Directions for Cookery, in its Various Branches

they go to table. HAM DUMPLINGS. Chop some cold ham, the fat and lean in equal proportions. Season it with pepper and minced sage. Make a crust, allowing half a pound of chopped suet; or half a pound of butter to a pound of flour. Roll it out thick, and divide it into equal portions. Put some minced ham into each, and close up the crust. Have ready a pot of boiling water, and put in the dumplings. Boil them about three quarters of an hour. LIGHT DUMPLINGS. Mix together as much grated bread, butter and beaten egg (seasoned with powdered cinnamon) as will make a stiff paste. Stir it well. Make the mixture into round dumplings, with your hands well floured. Tie up each in a separate cloth, and boil them a short time,--about fifteen minutes. Eat them with wine sauce, or with molasses and butter. PLAIN FRITTERS. Beat seven eggs very light, and stir them gradually into a quart of milk; add, by degrees, three quarters of a pound, or a pint and a half of sifted flour. Beat the whole very hard. Have ready in a frying-pan over the fire, a large quantity of lard. When the lard has come to a hard boil, begin to put in the fritters; allowing for each about a jill of batter, or half a large tea-cup full. They do not require turning, and will be done in a few minutes. Fry as many at a time as the pan will hold. Send them to table hot, and eat them with powdered cinnamon, sugar, and white wine. Let fresh hot ones be sent in as they are wanted; they chill and become heavy immediately. Begin to fry the fritters as soon as the batter is mixed, as it will fall by setting. Near a pound and a half of lard will be required for the above quantity of fritters. APPLE FRITTERS. Pave, core, and parboil (in a very little water) some large juicy pippins. When half done, take them out, drain them, and mince them very fine. Make a batter according