_Ingredients._—1 lb. of flour, 6 oz. of suet, ½ lb. of currants, rather
more than ½ pint of water. _Mode._—Chop the suet finely, mix it with
the flour, and add the currants, which should be nicely washed, picked,
and dried; mix the whole to a limp paste with the water (if wanted very
nice, use milk); divide it into 7 or 8 dumplings; tie them in cloths,
and boil for 1¼ hour. They may be boiled without a cloth: they should
then be made into round balls, and dropped into boiling water, and
should be moved about at first, to prevent them from sticking to the
bottom of the saucepan. Serve with a cut lemon, cold butter, and sifted
sugar. _Time._—In a cloth, 1¼ hour; without, ¾ hour. _Average cost_,
9_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.