miJk; form into smooth batter, which drop by tablespoonfuls into a pint of boiling milk, three or four at a time ; when done, dish and pour over the milk they were boiled in. A Danish dish ; very good.
PRESERVE DUMPLINGS.
PBESERVED peaches, plums, quinces, cherries or any other sweet- meat ; make a light crust, and roll a small piece of moderate thickness and fill with the fruit in quantity to make the size of a peach dump- ling ; tie each one in a dumpling cloth, well floured inside, drop them into hot water and boil half an hour; when done, remove the cloth, send to table hot and eat with cream.
OXFORD DUMPLINGS.
BEAT until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of English currants, one cupful of sifted flour, in which there has been sifted a heaping teaspoonful of baking powder, a little nutmeg, one teaspoonful of salt and, lastly, the beaten whites of the eggs; flour your hands and make it into balls the size of an egg; boil in sepa- rate cloth one hour or more. Serve with wine sauce.
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