Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

do not let it stop. Have a tea-kettle of water by the fire to pour in as it evaporates. When the pudding is done, it should be dipped in a pan of cold water, to prevent its adhering to the cloth. Screw Dumplings. Roll out some paste thin, in a long strip, lay in preserves of any kind, or stewed fruit, well sweetened, roll it up and close it tight, pin it up in a towel, and boil it an hour, eat it with butter, sugar and cream, or sauce. Large Dumplings. Take green fruit of any kind--peaches, apples, cherries, blackberries, or huckleberries, make crust as for pies, roll it out, put in the fruit, and pin it in a cloth, boil it two hours. Peach and Apple Dumplings. Make crust as for plain pies, cut it in as many pieces as you want dumplings, pare and core the apples, roll out the crust, and close them up, have the water boiling when they go in, and let them boil three-quarters of an hour. Peaches pared and stoned make very good dumplings, eat them with sauce of any kind, or sugar, cream and butter. Light Bread Dumplings Take as much lightened dough as will make a loaf of bread, work into it half a pound of stemmed raisins, tie it up in a cloth, and boil it an hour and a half. Rice Dumplings Wash and pick a pint of rice, boil it in water till it is soft; have some apples pared and cored whole, fill the holes with sugar, cover them over with the rice, and tie each one separately in a cloth; boil them till the apples are done. Indian Suet Dumplings Chop beef suet fine, and to a pint of Indian meal, take a table-spoonful of the suet and a little salt; pour on boiling water enough to make a stiff dough, work it well, make into round cakes, and boil in clear water. These are good when vegetables are scarce, to eat with meat, or as a dessert with sugar or molasses. Corn Dumplings. When