Lemon Dumplings

½ pound grated bread. ¼ pound finely chopped suet. ¼ pound sugar. 1 lemon.

Squeeze the juice over the sugar and chop the rest very fine.

1 large tart apple grated.

2 tablespoonfuls flour. 2 well-beaten eggs.

Mix well together. Divide in eight parts and tie each one in a well floured piece of cotton cloth. Put a plate in the bottom of the kettle and drop the dumplings into boiling water. Boil thirty minutes. Serve with maple syrup.

Peach Dumpling

Make a dumpling paste after any of the rules given and prepare as for Apple Dumpling, slicing the peaches.

Let cook two hours. Serve with hard sauce, plain pudding sauce, or butter and sugar.

Sliced apples, blackberries, cherries, huckleberries or any other fruit can be used in the same way.

Dough Dumplings

Bisen bread dough made into balls the size of apples and boiled a long time in a kettle of boiling water are nice eaten hot with molasses. A little shortening may be worked in, but they are good without.

Light Dumplings. Take a pan of nice light biscuit just ready for the 07en, and when the potatoes are ready to boil for dinner put the biscuit in the steamer over the kettle. Cook one-half hour or until the potatoes are done. Serve hot with sweetened cream seasoned with nutmeg. Crushed strawberries or any kind of stewed fruit is nice to serve with them. Tear open with a fork.

Steamed Apple Dumplings

Slice enough tart apples to fill a deep pudding-dish 2/3 full. Put over the stove with enough water to cook the apples, and when they begin to boil cover with a closely-fitting crust of biscuit dough. Make an opening in the center to let the steam escape; cover closely. Cook one-half hour. Thedough should be several inches thick when done. Serve with a hot sweet pudding-sauce.

This dumpling may be made in a tin-pail, lining the sides with paste also. Small fruit of any kind may be used (without stewing). Put the pail in a kettle of boiling water; stand it on an inverted saucer to prevent burning. Let the water boil around the pail, not over it.

Dessert Noodles

Make noodles according to rule. Cut in pieces ¼ inch wide, throw in boiling salted water and let boil up two or three times. Dish, pour some melted butter over, add sugar and cinnamon to taste. Serve immediately.

Rolled Dumpling Or Roly-Poly

Take any of the pasties given before. Roll out ½ inch thick, spread with strawberries, blackberries, sliced peaches, pitted cherries or stewed cranberries. Sprinkle with sugar. If tart fruit, such as cranberries, is used considerable sugar will be required. Any kind of fruit jam or marmalade is very nice spread on in place of the fresh fruit.

Leave the outside edges uncovered and wet them with cold water. Roll the crust up carefully, join the ends and lay the pudding in a thick white towel or cloth, roll the dumpling up, tie the ends and put in a kettle of boiling water. Boil one hour and serve with a rich pudding-sauce. A hot sauce is nice. The pudding may he steamed instead of boiled. Sliced tart apples may be used in this manner.

Cut in slices from the end when serving. Put a lump of butter and a large spoonful of sugar on the center of each slice as the pudding is served, if of apples.

Dried apple-sauce, beaten fine and not too juicy, may be prepared in the same manner.