- 2 cups fine bread-crumbs, soaked in a very little milk.
- 1 cup beef suet, freed from strings, and powdered.
- 4 eggs, whites and yolks separated, and beaten very light.
- 1 tablespoonful sugar.
- 1 teaspoonful cream-tartar, sifted into the flour.
- ½ teaspoonful soda dissolved in boiling water
- 1 teaspoonful salt.
- Enough milk to mix into a stiff paste.
Make into large balls with floured hands; put into dumpling cloths dipped into hot water and floured inside; leave room to swell, and tie the strings very tightly.
Boil three-quarters of an hour. Serve hot with wine sauce.
Fruit Suet Dumplings
Are made as above, with the addition of ½ lb. raisins, seeded, chopped, and dredged with flour, and ¼ lb. currants, washed, dried, and dredged.
Boil one hour and a quarter.
Boiled Indian Meal Pudding.
- 1 quart milk.
- 1 quart Indian meal.
- 3 eggs.
- 3 heaping tablespoonfuls sugar, and 1 teaspoonful salt.
- ½ lb. beef suet, chopped into powder.
Scald the milk, and while boiling hot stir in the meal and suet with the salt. When cold add the yolks, beaten light with the sugar, then the whites. Dip your bag in hot water, flour it, and fill half-full with the mixture, as it will swell very much. Boil five hours.
Eat very hot with butter and sugar.