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Lemon Dumplings

These dumplings may be made in two ways; by using a soft, sweet biscuit dough, cutting out as for large biscuits, placing in the centre of each a teaspoonful of lemon marmalade, and tying in large squares of cotton or linen, and dropping in boiling water for forty-five minutes (these may be baked, instead), or by the following recipe: Mix thoroughly a half-pound of bread, grated, one-fourth pound each of sugar and suet, the grated rind of two and juice of one lemon; one grated, tart apple or cup of tart pineapple, and two tablespoons of flour rubbed smooth in two wellbeaten eggs. Tie in squares of cloth and boil three-fourths of an hour, putting plate underneath to prevent sticking. Serve with the following sauce: