KITCHEN CRAFT.

New Zealand Herald, Volume LXIII, Issue 19376, 10 July 1926, Page 6 (Supplement)

KITCHEN CRAFT.

Dumplings are essentially a cold-wea-ther dish, and. if well made, they are nourishing and always filling. ■ Suet Dumplings iu Milk.—Chop up ilb. of suet, add 1 cup of breadcrumbs, 1 cup of flour, £ cup of sugar, 1 teaspoonful of spoonful of vanilla extract. Rub all well together, add 2 well-beaten eggs and 2 cups of milk and mix the whole into a smooth batter. Put 2 cups of milk into a saucepan and bring to tho boil for a quarter of an hour. Lift out the dumplings and place them in a deep hot dish. Pour over the milk in which they -were boiled and serve at once: Currant Dumplings.—Chop up 6oz. of suet very fine, mix it with 4. cups of sifted flour, add of cleaned currants, a pinch of salt and teaspoonful of lemon extractMix the whole into a stiff paste with cold water or milk; divide into eight or ten dumplings, tie in pudding-cloths and boil for lg hours. To boil without cloths, they should be dropped into boiling water, and should be moved about to prevent them from sticking to the bottom of the saucepan. Serve with slices of lemon and sifted sugar. Lemon Dumplings. —Mix 2 cups of breadcrumbs with -J[lb. of finely-chopped suet, 1 cup of brown sugar, a pinch of salt, and the grated rind of n lemon. Moisten with 2 well-beaten eggs and the strained juice of 1 lemon. Mix well and put the mixture into small buttered moulds, cover with buttered paper and steam for an hour. Then turn them out on a hot dish, sift sugar over them and serve with wine, or custard-sauce. To make wine-sauce, put into a saucepan 3 teaspoonfuls of water, 1 heaped tablespoonful of sugar, 2 teaspoonfuls of sherry and the yolks of 2 eggs; stand a pan in another vessel containing boiling water: whisk the sauce until it becomes frothy and thickens, then serve. Brandy may be used in place of sherry.