The household (of the Detroit free press)

Make a crust, same as for apple dumplings ; roll out quarter of an inch thick, and cut into oblong pieces rounded at the corners. Put a tablespoonful of damson, cherry or other tart preserve, in the middle and roll into a dumpling. Bake about forty minutes, brush over with beaten egg while hot, and shut up in the oven to glaze. Eat hot with pudding sauce. HUCKLEBERRY DUMPLINGS. One quart flour, three teaspoonfuls baking powder, one tablespoonful lard worked into the flour, one cup milk. Roll out and cut larger than biscuit ; put in the berries and turn the edges closely. Steam or boil in a closely covered kettle fifteen minutes. Eat with melted sauce. [illustration: DUMPLINGS—FRUIT PUDDING. 557] RASPBERRY DUMPLINGS. Make a puff paste and roll it out. Spread raspberry jam (any other is just as good), and make it into dumplings. Boil them an hour ; pour melted butter into a dish and strew sugar over it for sauce. YEAST OR SUFFOLK DUMPLINGS. Make a very light dough with yeast, as for bread, but with milk instead of water (or use the common bread dough), and put in salt ; let it rise an hour before the fire. Twenty minutes before you are to serve, have ready a large stewpan of boiling water ; make the dough into balls, the size of middling apples ; throw them in and boil twenty minutes. To try when done enough, stick a clean fork into one, and if it comes out clean it is done. The way to eat them is to tear them apart on the top with two forks, for they become heavy by their own steam. Eat immediately with meat, sugar and butter or salt. The water must be kept boiling, for all puddings. EVE'S PUDDING. Grate three-quarters of a pound of bread; mix with it the same quantity of shredded suet, the same of apples and also of currants ; mix with these the whole of four eggs and the rind of half a lemon, shred fine ; put it into cups or molds and boil about two hours ; a cloth must be floured and tied over it. Make a pudding sauce to serve with it, flavored with the juice of half a lemon and little nutmeg. FRUIT PUDDING. Pour over half a loaf of dry bread boiling water enough to cover it ; let it stand until soft, then drain off the water and add to it three eggs well beaten, two cups of white sugar, a lump of butter the size of a hulled walnut, and a pint of any dried fruit desired. Mix the ingredients thoroughly ; put into a floured cloth, drop into boiling water, and keep it covered and boiling for one hour. Serve with sweet or sour sauce, as preferred. Good cream, well sweetened, into which has been squeezed the juice of lemon, is nice. GREEN CORN PUDDING. Twelve ears of green corn, grated, one quart of sweet milk, three tablespoonfuls of butter, three of sugar and three eggs ; bake in a buttered dish until it begins to thicken, then it is done ; put the butter in last on top, and it will bake nice and brown. GELATINE PUDDING. Dissolve one-half box of gelatine in a pint of boiling water ; add two cups of sugar and the juice of two lemons ; after this has become cool (not cold), break into it the whites of three eggs ; beat all to a stiff froth ; make a soft custard with the yolks of the eggs, adding three others and a quart of milk ; pour the whites into molds, and when ready for use, turn them out, pouring the custard over. GINGER PUDDING.