en baked or boiled puddings are sufficiently solid, turn them out of
the dish they were baked in, bottom uppermost and strew over them
finely sifted sugar.

When pastry or baked puddings are not done through, and yet the
outside is sufficiently brown, cover them over with a piece of white
paper until thoroughly cooked; this prevents them from getting burnt.

TO CLEAN CURRANTS.

Put them in a sieve or colander and sprinkle them thickly with flour;
rub them well until they are separated, and the flour, grit and fine
stems have passed through the strainer. Place the strainer and
currants in a pan of water and wash thoroughly; then lift the strainer
and currants together, and change the water until it is clear. Dry the
currants between clean towels. It hardens them to dry in an oven.

TO CHOP SUET.

Break or cut in small pieces, sprinkle with sifted flour, and chop in
a cold place to keep it from becoming sticky and soft.

TO STONE RAISINS.

Put them in a dish and pour _boiling_ water over them; cover and let
them remain in it ten minutes; it will soften so that by rubbing each
raisin between the thumb and finger, the seeds will come out clean;
then they are ready for cutting or chopping if required.

APPLE DUMPLINGS.

Make a rich biscuit dough, the same as soda or baking-powder biscuit,
only adding a little more shortening. Take a piece of dough out on the
molding-board, roll out almost as thin as pie crust; then cut into
square pieces large enough to cover an apple. Put into the middle of
each piece two apple halves that have been pared and cored; sprinkle
on a spoonful of sugar and a pinch of ground cinnamon, turn the ends
of the dough over the apple and lap them tight. Lay the dumplings in a
dripping-pan buttered, the smooth side upward. When the pans are
filled, put a small piece of butter on top of each, sprinkle over a
large handful of sugar, turn in a cupful of boiling water, then place
in a moderate oven for three-quarters of an hour. Baste with the
liquor once while baking. Serve with pudding-sauce or cream and sugar.

BOILED APPLE DUMPLINGS.

The same recipe as the above, with the exception that they are put
into a small coarse cloth well floured after being dipped in hot
water. Each cloth to be tied securely, but leaving room enough for the
dumpling to swell. Put them in a pot of boiling water and boil
three-quarters of an hour. Serve with sweet sauce. Peaches and other
fruits used in the