it to
the baker's.

No. 51. YEAST DUMPLINGS.

Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch of
salt, one pint of milk or water. Put the flour into a pan, with your
fist hollow out a hole in the centre of the flour, place the yeast and
salt at the bottom, then add the milk (which should be lukewarm), and
with your clean hand gradually mix the whole well together, and work the
dough perfectly smooth and elastic. The pan containing the dough must
then be covered over with a cloth, and in the winter must be placed on a
stool in a corner near the fire, that it may rise, or increase in size
to nearly double its original quantity. When the dough has risen in a
satisfactory manner, which will take about an hour, dip your hand in
some flour and work it, or rather knead it together, without allowing it
to stick to your hands; divide it into about twelve equal parts; roll
these with flour into balls, and as you turn them out of hand, drop them
gently into a pot on the fire, half full of _boiling_ water; allow the
water to boil up once as you drop each dumpling in separately, before
you attempt to put in another, in order to prevent the dumplings from
sticking together, as this accident would produce a very unsatisfactory
result, and spoil your dinner. Yeast dumplings must not boil too fast,
as then they might boil out of the pot. They will require about
half-an-hour's boiling to cook them; they must be eaten immediately,
with a little butter or dripping, and salt or sugar.

No. 52. NORFOLK DUMPLINGS.

Ingredients, two pounds of flour, a pint of milk, a good pinch of salt.
Let all these ingredients be well mixed in a pan, and after dividing the
paste into twelve equal parts, roll these into balls, drop each of them
into a pot half full of _boiling_ water on the fire, and allow the
dumplings to continue boiling rather fast for half-an-hour, at the end
of which time they will be done. They should then be eaten while hot,
with a little butter or dripping, and either sugar, treacle, or salt.
Norfolk dumplings are most excellent things to eke out an insufficient
supply of baked meat for the dinner of a large family of children.

No. 53. STEWED EELS.

First skin, gut, and trim away the fins from the eels, and then cut them
into pieces three inches long; put these into a saucepan, add a bit of
butter, a spoonful of flour, some chopped parsley, pepper and salt, a
little mushroom ketchup, and enough wat