A GOOD DESSERT.
Take half a pound of loaf sugar; rub on it the rind of a lemon; add half a pint of boiling water; let it stand till quite cold; beat the whites of three eggs very light, and one yolk. Mix all together with a little lemon juice. Put this in a pitcher and set it in a pan of boiling water, stirring it till it is thick: when quite cold, put it in cups. If you find it difficult to thicken, add two teaspoonsful of rice flour, with the boiling water.
APPLE DUMPLINGS.
Boil some potatoes; mash them with salt and a small piece of butter; add flour, enough to make a paste; pare and core your apples; have small dumpling-cloths, on each of which place a tablespoonful of dough, and roll it out; then tie up an apple in each one; scald and flour your cloth. They should be put in when the water boils, and will take from half to three quarters of an hour to boil, if the apples are good.
PEACH DUMPLINGS.
Make a paste of one pound of flour, and a quarter of suet; cut the suet up fine: put in water enough to make a paste; pare your peaches, and put each one in a cloth; tie up and boil: have a small cloth for each dumpling.
FRUIT DUMPLINGS.
Pour some boiling water on flour; beat it very light; roll it on a cloth; put in your fruit; tie it up, and boil.
INDIAN MEAL FRITTERS.
Make a batter of a pint of milk, some Indian meal, and two eggs; have ready some hot lard, and fry them.