English Dumplings.

Ingredients and Instructions

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.