The image contains the following text:
Puddings and Dumplings.
pour in your stuff, tie it close, and boil it half an hour.
Het the water boil fast; when it is done, turn it into
your dish; pour melted butter over, with a little sack,
and throw fine sugar all over it.
To make a Prune Pudding. Take a quart of milk, heal
six eggs, half the whites, in half a pint of the milk,
and four spoonfuls of flour, a little salt, and two spoon-
fuls of beaten ginger; then by degrees mix in all tht
milk, and a pound of prunes, tie it in a cloth, boil it ar
hour, melt butter and pour over it. Damsons eat well
done this way in the room of prunes.
To make an Apple Pudding. Make a good puff-paste,
roll it out half an inch thick, pare your apples, and core
them, enough to fill the crust, close it up, tie it in a cloth,
and boil it: if a small pudding, two hours ; if a large one,
three or four hours. When it is done, turn it into your
dish, cut a piece of the crust out of the top, butter and
sugar it to your palate; lay on the crust, and send it to
table hot. A pear pudding, make the same way. And
thus you may make a damson pudding, or any sort of
plums, apricots, cherries, or mulberries, and are very-
fine.
Yeast Dumplings. First make a light dough as for
bread, with flour, water, salt, and yeast, cover with a
cloth, and set it before the fire for half an hour ; then
have a saucepan of water on the fire, and when it boils,
take the dough and make it into round balls, as big as a
large hen’s egg; then flat them with your hand, and
put them in the boiling water ; a few minutes boils them.
Take great care they do not fall to the bottom of the pot
or saucepan, for then they will be heavy ; and be sure to
keep the water boiling all the time. When they are
enough, take them up, (which will be in ten minutes or
less,) lay them in your dish, and have melted butter in a
cup. As good a way as any to save trouble, is to send to
the baker’s for half a quartern of dough, (which will make
a great many,) and then you have only to boil it.
Norfolk Dumplings. Mix a thick batter as for pan-
