English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

the water boil before you put them in; half an hour will boil them; you must have for sauce a little white wine and butter; grate some sugar round the dish, and serve them up. 170. _To make_ HERB DUMPLINGS. Take a penny loaf, cut off the out crust, and the rest in slices, put to it as much hot milk as will just wet it, take the yolks and whites of six eggs, beat them with two spoonfuls of powder sugar, half a nutmeg, and a little salt, so put it to your bread; take half a pound of currans well cleaned, put them to your eggs, then take a handful of the mildest herbs you can get, gather them so equal that the taste of one be not above the other, wash and chop them very small, put as many of them in as will make a deep green, (don't put any parsley among them, nor any other strong herb) so mix them all together, and boil them in a cloth, make them about the bigness of middling apples; about half an hour will boil them; put them into your dish, and have a little candid orange, white wine, butter and sugar for sauce, so serve them up. 171. _To make_ MARROW TARTS. To a quart of cream put the yolks of twelve eggs, half a pound of sugar, some beaten mace and cinnamon, a little salt and some sack, set it on the fire with half a pound of biskets, as much marrow, a little orange-peel and lemon-peel; stir it on the fire till it becomes thick, and when it is cold put it into a dish with puff-paste, then bake it gently in a slow oven. 172. _To make_ PLAIN FRUIT DUMPLINGS. Take as much flour as you would have dumplings in quantity, put it to a spoonful of sugar, a little salt, a little nutmeg, a spoonful of light yeast, and half a pound of currans well washed and cleaned, so knead them the stiffness you do a common dumpling, you must have white wine,