Mode.—Beat the marrow and butter together to a cream; well whisk the eggs, and add these to the other ingredients. When they are well stirred, put in the rolls, which should previously be well soaked in boiling milk, strained, and beaten up with a fork. Add the remaining ingredients, omitting the minced onion where the flavour is very much disliked, and form the mixture into small round dumplings. Drop these into boiling broth, and let them simmer for about 20 minutes or 1/2 hour. They may be served in soup, with roast meat, or with salad, as in Germany, where they are more frequently sent to table than in this country. They are very good.
Time.—20 minutes to 1/2 hour. Average cost, 6d.
Sufficient for 7 or 8 dumplings. Seasonable at any time.
BAKED OB BOILED MARROW PUDDING.
1307. INGREDIENTS.—1/2 pint of bread crumbs, 1-1/2 pint of milk, 6 oz. of marrow, 4 eggs, 1/4 lb. of raisins or currants, or 2 oz. of each; sugar and grated nutmeg to taste.
Mode.—Make the milk boiling, pour it hot on to the bread crumbs, and let these remain covered for about 1/2 hour; shred the marrow, beat up the eggs, and mix these with the bread crumbs; add the remaining ingredients, beat the mixture well, and either put it into a buttered mould and boil it for 2-1/2 hours, or put it into a pie-dish edged with puff-paste, and bake for rather more than 3/4 hour. Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin.
Time.—2-1/2 hours to boil, 3/4 hour to bake. Average cost, 1s. 2d.
Sufficient for 5 or 6 persons. Seasonable at any time.
MILITARY PUDDINGS.
1308. INGREDIENTS.—1/2 lb. of suet, 1/2 lb. of bread crumbs, 1/2 lb. of moist sugar, the rind and juice of 1 large lemon.