LEMON DUMPLINGS. (LIGHT AND GOOD.)
Mix, with ten ounces of fine bread-crumbs, half a pound of beef suet, chopped extremely small, one large tablespoonful of flour, the grated rinds of two small lemons, or of a very large one, four ounces of pounded sugar, three large or four small eggs beaten and strained, and last of all, the juice of the lemons, or part of it, also strained. Divide these into four equal portions, tie them in well-floured cloths, and boil them an hour. The dumplings will be extremely light and delicate: if wished very sweet, more sugar must be added to them. The syrup of preserved ginger would be both a wholesome and appropriate sauce for them.
SUFFOLK, OR HARD DUMPLINGS.
Mix a little salt with some flour, and make it into a smooth and rather lithe paste, with cold water or skimmed milk; form it into dumplings, and throw them into boiling water: in half an hour they will be ready to serve. A better kind of dumpling is made by adding sufficient milk to the flour to form a thick batter, and then tying the dumplings in small well-floured cloths. In Suffolk farmhouses, they are served with the dripping-pan gravy of roast meat, and they are sometimes made very small indeed, and boiled with stewed shin of beef.
NORFOLK DUMPLINGS.
Take a pound of dough from a baking of very light white bread, and divide it into six equal parts; mould these into dumplings, drop them into a pan of fast boiling water, and boil them quickly from twelve to fifteen minutes. Send them to table the instant they are dished, with wine sauce or raspberry vinegar. In some counties they are eaten with melted butter, well sweetened, and mixed with a little vinegar. They must never be cut, but should be torn apart with a couple of forks.
SWEET BOILED PATTIES. (GOOD.)
Mix into a very smooth paste, three ounces of finely-minced suet with eight of flour, and a light pinch of salt; divide it into fourteen balls of equal size, roll them out quite thin and round, moisten the edges, put a little preserve into each, close the patties very securely to prevent its escape, throw them into a pan of boiling water, and in from ten to twelve minutes lift them out, and serve them instantly. Butter-crust may be used for them instead of suet but it will not be so light.
Flour, 8 oz.; suet, 3 oz.; little salt; divided into fourteen portions: boiled 10 to 12 minutes.