Directions for Cookery, in its Various Branches

and add a salt-spoon of salt. Mince very fine one pound of beef suet, and rub it into the flour. Make it into a stiff dough with a little cold water. Then roll it out an inch thick or rather more. Cut it into dumplings with the edge of a tumbler. Put them into a pot of boiling water, and let them boil an hour and a half. Send them to table hot, to eat with boiled loin of mutton, or with molasses after the meat is removed. INDIAN DUMPLINGS. Take a pint of milk, and four eggs well beaten. Stir them together, and add a salt-spoon of salt. Then mix in as much sifted Indian meal as will make a stiff dough. Flour your hands; divide the dough into equal portions, and make it into balls about the size of a goose egg. Flatten each with the rolling-pin, tie them in cloths, and put them into a pot of boiling water. They will boil in a short time. Take care not to let them go to pieces by keeping them too long in the pot. Serve them up hot, and eat them with corned pork, or with bacon. Or you may eat them with molasses and butter after the meat is removed. If to be eaten without meat, you may mix in the dough a quarter of a pound of finely chopped suet. LIVER DUMPLINGS. Take a calf's liver, and chop it very fine. Mix with it half a pound of beef suet chopped line also; half a pound of flour; two minced onions; a handful of bread-crumbs; a table-spoonful of chopped parsley and sweet marjoram mixed; a few blades of mace and a few cloves powdered; and a little pepper and salt. Mix all well together. Wet the mixture with six eggs well beaten, and make it up into dumplings, with your hands well floured. Have ready a large pot of boiling water. Drop the dumplings into it with a ladle, and let them boil an hour. Have ready bread-crumbs browned in butter to poor over them before