made plain and Eafy . 
221 
¥0 makeyeaft dumplings . 
FIRST make a light dough as for bread, with Hour, water* 
fait and yeaft, cover with a cloth, and fet it before the fire for 
half an hour ; then have a faucepan of water on the fire, and 
when it boils take the dough, and make it into little round 
balls, as big as a large hen’s'egg ; then flat them with your 
hand, and put them into the boiling watera few .minutes boils 
them. Take great care they don’t fall to the bottom of the pot 
or faucepan, for then they will be heavy ; and be fure to keep 
the water boiling all the time. When they are enough, take 
them up (which they will be in ten minutes or lefs) lay them in 
your difh, and have melted butter in a cup. As good a way as 
any to fave trouble, is to fend to the baker’s for half a quartern 
of dough (which will make a great many) and then you have 
only the trouble of boiling it. 
To make Norfolk dumplings . 
MIX a good thick batter, as for pancakes; take half a pint 
of milk, two eggs, a little fait, and make it into a batter with 
flour. Have ready a clean faucepan of water boiling, into 
which drop this batter. Be fure the water boils faft, and two 
or three minutes will boil them; then throw them into a neve 
to drain the water away, then turn them into a difh and ftir 
a lump of frefh butter into them; eat them hot, and they are 
very good. 
To make hard dumplings . 
MIX flour and water, with a little fait, like a pafte, roll 
them in balls, as big as a turkey’s egg, roll them in a little flour, 
have the water boiling, throw them in the water, and half an 
hour will boil them. They are bed boiled with a good piece of 
beef. You may add, for change, a few currants. Have melted 
Witter in a cup. 
Another way to make hard dumplings . 
RUB into your flour firft a good piece of butter, then make 
it like a cruft for a pye; make them up, and boil them as 
above. 
To 
