Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of finely chopped suet, 1/2 cup of currants,
1/2 teaspoonful of salt and a little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful of baking−powder;
mix well with the beaten whites of the eggs. Make into dumplings the size of an egg; let steam. Serve hot with
lemon sauce.
