If for dumplings to eat with boiled mutton, the dough must be rolled out thick, and cut out of the size you want them, with a tin, or with the edge of a cup or tumbler.
DRIPPING PASTE.—
To a pound of fresh beef-dripping, that has been nicely clarified, allow two pounds and a quarter of flour. Put the flour into a large pan, and mix the dripping with it, rubbing it into the flour with your hands till it is thoroughly incorporated. Then make it into a stiff dough with a little cold water, and roll it out twice. This may be used for common meat pies.
LARD PASTE.—
Lard for paste should never be used without an equal quantity of butter. Take half a pound of nice lard, and half a pound of fresh butter; rub them together into two pounds and a quarter of flour, and mix it with a little cold water to a stiff dough. Roll it out twice. Use it for common pies. Lard should always be kept in tin.
POTATO PASTE.—
To a pint and a half of flour, allow fourteen large potatoes. Boil the potatoes till they are thoroughly done throughout. Then peel, and mash them very fine. Rub them through a cullender.
Having sifted the flour into a pan, add the potatoes gradually; rubbing them well into the flour with your hands. Mix in sufficient cold water to make a stiff dough. Roll it out evenly, and you may use it for apple dumplings, boiled apple pudding, beef-steak pudding, &c.
Potato paste must be sent to table quite hot; as soon as it cools it becomes tough and heavy. It is unfit for baking; and even when boiled is less light than suet paste.