Pennyroyal Dumpiins

Grate the crumb of a penny loaf, take three quarters of a pound of beef suet, the same of currants, four eggs, a little brandy, a little thyme and pennyroyal, and a handful of pars-ley shred. Mix all well, roll them up with flour, and put them into cloths. Three quarters of an hour will boil them.

Yeast Dumpiins

With flour, water, yeast, and salt, make a light dough as for bread, cover it with a cloth, and set it before the fire, for half an hour. Then have a saucepan 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 flatten them with the hand, put them into the boiling water, and a few minutes will do them. Take care that they do not fall to the bottom of the pot or saucepan, for they will then be heavy, and be sure to keep the water boiling all the time. When enough take them up, and lay them in the dish, with melted butter in a boat. To save trouble, dough may be had at the baker's, which will do equally as well.

Norfolk Dumpiins

Take half a pint of milk, two eggs, a little salt, and make them into a good thick batter with flour. Have ready a clean saucepan of water boiling, and drop the batter into it, and two or three minutes will boil them; but be particularly careful that the water boils fast when the batter is put in. Then throw them into a sieve to drain, turn them in a dish, and stir a lump of fresh butter into them. They will be very good if eaten hot.

Hard Dumplins

Make some flour and water, with a little salt, into a sort of paste. Roll them in balls as big as a turkey's egg. Roll them in a little flour, throw them into boiling water, and half an hour will boil them. They are best boiled with a good piece of beef. Add, for change, a few currants. Serve them up with melted butter in a boat.

Batter Pudding

Take a quart of milk, beat up the yolks of six eggs, and the whites of three, and mix them with a quarter of a pint of milk. Take six spoonsful of flour, a tea-spoonful of salt, and one of beaten ginger. Mix them all together, boil them an hour and a quarter, and pour melted butter over the pudding. If approved, put in half a pound of prunes or currants, and two or three more eggs.

Or, take a quart of milk, mix six spoonsful of flour with a little of the milk first, a tea-spoonful of salt, two of beaten ginger, and two of the tincture of saffron. Then mix all together, and boil it an hour.

Baiter Pudding Without Eggs

Mix six spoonsful of flour with a little milk, a tea spoonful of salt, two tea-spoonsful of beaten ginger, and two of the tincture of saffon. Mix it with near a quart of milk, and boil it an hour. Fruit may be added.

A Grateful Pudding

To a pound of flour add a pound of white bread grated. Take eight eggs, but only half the whites. Beat them up, and mix with them a pint of new milk. Then stir in the bread and flour, a pound of raisins stoned, a pound of currants, half a pound of sugar, and a little beaten ginger. Mix all well together, and either bake or boil it. It will take three quarters of an hour baking. Cream instead of milk, will be a great improvement.