TO CHOP SUET.

Break or cut in small pieces, sprinkle with sifted flour, and chop in a cold place to keep it from becoming sticky and soft.

TO STONE RAISINS.

Put them in a dish and pour boiling water over them; cover and let them remain in it ten minutes; it will soften so that by rubbing each raisin between the thumb and finger, the seeds will come out clean; then they are ready for cutting or chopping if required.

APPLE DUMPLINGS.

Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening.  Take a piece of dough out on the molding-board, roll out almost as thin as pie crust; then cut into square pieces large enough to cover an apple.  Put into the middle of each piece two apple halves that have been pared and cored; sprinkle on a spoonful of sugar and a pinch of ground cinnamon, turn the ends of the dough over the apple and lap them tight.  Lay the dumplings in a dripping-pan buttered, the smooth side upward.  When the pans are filled, put a small piece of butter on top of each, sprinkle over a large handful of sugar, turn in a cupful of boiling water, then place in a moderate oven for three-quarters of an hour.  Baste with the liquor once while baking.  Serve with pudding-sauce or cream and sugar.

BOILED APPLE DUMPLINGS.

The same recipe as the above, with the exception that they are put into a small coarse cloth well floured after being dipped in hot water.  Each cloth to be tied securely, but leaving room enough for the dumpling to swell.  Put them in a pot of boiling water and boil three-quarters of an hour.  Serve with sweet sauce.  Peaches and other fruits used in the same manner.

BOILED RICE DUMPLINGS, CUSTARD SAUCE.

Boil half a pound of rice, drain and mash it moderately fine.  Add to it two ounces of butter, three ounces of sugar, half a saltspoonful of mixed ground spice, salt and the yolks of two eggs.  Moisten a trifle with a tablespoonful or two of cream.  With floured hands shape the mixture into balls, and tie them in floured pudding cloths.  Steam or boil forty minutes and send to table with a custard sauce made as follows:—­

Mix together four ounces of sugar and two ounces of butter (slightly warmed).  Beat together the yolks of two eggs and a gill of cream; mix and pour the sauce in a double saucepan; set this in a pan of hot water and whisk thoroughly three minutes.  Set the saucepan in cold water and whisk until the sauce is cooled.

SUET DUMPLINGS.  No. 1.