Make a nice suet crust, as directed for Suet Dumplings on page 53, roll it out about quarter of an inch thick, spread it with ten cents' worth of ripe fruit, quarter of a pound of sugar, (cost three cents,) and.a teaspoonful of mixed spice; roll it up, tie it in a cloth wet with scalding water, and well floured next the dumpling, and boil it in a large kettle half full of boiling water for two hours, taking care that the pot does not stop boiling, or remain uncovered, or the dumpling will be heavy.

When it is done take it from the pot, unroll it from the cloth, and serve it with a few cents' worth of molasses; it will cost about twenty cents.

Apple Dumplings

Pare and core five cents' worth of apples, keeping them whole; make a suet crust as directed for Suet Dumplings on page 53, roll it out, and cut it in as many squares as you have apples; sprinkle a little spice on the apples, fold the corners of the pieces of paste up over them, pinch them together, tie each one in a floured cloth, and boil for one hour as directed in the previous receipt; then take them from the pudding cloths, and serve them with five cents' worth of butter and sugar; they can be made for about fifteen cents.

Baked Apple Dumplings

Make a paste of half a pound of flour, (cost two cents,) quarter of a pound of butter, (cost eight cents,) and enough cold water to wet it up, about half a pint; roll it out very thin and fold it four times; repeat this process twice; then put the paste in a cool place for five minutes, and roll and fold again; do this three times, and then cut the paste in squares, and lay on each, an apple prepared as above; fold the paste over the apples, turn them bottom up on a baking sheet, brush them with a well beaten egg, (cost one cent,) sift over them an ounce of powdered sugar, (cost one cent,) and put them in a moderate oven to bake for three quarters of an hour. They will cost about eighteen cents, and be very nice.

Lemon Dumplings

Sift eight ounces of dried bread crumbs, (cost three cents,) mix them with the same quantity of very finely chopped suet, (cost four cents,-) pare off the thin yellow rind of a lemon, (cost two cents,) chop it very fine, and add it with the juice to the bread and suet; mix in half a pound of sugar, (cost six cents,) one egg, (cost one cent,) and enough milk to make a stiff paste, about half a pint, (cost two cents;) divide the paste into six equal balls, tie them in a floured cloth as directed for Boiled Apple Dumplings, and boil them an hour. Serve them with five cents' worth of butter and sugar, or syrup. They will cost about twenty-three cents, and are really delicious.