Pare and chop 6 apples very fine, mix them with 6 oz. bread-crumbs, 6 oz. powdered sugar, 6 oz. currants, 6 eggs, 6 oz. of suet, a little salt, nutmeg, and lemon peel, also a glass of brandy. Boil in a bason one hour and a half.
Yeast or Light Dumplings.
Put 1½ table-spoonful of good yeast into as much lukewarm water as will mix a quartern of fine flour into dough; add a little salt, knead it lightly, cover with a cloth, and let it stand in rather a warm place, not exposed to a current of air, two hours. Make it into 12 dumplings, let them stand half an hour, put them into a large vessel of boiling water, keep the lid on, and they will be done in fifteen or twenty minutes. Serve melted butter.
Hard Dumplings.
Sprinkle a little salt into the flour and mix it up rather stiff with water, make it into dumplings, and boil them with beef or pork. They may be made in cakes as broad as a small plate, about an inch thick; place a skimmer in the pot, lay the cake on it, boil it half an hour; score it deeply, and slip slices of butter in, sprinkle a little salt over, and serve it quite hot. A very little lard may be rubbed into the flour.
Pancakes.
The batter requires long beating, but the great art consists in frying them. The lard, butter, or dripping must be fresh and hot, as for fish. Beat 2 eggs and stir them, with a little salt, into 3 table-spoonsful of flour, or allow an egg to each spoonful of flour, add pounded cinnamon, and, by degrees, a pint of new milk, and beat it to a smooth batter. Make a small round frying-pan quite hot, put a piece of butter or lard into it, and, when melted, pour it out and wipe the pan; put a piece more in, and when it has melted and begins to froth, pour in a ladle or tea-cupful of the batter, toss the pan round, run a knife round the edges, and turn the pancake when the top is of a light brown; brown the other side; roll it up, and serve very hot. Currant jelly, or marmalade, may be spread thinly on the pancake before it is rolled up. Cream and more eggs will make it richer; also brandy or lemon juice.
Whole Rice Pancakes.
Boil ½ lb. rice in water till quite tender, strain, and let it cool; then break it very fine, and add ½ lb. clarified butter, ½ pint of scalded cream, or new milk, a little salt, nutmeg, and 5 eggs, well beaten. Mix well, and fry them. Garnish with slices of lemon, or Seville orange.
Ground Rice Pancakes.