water and boil 3/4 hour; serve
with cherry wine or nutmeg sauce, or hard or brandy sauce. Dumplings
boiled in this way are dry and light. 1/2 cup of lard may be
substituted for the suet.

787. +Boiled Apple Dumplings, No. 2.+-- 1/2 pound lard, 1 pound sifted
flour, 1 teaspoonful salt and 1/2 cup cold water; put flour, lard and
salt in a bowl and chop the lard fine with a knife in the flour; add
the water and mix it with the knife into a stiff paste; put the
paste on a floured board and roll it out about 1/2 inch in thickness;
fold it up and roll it out again about 1/8 of an inch thick; cut into
squares and lay in the center of each a pared and cored juicy, tart
apple; bring the corners of the squares neatly together and press
them lightly; inclose each dumpling in a small square cloth, bring
the 4 corners together and fasten with a pin; each cloth should be
previously dipped in hot water, wrung out and dusted with flour on
the inside before the dumpling is put into it; drop them into
boiling water which is slightly salted, boil 1/2 hour and serve with
cherry wine sauce. NOTE.--A good pie crust can also be used for this
purpose. Peach, plum and cherry dumplings are made the same way. The
above ingredients will make about 8 dumplings. 1/2 pound finely
chopped suet may be used instead of lard.

788. +Lemon Dumplings.+-- Mix 2 cups prepared flour with 2 eggs, 1
tablespoonful butter or 1/2 cup finely chopped suet, 1-1/2 tablespoonfuls
sugar, the juice and half the grated rind of 1 lemon and finish the
same as Orange Dumplings; serve with cherry wine sauce or prepare a
sauce the same as for Orange Dumplings and flavor with lemon instead
of oranges.

789. +Orange Dumplings.+-- 2 cups prepared flour, 2 eggs, 2
teaspoonfuls butter, 1 tablespoonful sugar and 1 cup water; mix this
into a thick batter; pare 3 nice oranges, cut them into small pieces
and remove the pits and all the skin, so that there is nothing left
but the meat of the oranges; stir this into the batter; have a
kettle of boiling water on the stove with a little salt; next drop
the mixture with a tablespoon into the boiling water, taking care
not to put too much in at once; cover the kettle and boil the
dumplings just 10 minutes; remove them with a skimmer to a warm dish
and serve at once with the following sauce:--Stir 2 tablespoonfuls
butter with 1 cup powdered sugar to a cream and add by degrees 1
egg, 2 tablespoonfuls brandy or wine, the juice of 1 orange an