Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/16

SUET DUMPLINGS.

• 1 teacupful flour
• 2 tablespoonfuls chopped suet
• Cold water
• pepper and salt to taste
• 1/2 teaspoon Edmonds' Baking Powder
• 1 dessertspoonful chopped parsley

Mix all the dry ingredients, rubbing suet into the flour, and make all into stiff paste with cold water. Cut and roll into balls, covering the outsides with flour, which prevents breaking. When ready, drop them into the stew, which must be boiling slowly, and cook for half-hour longer.

APPLE DUMPLINGS.

• 3 ozs. flour
• 1/2 teaspoon Edmonds' Baking Powder
• 3 apples
• 3 ozs. suet
• 3 ozs. breadcrumbs
• 1/4 teaspoon salt
• 3 dessertspoonfuls sugar

Prepare the apples, make a paste of flour, suet, breadcrumbs, add baking powder, salt, and water to mix. Place a piece of paste round each apple, put dessertspoonful sugar in each, then cover the top. Put dumplings loose into pan of boiling water, when they come to surface give them 1/2 hour.

ROLLED FRENCH PUDDING.

Roll out a nice suet crust as for rolly poly, scatter over some chopped figs, dates, apple or lemon juice, finely chopped candied peel, breadcrumbs, golden syrup, ground ginger, and nutmeg, little pieces of butter here and there, roll up secure ends, tie in cloth, and boil about 2 hours; put pudding into boiling water.

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