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Fruit Dumplings

Roll out sufficient suet-crust to make eight dumplings, cut it into rounds four inches in diameter, fill each one separately with different kinds of fruits, put on the top of each a little mixture made with a tablespoonful of sifted breadcrumbs mixed with an egg, sweetened with sugar and flavored with grated lemon peel; roll up to form balls, tie each one separately in a cloth, and boil for forty-five minutes. When done, turn it out, pour over a wine sauce, and serve.