Rapsberry Dumplings

Roll out a piece crisp tart paste, lay upon it plenty of raspberry jam, fold it together and cut it into pieces, form them into dumplings, boil them three quarters of an hour; serve them up with a sauce over them made with butter, sugar, and white wine. Let it be of a good thickness.

Apple Dumplings

Pare large baking apples, core them with a scoop, fill the cavities with quince marmalade, roll out (a quarter of an inch thick) the same kind of paste as for an apple pudding, mould over each apple a piece of paste, and boil them separately in a cloth, or wash then with whites of eggs with a paste brush, and bake them. Serve them up with grated nutmeg, sifted sugar, and fresh butter, in different saucers.