Spread six ounces of rice equally over a moist and well-floured pudding-cloth, and place on it a pint of green gooseberries✪ Rice and Gooseberry Pudding, measured after the heads and stalks have been taken off. Gather the cloth up carefully round the fruit, give room for the rice to swell, and boil the pudding for an hour and a quarter. Very sweet sauce, or plenty of sugar, should be eaten with it. Rice, 6 oz. ; green gooseberries, 1 pint • 1 \ hour. FASHIONABLE APPLE DUMPLINGS. These are boiled in small knitted or closely- netted cloths (the former have, we think, the prettiest effect), which give quite an ornamental appearance to an otherwise homely dish. Take out the cores without dividing the apples, which should be large, and of a good boiling kind, and fill the cavities with orange or lemon marmalade ; enclose them in a good crust rolled thin✪ Fashionable Apple Dumplings, draw the cloths round them, tie them closely, and boil them for three quarters of an hour. Lemon dumplings may be boiled in the same way. f to 1 hour, if the apples be not of the best boiling kind. ORANGE SNOW-BALLS. Take out the unhusked grains, and wash well half a pound of rice ; put it into plenty of water, and boil it rather quickly for ten minutes ; drain and let it cool. Pare four large, or five small oranges✪ Orange Snow-Balls, and clear from them entirely the thick white inner skin; spread the rice, in as many equal portions as there are oranges, upon some pudding or dumpling cloths ; tie the fruit separately in these, and boil the snow balls for an hour and a half ; turn them carefully on to a dish, and strew plenty of sifted sugar over them. The oranges carefully pared may be enclosed in a thin paste and boiled for the same time Rice, 8 os. ; China orange, 5 : 1 1 hour CHAP. XX.] BOILED BUDDINGS. 421 APPLE SNOW-BALLS. Tare and core some large pudding- apples, without dividing them, prepare the rice as in the foregoing receipt, enclose them in it, and boil them for one hour : ten minutes less will be sufficient should the fruit be but of moderate size. An agreeable addition to them is a slice of fresh butter, mixed with as much sugar as can be smoothly blended with it, and a flavouring of powdered cinnamon, or of nutmeg✪ Apple Snow-Balls : this must be sent to table apart from them, not in the dish. LIGHT CURRANT DUMPLINGS. For each dumpling take three tablespoonsful of flour, two of finely- minced suet, and three of currants, a slight pinch of salt, and as much milk or water as will make a very thick batter✪ Light Currant Dumplings of the ingredients. Tie the dumplings in well-floured cloths, and boil them for a full hour : they may be served with very sweet wine sauce. LEMON DUMPLINGS. (LIGHT AND GOOD.) Mix, with ten ounces of fine bread-crumbs, half a pound of beef- suet, chopped extremely small, one large tablespoonful of flour, the grated rinds of two small lemons, or of a very large one, four ounces of pounded sugar, three large or four small eggs beaten and strained, and last of all, the juice of the lemons, or part of it, also strained✪ Lemon Dumplings. Divide these into four equal portions, tie them in well-floured cloths, and boil them an hour. The dumplings will be extremely light and delicate : if wished vei y sweet, more sugar must be added to them. The syrup of preserved ginger would be both a wholesome and ap- propriate sauce for them. SUFFOLK, OR HARD DU31PLINGS. ✪ Suffolk or Hard Dumplings

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Spread six ounces of rice equally over a moist and well-floured pudding-cloth, and place on it a pint of green gooseberries, measured after the heads and stalks have been taken off. Gather the cloth up carefully round the fruit, give room for the rice to swell, and boil the pudding for an hour and a quarter. Very sweet sauce, or plenty of sugar, should be eaten with it. Rice, 6 oz. ; green gooseberries, 1 pint • 1 \ hour. FASHIONABLE APPLE DUMPLINGS. These are boiled in small knitted or closely- netted cloths (the former have, we think, the prettiest effect), which give quite an ornamental appearance to an otherwise homely dish. Take out the cores without dividing the apples, which should be large, and of a good boiling kind, and fill the cavities with orange or lemon marmalade ; enclose them in a good crust rolled thin, draw the cloths round them, tie them closely, and boil them for three quarters of an hour. Lemon dumplings may be boiled in the same way. f to 1 hour, if the apples be not of the best boiling kind. ORANGE SNOW-BALLS. Take out the unhusked grains, and wash well half a pound of rice ; put it into plenty of water, and boil it rather quickly for ten minutes ; drain and let it cool. Pare four large, or five small oranges, and clear from them entirely the thick white inner skin; spread the rice, in as many equal portions as there are oranges, upon some pudding or dumpling cloths ; tie the fruit separately in these, and boil the snow balls for an hour and a half ; turn them carefully on to a dish, and strew plenty of sifted sugar over them. The oranges carefully pared may be enclosed in a thin paste and boiled for the same time Rice, 8 os. ; China orange, 5 : 1 1 hour CHAP. XX.] BOILED BUDDINGS. 421 APPLE SNOW-BALLS. Tare and core some large pudding- apples, without dividing them, prepare the rice as in the foregoing receipt, enclose them in it, and boil them for one hour : ten minutes less will be sufficient should the fruit be but of moderate size. An agreeable addition to them is a slice of fresh butter, mixed with as much sugar as can be smoothly blended with it, and a flavouring of powdered cinnamon, or of nutmeg : this must be sent to table apart from them, not in the dish. LIGHT CURRANT DUMPLINGS. For each dumpling take three tablespoonsful of flour, two of finely- minced suet, and three of currants, a slight pinch of salt, and as much milk or water as will make a very thick batter of the ingredients. Tie the dumplings in well-floured cloths, and boil them for a full hour : they may be served with very sweet wine sauce. LEMON DUMPLINGS. (LIGHT AND GOOD.) Mix, with ten ounces of fine bread-crumbs, half a pound of beef- suet, chopped extremely small, one large tablespoonful of flour, the grated rinds of two small lemons, or of a very large one, four ounces of pounded sugar, three large or four small eggs beaten and strained, and last of all, the juice of the lemons, or part of it, also strained. Divide these into four equal portions, tie them in well-floured cloths, and boil them an hour. The dumplings will be extremely light and delicate : if wished vei y sweet, more sugar must be added to them. The syrup of preserved ginger would be both a wholesome and ap- propriate sauce for them. SUFFOLK, OR HARD DU31PLINGS.

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