The new practical housekeeping

Currant Dumplings, — Chop fine six ounces suet, mix it with a pound Hour, and add half a pound dried currants, which should be nicely washed, cleaned and dried ^ mix whole to a soft paste with half pint water (if wanted very nice, use milk) ; divide into seven or eight dumplings ; tie them in cloths and boil for an hour and a quarter. Or make into round balls and boil without a cloth, dropping into boiling water, then moving about at first, to prevent sticking to bottom of pan. Serve with Lemon Sauce. Lemon Dumplings. — For half dozen dumplings take quarter pound suet, chopped fine, half pound bread (about half ordinary oaf) grated, juice and grated rind of one lemon, three heaping tablespoons sugar, two eggs, beaten slightly, and enough milk to moisten all ingredients so as to form little balls or dumplings with the hands; have ready six pieces cloth, one quarter yard square, with tapes to tie ; ' dip cloths m hot water, spread on table, dust dip cloths in hot water, spread on table, dust with flour, place in each dumpling, tie, leaving a little room for it to swell, when all are readv put in a large pot half full of boiling water and boil steadily one hour, keeping on cover. Sprinkle sugar over and serve with Cream or Lemon Sauce. For Lemon- Apple Dumplings j add to above one large greening apple, chopped nne ; or a nice dumpling is made by omitting lemon, and using cup chopped apple. Raspberry Dumplings. — Make a stiff Quaker Paste, pinch off a piece and roll into a circle about three inches in diameter, and quarter of an inch thick ; put in berries, wet edges and press together in turn-over-shape, and bake like Apple Dumplings in a moderate oven about forty minutes. Some use the Water-bath as described in preface. Serve with Lactiola Sauce. Any Berry or Cherry Dumplings made same way. Almond Pudding. — Blanch and pound, with a little rose-water, three ounces sweet and four of bitter almonds ; add pint milk, three tablespoons sugar, a little ground nutmeg, tablespoon fiour mixed smoothly in a little cold milk, tablespoon bread-crumbs, two wellbeaten eggs and whites of two more eggs whisked to a froth ; pour mixture into buttered mould, cover, and boil quickly three-quarters of an hour ; let it stand a few minutes before turning out of mold. Serve with Apricot Sauce. Or for an Almond Souffle, blanch and pound six ounces sweet almonds, sprinkling in a little orange juice during the process, and let come to a boil in a pint and a half milk ; stir in two tablespoons corn-starch, first mixed smooth with a little . cold milk and cook till mixture thickens ; take from fire and when slightly cool add three tablespoons each sugar and melted butter, beaten yolks of eight eggs, and whipped whites last. Bake in buttered soufflé dish half an hour, sift sugar over top and serve at once.