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Currant Dumpling

Make a light suet crust (see CRUST, SUET). Before moistening it mix half a pound of dried currants with every pound of flour. Add milk to make a light batter, and boil either in one large dumpling tied in a floured cloth, or in half a dozen without cloths. In the latter case the dumplings should be dropped into boiling water, and be looked after at first to see that they do not stick to the pan. Serve with lemon-juice and sugar. Time to boil, one hour and a half with a cloth; half an hour without. The dumplings will rise to the top when done enough. Probable cost, 10d., for half a dozen small dumplings.