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Dumplings.
cakes, take half a pint of milk, two eggs, a little salt,
and make it into a batter with dour. Have ready a
clean saucepan of water boiling, into which drop the bat-
ter. Be sure the water boils fast, and two or three mi-
nutes will boil them ; then throw them into a sieve to
drain the water away; then turn them into a dish, and
stir a lump of fresh butter into them; eat them hot,
and they are very good.
Hard Dumplings. Mix. flour and water with a little
salt, like paste, roil it in balls as big as a turkey’s egg,
roll them in a little flour, have the water boiling, throw
them in, and half an hour will boil them. They are best
boiled with a good piece of beef. You may add, for
change, a few currants. Have melted butter in a cup.
Apple Dumplings. Make a good puff-paste ; pare some
large apples, cut them in quarters, and take out the cores
very nicely ; take a piece of crust, and roll it round,
enough for one apple ; if they are big, they will not look
pretty, so roll the crust round each apple, and make them
round with a little flour in your hand. Have a pot of
water boiling, take a clean cloth, dip it in the water, and
shake flour over it; tie each dumpling by itself, and put
them in the water boiling, which keep boiling all the
time ; and if your crust is light and good, and the
apples not too large, half an hour will do them ; but if
the apples be large, they will take an hour’s boiling.
When they are enough, take them up, and lay them in a
dish ; throw fine sugar over them, and send them to table.
Have fresh butter melted in a cup, and fine beaten sugar
in a saucer.
llules to be obserced in making Puddings, fyc. In boiled
puddings, take great care the bag or cloth be very
clean, not soapy, but dipped in hot water, and well flour-
ed. If a bread pudding, tie it loose ; if a batter pud-
ding, tie it close ; and be sure the water boils when you
put it in; and you should move it in the pot now and
then, for fear it sticks. When you make a batter pud-
ding, first mix the flour well with a little milk, then put
