le, salted, and returned to the press.

SUFFOLK DUMPLINS. Make a very light dough with yeast, as for bread; add
a little salt, and use milk instead of water. Let it rise an hour
before the fire. Round the dough into balls, the size of a middling
apple; throw them into boiling water, and let them boil twenty minutes.
To ascertain when they are done enough, stick a clean fork into one; and
if it come out clear, they are ready to take up. Do not cut, but tear
them apart on the top with two forks, for they become heavy by their own
steam. They should be eaten immediately, with gravy or cold butter, or
with meat.

SUGARS. These being an article of considerable expense in all families,
the purchase demands particular attention. The cheapest does not go so
far as the more refined, and there is a difference even in the degree of
sweetness. Of white sugar that should be preferred which is close,
heavy, and shining. The best sort of brown sugar has a bright gravelly
appearance, and it is often to be bought pure as imported. East India
sugars are finer for the price, but not so strong, consequently unfit
for wines and sweetmeats, but do well for common purposes, if good of
their kind. To prepare white sugar pounded, rolling it with a bottle and
sifting it, wastes less than pounding it in a mortar.

SUGAR CAKES. Make into a paste a pound of flour, twelve ounces of fine
sugar sifted, the yolks of two eggs, a little nutmeg, and orange-flower
water. Roll it out thin, cut out the cakes with a tin or glass, sift
sugar over them, and bake them in a quick oven.

SUGAR PASTE. To a pound of flour put two ounces of loaf sugar rolled and
sifted, and rub in half a pound of butter. Mix it up with one egg well
beaten, and cold water sufficient to make it into a paste. Mould it with
the hand till it is quite smooth, and roll it out for use.

SUGAR VINEGAR. To every gallon of water, add two pounds of the coarsest
sugar; then boil and skim it thoroughly, and add one quart of cold water
for every gallon of hot. When cool, put in a toast spread with yeast.
Stir it nine days, then barrel it off, and set it in the sun, with a
piece of slate on the bung hole. Make the vinegar in March, and it will
be ready in six months. When sufficiently sour it may be bottled, or may
be used from the cask with a wooden spigot and faucet.

SUN FLOWER. The valuable properties of the sun flower are too much
neglected, and might be rendered of general advan