The school cookery book

Apple Dumpling. — The same as suet dumpling, with the addition of 2 medium-sized apples, pared, cored, and minced ; also 2 oz. stale bread crumbs. Curry Dumpling. — The same as suet dumpling (omitting the sugar), with the addition of ¼ teaspoonful curry, which should be mixed with the dry ingredients before the water is added. Suet dumpling may thus be varied to any extent, according to the materials at the disposal of the cook. Flour and Dripping Dumplings. — Required: 5 oz. flour; 1 teacupful clarified fat; 1 teacupful cold water; 1 oz. of sugar; ¼ teaspoonful salt. Put the flour in a basin with the salt and sugar. Put the fat and water into a saucepan, and when boiling pour quickly on the flour, stirring with an iron spoon. Flour your hands and make the paste up quickly into small balls while hot ; let them cool ; then put them into a pan of boiling water one at a time, so as not to cool the water, and boil for about twenty minutes. When they float on the surface they are ready ; serve hot. They may be eaten with treacle, stewed fruit, sugar, or milk. These dumplings may be cooked in sweet or buttermilk, to which 1 inch of cinnamon stick may be added. Norfolk Dumplings. — Required: ½ lb. flour; ½ teaspoonful baking powder; about 1 gill cold water; ¼ teaspoonful salt. Place the flour, baking powder and salt in a basin ; stir in the water gradually till a stiff paste is fonned. Roll into small balls about the size of an egg, boil with meat, or place in boiling water with % teaspoonful salt in it, taking care that the dumplings do not stick to the pan. Boil for about twenty minutes. Serve with boiled salt beef; or as a pudding, with treacle. Dough Dumplings. — Required : apiece of dough left over from bread baking. Roll the dough into balls about the size of an egg ; place them in boiling water, and boil for about half an hour. Serve with treacle or melted butter. Plain Plum Pudding. — Required: 2 oz. flour; 2 oz. stale bread crumbs; ¾ lb. suet; ¾ lb. currants; ½ lb. sultana raisins; 2 oz. minced apple; 1 oz. candied orange or lemon peel; 2 oz. sugar; 1 egg; ¼ oz. dripping; ¼ teaspoonful seasoning; about ¼ gill milk. Mince the suet very finely, removing all pieces of skin and fibre ; mix it with the flour and bread crumbs. Clean the currants ; pick the stalks off the currants and raisins ; remove the candied sugar from the peel ; chop the peel finely. Pare, divide, core, and mince an apple ; mix the dry ingredients well together. Break the egg into a cup, beat it with a fork ; add the milk to it, and pour this gradually among the dry ingredients, stirring well. If too dry, add a little more milk. Grease a pudding basin well; place the mixture in it, allowing a little room for the bread and flour to swell. Dip a pudding cloth in boiling water; wring it out and flour it ; tie it lightly over the top of the basin. Have a large pan ready with enough boiling water in it to cover the pudding; place the pudding in it and boil for three hours. When ready, let it stand for two minutes before turning it out on a dish. Serve hot with sweet sauce or melted butter. Lemon Pudding. — Required: 2 oz. ground rice; 2 oz. stale bread crumbs; 2 oz. finely minced suet; ¼ oz. dripping or butter; 1 lemon; ¼ oz. candied lemon peel; about ¼ gill milk; 1 oz. sugar.