nd of sugar, (cost three
cents,) and a teaspoonful of mixed spice; roll it up, tie it in a cloth
wet with scalding water, and well floured next the dumpling, and boil it
in a large kettle half full of boiling water for two hours, taking care
that the pot does not stop boiling, or remain uncovered, or the dumpling
will be heavy.

When it is done take it from the pot, unroll it from the cloth, and
serve it with a few cents' worth of molasses; it will cost about twenty
cents.

=Apple Dumplings.=--Pare and core five cents' worth of apples, keeping
them whole; make a suet crust as directed for SUET DUMPLINGS on page 53,
roll it out, and cut it in as many squares as you have apples; sprinkle
a little spice on the apples, fold the corners of the pieces of paste up
over them, pinch them together, tie each one in a floured cloth, and
boil for one hour as directed in the previous receipt; then take them
from the pudding cloths, and serve them with five cents' worth of butter
and sugar; they can be made for about fifteen cents.

=Baked Apple Dumplings.=--Make a paste of half a pound of flour, (cost two
cents,) quarter of a pound of butter, (cost eight cents,) and enough
cold water to wet it up, about half a pint; roll it out very thin and
fold it four times; repeat this process twice; then put the paste in a
cool place for five minutes, and roll and fold again; do this three
times, and then cut the paste in squares, and lay on each an apple
prepared as above; fold the paste over the apples, turn them bottom up
on a baking sheet, brush them with a well beaten egg, (cost one cent,)
sift over them an ounce of powdered sugar, (cost one cent,) and put them
in a moderate oven to bake for three quarters of an hour. They will cost
about eighteen cents, and be very nice.

=Lemon Dumplings.=--Sift eight ounces of dried bread crumbs, (cost three
cents,) mix them with the same quantity of very finely chopped suet,
(cost four cents,) pare off the thin yellow rind of a lemon, (cost two
cents,) chop it very fine, and add it with the juice to the bread and
suet; mix in half a pound of sugar, (cost six cents,) one egg, (cost one
cent,) and enough milk to make a stiff paste, about half a pint, (cost
two cents;) divide the paste into six equal balls, tie them in a floured
cloth as directed for BOILED APPLE DUMPLINGS, and boil them an hour.
Serve them with five cents' worth of butter and sugar, or syrup. They
will cost about twenty-three cents, a