not stick together, keep the water
boiling, and a little more than half an hour will do them.

SUET DUMPLINS WITH EGGS. Mix up a pint of milk, two eggs, three quarters
of a pound of beef suet chopped fine, a tea-spoonful of grated ginger,
and flour enough to make it into a moderately stiff paste. Make the
paste into dumplins, roll them in a little flour, and put them into
boiling water. Move them gently for a little while to prevent their
sticking together. If the dumplins are small, three quarters of an hour
will boil them; if large, the time must be proportioned to their size.
They will boil equally well in cloths, which is often preferred for
keeping the outside drier.

SUET PUDDING. Shred a pound of suet; mix with it a pound and a quarter
of flour, two eggs beaten separately, some salt, and as little milk as
will make it. Boil the pudding four hours. It eats well the next day,
cut in slices and broiled. The outward fat of a loin or neck of mutton
finely shred, makes a more delicate pudding than suet.

SUET PUDDING WITH EGGS. To a pound of beef suet chopped very fine, add
six large spoonfuls of flour, a tea-spoonful of grated ginger, and a
tea-spoonful of salt. Gradually mix with these ingredients a quart of
milk, and four eggs well beaten. Boil it three hours in a buttered
basin, or two hours and a half in a cloth well floured.

SUFFOCATION. Immediately on discovering a person in this unfortunate
situation, whatever be the cause, the windows and doors ought to be
opened; the body undressed, covered with blankets, removed to the open
air, and supported in a leaning posture on a chair. The patient's face
should be sprinkled with vinegar, the pit of the stomach with water, and
the legs plunged into a cold bath; at the same time rubbing the skin
with flannel, or a soft brush. Clysters of vinegar and water will also
be useful, and an attempt should be made to promote sickness, by
tickling the throat with a feather dipped in oil. When the patient is
able to swallow, the most proper drink is vinegar and water, or
infusions of mint and balm.

SUFFOLK CHEESE. The curd is broken up in the whey, which is poured off
as soon as the former has subsided. The remainder, with the curd, is put
into a coarse strainer, left to cool, and is then pressed as tightly as
possible. After this it is put into the vat, and set in a press to
discharge the remaining whey. The curd is then taken out, broken again
as finely as possib