clean. To every pound of
fruit take half a pound of sugar; wet the damsons with water; and put
them into the sugar with the insides downward. Set them on the fire till
the sugar is melted; let them lie in the sugar till it has thoroughly
penetrated them, heating them once a day. When you take them out, dip
them in hot water, and lay them to dry.

_Damsons, to preserve without Sugar._

When the damsons are quite ripe, wipe them separately, and put them into
stone jars. Set them in an oven four or five times after the bread is
drawn. When the skins shrivel they are done enough; if they shrink much,
you must fill up the jar with more fruit, and cover them at last with
melted suet.

_Dripping, to clarify for Crust._

Boil beef dripping in water for a few minutes; let it stand till cold,
when it will come off in a cake. It makes good crust for the kitchen.

_Dumplings._

Take of stale bread, suet, and loaf-sugar, half a pound each; make the
whole so fine as to go through a sieve. Mix it with lemon-juice, and add
the rind of a lemon finely grated. Make it up into dumplings, and pour
over them sweet sauce without wine.

_Currant Dumplings._

A quarter of a pound of apple, a quarter of a pound of currants, three
eggs, some sugar, bitter almonds, lemon or orange peel, and a little
nutmeg. Boil an hour and a half.

_Drop Dumplings._

To a piece of fresh butter, of the size of an egg, take three spoonfuls
of flour, and three yolks of eggs; stir the butter and eggs well
together; add a little salt and nutmeg, and then put the flour to it.
Drop the batter with a small spoon into boiling water, and let it boil
four or five minutes; pour the water from the dumplings, and eat them
with a ragout, or as a dish by itself.

_Another way._

Break two eggs into half a pint of milk, and beat them up; mix with
flour, and put a little salt. Set on the fire a saucepan with water,
and, when it boils, drop the batter in with a large spoon, and boil them
quick for five minutes. Take them out carefully with a slice, lay them
on a sieve for a minute to dry, put them into a dish, cut a piece of
butter in thin slices, and stir among them. Send them up as hot as you
can.

_Kitchen hard Dumplings._

Mix flour and water with a little salt into a stiff paste. Put in a few
currants for change, and boil them for half an hour. It improves them
much to boil them with beef or pork.

_Yest Dumplings._

A table-spoonful of y