Soak two cupfuls of dry bread-crumbs in one cupful of milk until they absorb all. Beat into this the whipped yolks of four eggs, a cupful of beef-suet, powdered fine, and a tablespoonful of sugar. Half a cupful of flour, sifted twice, with a rounded tea-spoonful of Cleveland's Baking Powder, is worked in next, alternately with the stiffened whites of the eggs. There should be just enough flour to enable you to form the mixture into large balls with floured hands. Wring out your dumpling cloths, butter and flour them inside; enclose the balls, leaving room to swell, tie up tightly, and boil for an hour.

Eaten with brandy or wine sauce they will be relished by others besides farmers.