n for about 1/2 hour. Turn
them out, dish them on a napkin, and serve custard or wine-sauce with
them. A pretty little supper-dish may be made of these puddings cold, by
cutting out a portion of the inside with the point of a knife, and
putting into the cavity a little whipped cream or delicate preserve,
such as apricot, greengage, or very bright marmalade. The paste for
these puddings requires a great deal of mixing, as the more it is
beaten, the better will the puddings be. When served cold, they are
usually called _gateaux a la Madeleine_.

_Time_.--1/2 hour. _Average cost_, 10d.

_Sufficient_ for 6 or 7 puddings. _Seasonable_ at any time.

SUET PUDDING, to serve with Roast Meat.

1375. INGREDIENTS.--1 lb. of flour, 6 oz. of finely-chopped suet, 1/2
saltspoonful of salt, 1/2 saltspoonful of pepper, 1/2 pint of milk or
water.

_Mode_.--Chop the suet very finely, after freeing it from skin, and mix
it well with the flour; add the salt and pepper (this latter ingredient
may be omitted if the flavour is not liked), and make the whole into a
smooth paste with the above proportion of milk or water. Tie the pudding
in a floured cloth, or put it into a buttered basin, and boil from 2-1/2
to 3 hours. To enrich it, substitute 3 beaten eggs for some of the milk
or water, and increase the proportion of suet.

_Time_.--2-1/2 to 3 hours. _Average cost_, 6d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

_Note_.--When there is a joint roasting or baking, this pudding may be
boiled in a long shape, and then cut into slices a few minutes before
dinner is served: these slices should be laid in the dripping-pan for a
minute or two, and then browned before the fire. Most children like this
accompaniment to roast meat. Where there is a large family of children,
and the means of keeping them are limited, it is a most economical plan
to serve up the pudding before the meat: as, in this case, the
consumption of the latter article will be much smaller than it otherwise
would be.

SUSSEX, or HARD DUMPLINGS.

1376. INGREDIENTS.--1 lb. of flour, 1/2 pint of water, 1/2 saltspoonful
of salt.

_Mode_.--Mix the flour and water together to a smooth paste, previously
adding a small quantity of salt. Form this into small round dumplings;
drop them into boiling water, and boil from 1/2 to 3/4 hour. They may be
served with roast or boiled meat; in the latter case they may be cooked
with the meat, but should be dropped int