ablespoonful 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 separate
cloth one hour or more. Serve with wine sauce.

LEMON DUMPLINGS.

Mix together a pint of grated bread crumbs, half a cupful of chopped
suet, half a cupful of moist sugar, a little salt and a small
tablespoonful of flour, adding the grated rind of a lemon. Moisten it
all with the whites and yolks of two eggs _well_ beaten and the juice
of the lemon, strained. Stir it all well together and put the mixture
into small cups well buttered; tie them down with a cloth dipped in
flour and boil three-quarters of an hour. Turn them out on a dish,
strew sifted sugar over them and serve with wine sauce.

BOILED APPLE PUFFETS.

Three eggs, one pint of milk, a little salt, sufficient flour to
thicken as waffle batter, one and one-half teaspoonfuls of baking
powder. Fill teacups alternately with a layer of batter and then of
apples chopped fine. Steam one hour. Serve hot with flavored cream and
sugar. You can substitute any fresh fruit or jams your taste prefers.

COMMON BATTER.

For boiled puddings, fritters, etc., is made with one cupful of milk,
a pinch of salt, two eggs, one tablespoonful of melted butter, one
cupful of flour and a small teaspoonful of baking powder. Sift the
flour, powder and salt together, add the melted butter, the eggs well
beaten and the milk; mix into a very smooth batter, a little thicker
than for griddle-cakes.

ALMOND PUDDING.

Turn boiling water on to three-fourths of a pound of sweet almonds,
let it remain until the skin comes off easily; rub with a dry cloth;
when dry, pound fine with one large spoonful of rose-water; beat six
eggs to a stiff froth with three spoonfuls of fine white sugar; mix
with one quart of milk, three spoonfuls of pounded crackers, four
ounces of melted butter, and the same of citron cut into bits; add
almonds, stir altogether and bake in a small pudding-dish with a
lining and rim of pastry. This pudding is best when cold. It will bake
in half an hour in a quick oven.

APPLE PUDDING, BAKED.

Stir two tablespoonfuls of butter and half a cupful of sugar to a
cream; stir into thi