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Updated: May 15, 2025
Stew till the vegetables are quite tender, and work them with a spoon through a coarse cloth or sieve. To the vegetable pulp and liquor, add a quart of fresh water, salt and pepper, and boil all together. Have ready some suet dumplins the size of a walnut, and put them into a tureen, before the soup is poured over. The suet must be quite fresh, and not shred too fine.
"I do know, Mas' Gammon. And ought to: for don't I pour out to ye? It's five you take, and please, your cup, if you'll hand it over." "Four's my number, marm," Master Gammon reiterated resolutely. He sat like a rock. "If they was dumplins," moaned Mrs. Sumfit, "not four, no, nor five, 'd do till enough you'd had, and here we might stick to our chairs, but you'd go on and on; you know you would."
Drop the batter into boiling water, or boil the dumplins in a cloth.
Stir it over a gentle fire till it be as thick as rich cream, and afterwards till it becomes cold. Then serve it in glasses, with long pieces of dry toast. SACK DUMPLINS. Grate the crumb of two penny rolls, add three quarters of a pound of suet cut small, three quarters of a pound of currants washed clean, a grated nutmeg, a little sugar, the yolks of eight eggs, and two wine glasses of sack.
The principal art or requisite in making yeast cakes, consists in drying them quickly and thoroughly, and in preventing them from coming in contact with the least particle of moisture till they are used. YEAST DUMPLINS. Make a very light dough as for bread, only in a smaller quantity.
Make the paste into dumplins of a moderate size, tie them in cloths, and boil them two hours. Melted butter for sauce, with white wine and sugar. SACK MEAD. To every gallon of water put four pounds of honey, and boil it three quarters of an hour, taking care to skim it. To every gallon add an ounce of hops; then boil it half an hour, and let it stand till the next day.
The steamer must not be opened till they are taken up, or it will make the dumplins heavy. Dough from the baker's will answer the purpose very well, if it cannot conveniently be made at home. The dough made for rolls is the most delicate for dumplins. If not eaten as soon as they are taken up, either out of the water or the steamer, they are apt to fall and become heavy.
Pike, who had unbent from her reserve over her second cup of tea to a most remarkable degree, "it were hard enough to ask Doctor Tom in to pot-luck with my chicken dumplins, that he carries on over, a-knowing about what you and Cindy could shake up in the kitchen, but with Miss Elinory's cooking added I'm a-going to turn him away hungry next time." "Oh, please don't!" exclaimed Miss Wingate.
Take a spoonful of the batter, and drop it gently into boiling water; and if the water boil fast, they will be ready in a few minutes. Take them out with a wooden spoon, and put them into a dish with a piece of butter. These are often called drop dumplins, or spoon dumplins.
After this it is put into the vat, and set in a press to discharge the remaining whey. The curd is then taken out, broken again as finely as possible, 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.
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