A Handbook of Cookery for a Small House

as follows: One large breakfast-cup of flour mixed with a little butter, make into a stiff paste with a little water. Wrap each plum in its case using a little milk to cause the edges to stick close. Boil in a large saucepan of boiling water fifteen or twenty minutes. If care is taken the dumplings should remain whole. Dish carefully into a flat dish and serve very hot with a large bowl of well-beaten cream and sifted sugar. _163. Boiled Apple Dumplings_ Make a good pudding crust of a large breakfast-cupful of flour and a quarter of a pound of beef suet rubbed into it. Mix to a stiff paste and roll out on a board in thin pieces. Put into each a small peeled apple, moisten the edges with a little milk, taking care that the apple is completely encased in the paste. Drop into a saucepan of boiling water and boil gently for two to three minutes. Serve very hot with a bowl of beaten cream and another of finely sifted sugar. _164. Baked Apple Dumplings_ Make a nice piecrust as for tarts. Have ready the apples required and put one into each piece of crust. Bake in a steady oven from three to four minutes. Serve with cream and sugar. _165. Pancakes_ Beat together two eggs, add a teacupful of milk. Mix into it one and a half ounces of flour and work it with a spoon to a smooth paste with a pinch of salt. Have your fire nice and hot and perfectly clear. Keep the top of the stove on all the time. Take a piece of best tub lard and melt it in a frying pan (kept for pancakes only), run it well over the surface of the pan when it is quite hot. Turn the fat out and pour about a third of a teacupful of the batter into the pan taking care that it runs all over the pan, which should be only about the size of a pudding plate. Loosen the edges with the blade of a knife and shake