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Half-Hour Dumplings

Take half a pound of beef suet, free from skin, and shred it finely. Mix with it half a pound of finely-grated bread-crumbs, and add two ounces of moist sugar, four ounces of currants, cleaned and picked, the rind of half a lemon, finely-minced, a quarter of a nutmeg, grated, a pinch of a salt, a tea-spoonful of baking-powder, and a table-spoonful of flour. Mix thoroughly, work to a light paste with two well-beaten eggs, and a little water, if necessary. Divide the mixture into small balls, tie each ball in a small floured cloth, and boil for half an hour. Turn them out, and send sweetened sauce to table with the dumplings. Sufficient for five or six persons. Probable cost, 10d.