Mix as for a paste, some flour with small beer or water, and a little salt; roll them in balls rather larger than an egg; when the water boils put them in: half an hour will boil them; currants may be added; they are good boiled with beef. They are eaten either with cold or melted butter.
Mince finely half a pound of suet, mix it with the same proportion of grated bread, and a table-spoonful of flour, a quarter of a pound of currants, some sugar, a little grated lemon-peel, nutmeg, and three well-beaten eggs; roll the mixture into round balls, tie them in bits of linen, and boil them for half an hour. Serve with melted butter and sugar poured over them.
With a pint of milk, two eggs, a little salt, and some flour, make a batter; drop this in small quantities into a pot of boiling water; they will be boiled in three minutes; throw them into a sieve or cullender to drain.
Make a paste with flour, milk, salt and yeast; let it stand sometime in a warm place to ferment; then cut the paste into pieces of what size you please, and boil them a good while; let them cool; then cut each into two, and soak them in milk sugar, and lemon-peel, about an hour, and drain and flour them fit for frying; or, you may dip them in oil or melted butter to broil, basting with the same as they were dipped in.