Currant Dumpling

One lb. flour, 5 oz. beef suet, 7 oz. currants, 1 glass of water.

Mince the suet finely, mix with the flour and currants, which of course have been washed, picked and dried; mix with the above proportion of water or milk, divide into dumplings about the size of an orange; tie in cloths, plunge into boiling water, and boil from 1 to 1 1/4 hours. Serve with butter and white sugar.

Lemon Dumplings

Ten oz. fine breadcrumbs, 1 large tablespoonful flour, 1/2 lb. finely chopped beef suet, the grated rinds of 2 small lemons, 4 oz. powdered sugar, 3 large eggs beaten and strained, and last of all the juice of the 2 lemons also strained.

Mix the ingredients well, divide into four dumplings, tie them in well-floured cloths, and let them boil an hour.

Oxford Dumplings

Two oz. grated bread, 4 oz. currants, 4 oz. suet chopped fine, 1 large spoonful flour, 1 oz. pounded sugar, 3 eggs, grated lemon peel and a little spice.