Suet Dumplings. No. 1

One pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten separately and very light, one teaspoonful of cream of tartar sifted into half a cupful of flour, half a teaspoonful of soda dissolved in a little water, and a teaspoonful of salt. Wet it all together with milk enough to make a stiff paste. Flour your hands and make into balls. Tie up in separate cloths that have been wrung out in hot water and floured inside; leave room, when tying, for them to swell. Drop them into 'boiling water and boil about three-quarters of an hour. Serve hot, with wine sauce, or syrup and butter.

Suet Dumplings. No. 2

One cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of flour, half a teaspoonful of baking powder, half a cupful of sugar, two eggs, one pint of milk, a large pinch of salt. Sift together powder and flour, add the beaten eggs, grated muffins, sugar, suet and milk; form into smooth batter, which drop by tablespoonfuls into a pint of boiling milk, three or four at a time; when done, dish and pour over the milk they were boiled in. A Danish dish; very good.