1030. Apple Dumplings

Pare a few good sized baking apples, and roll out some paste, divide it into as many pieces as you have apples, cut two rounds from each, and put an apple under each piece, and put the other over, join the edges, tie them in cloths, and boil them.

1031. Baked Apple Dumplings

Make them as directed above, but instead of tying them in cloths place them in a buttered dish, and bake them.

1032. Currant Jelly Dumplings

Roll out rather thin some good rich paste, spread some currant jelly over it, roll it up, put it in a cloth, tie it at each end, boil it an hour, and then serve.

1033. Damson Dumplings

Line a basin with a good hot paste crust, rolled rather thin, fill it with damsons, cover it and boil it in a cloth for an hour; when done pour melted butter over it, grate sugar round the edge of the dish, and serve.

1034. Dumplings - Hard

Make a paste of flour, small beer, or water, and a little salt, roll them into small balls, and put them in the pot when the water boils; in half an hour they will be done. They are very good boiled with beef. Serve either with cold or melted butter.

1035. Dumplings - Norfolk

Make a batter with flour, a pint of milk, two eggs, and a little salt, drop it in small portions in a pot of boiling water, boil them three minutes, and then put them into a sieve or cullender to drain.

1036. Dumpling Paste

Make a paste with flour, milk, salt, and yeast; let it Stand in a warm place to ferment; cut into sizes according to taste; boil about twenty minutes; let them cool; cut each in two; soak them in milk, sugar, and lemon peel an hour; drain and flour them for frying, or dip them in oil or melted butter to broil. Baste with the same they were dipped in.

In the centre of a paste made of oatmeal and water put a haddock's liver, well seasoned with pepper and salt. Boil it in a cloth.

1038. Suet Dumplings

Make the paste the same as for suet pudding, wet your cloth, dust flour over it, put in the paste the size intended, tie up, and boil an hour.

1039. Raspberry Dumplings

Roll out some good puff-paste, spread raspberry jam oyer it, roll it up, and boil it a little more than an hour; cut it into slices, pour melted butter into the dish, and serve.

1040. Yeast Dumplings

Take some yeast and make a very light dough, the same as for bread, using milk however instead of water, add salt, put it by the fire covered in a pan for half an hour or more to rise, after this is done roll up the dough into small balls and boil them for ten minutes, then take them out and serve directly with wine sauce over them. To know when they are done stick a fork into one, and if it comes out clean they will do.

A good method of eating them is by dividing them from the top with two forks, as they get heavy by their own steam, and eat them directly with meat, or sugar and butter, or salt.