same manner.

BOILED RICE DUMPLINGS, CUSTARD SAUCE.

Boil half a pound of rice, drain and mash it moderately fine. Add to
it two ounces of butter, three ounces of sugar, half a saltspoonful of
mixed ground spice, salt and the yolks of two eggs. Moisten a trifle
with a tablespoonful or two of cream. With floured hands shape the
mixture into balls, and tie them in floured pudding cloths. Steam or
boil forty minutes and send to table with a custard sauce made as
follows:--

Mix together four ounces of sugar and two ounces of butter (slightly
warmed). Beat together the yolks of two eggs and a gill of cream; mix
and pour the sauce in a double saucepan; set this in a pan of hot
water and whisk thoroughly three minutes. Set the saucepan in cold
water and whisk until the sauce is cooled.

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
cupful 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
separate cloths that have been wrung out in hot water and floured
inside; leave room, when tying, for them to swell. Drop them into
_boiling_ 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 milk; 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.

Preserved peaches, plums, quinces, cherries or any other sweetmeat;
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 dumpling;
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 t