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Classic
Cook Books
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page 98
Light Bread Dumplings.
Take as much lightened dough as will make a loaf of bread, work into it half a
pound of stemmed raisins, tie it up in a cloth, and boil it an hour and a half.
Rice Dumplings.
Wash and pick a pint of rice, boil it in water till it is soft; have some apples
pared and cored whole, fill the holes with sugar, cover them over with the rice,
and tie each one separately in a cloth; boil them till the apples are done.
Indian Suet Dumplings.
Chop beef suet fine, and to a pint of Indian meal, take a table-spoonful of the
suet and a little salt; pour on boiling water enough to make a stiff dough, work
it well, make into round cakes, and boil in clear water. These are good when
vegetables are scarce, to eat with meat, or as a dessert with sugar or molasses.
Corn Dumplings.
When you boil corned beef, new bacon, or pork, you can make dumplings, by taking
some grease out of the pot, with some of the water, and pouring it hot on a
quart of Indian meal, mix and work it well, (it will not require salt,) make it
into little round cakes; (they should be stiff, or they will boil to pieces;)
take out the meat when it is done, and boil the dumplings in the same water for
half an hour. They may be eaten with molasses, and make a good common dessert.
Pan Cakes.
Take five eggs to a quart of milk, make a thin batter with flour, have a little
hot lard in the frying-pan, and
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