Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/16

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1 teacupful ﬂour

2 tablespoonfuls chopped suet

Cold water

pepper and salt to taste

$1⁄2$ teaspoon Edmonds' Baking Powder

1 dessertspoonful chopped parsley

Mix all the dry ingredients, rubbing suet into the ﬂour, and make all into stiff paste with cold water. Cut and roll into balls, covering the outsides with ﬂour, which prevents breaking. When ready, drop them into the stew, which must be boiling slowly, and cook for half-hour longer.

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3 ozs. ﬂour

$1⁄2$ teaspoon Edmonds' Baking Powder

3 apples

3 ozs. suet

3 ozs. breadcrumbs

$1⁄4$ teaspoon salt

3 dessertspoonfuls sugar

Prepare the apples, make a paste of ﬂour, suet, breadcrumbs, add baking powder, salt, and water to mix. Place a piece of paste round each apple, put dessertspoonful sugar in each, then cover the top. Put dumplings loose into pan of boiling water, when they come to surface give them $1⁄2$ hour.

Roll out a nice suet crust as for rolly poly, scatter over some chopped figs, dates, apple or lemon juice, finely chopped candied peel, breadcrumbs, golden syrup, ground ginger, and nutmeg, little pieces of butter here and there, roll up secure ends, tie in cloth, and boil about 2 hours; put pudding into boiling water.