Original White House Cookbook

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 them the milk they were boiled in. A Danish dish ; very good. PRESERVE DUMPLINGS. Preserved peaches, plums, quinces, cherries or any other sweetmeat ; make a light crust, and roll a small piece of moderate thickness and fill with the fruit in quantity to make the size of a peach dumpling ; tie each one in a dumpling cloth, well floured inside, drop them into hot water and boil half an hour ; when done, remove the cloth, send to table hot and eat with cream. OXFORD DUMPLINGS. Beat until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of English currants, one cupful of sifted flour, in which there has been sifted a heaping teaspoonful of baking powder, a little nutmeg, one teaspoonful of salt and, lastly, the beaten whites of the eggs ; flour your hands and make it into balls the size of an egg ; boil in separate cloths one hour or more. Serve with wine sauce. LEMON DUMPLINGS. Mix together a pint of grated bread crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a little salt and a small tablespoonful of flour, adding the grated rind of a lemon. Moisten it all with the whites and yolks of two eggs well beaten and the juice of the lemon, strained. Stir it all well together and put the mixture into small cups well buttered ; tie them down with a cloth dipped in flour and boil three-quarters of an hour. Turn them out on a dish, strew sifted sugar over them and serve with wine sauce. BOILED APPLE PUFFETS. Three eggs, one pint of milk, a little salt, suflBcient flour to thicken as waffle batter ; one and one-half teaspoonfuls of baking powder. Fill teacups alternately with a layer of batter and then of apples chopped fine. Steam one hour. Serve hot with flavored cream and sugar. You can substitute any fresh fruit or jams your taste prefers. COMMON BATTER,