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And then he exclaimed, "Don't yo' believe these words? Ah, 'tis nowt unless yo' believe; you might be eating th' dumplins and smackin' your lips on th' apples, but if you doan't believe, yo'll say it's a dream. Wake up, and believe naa, and you'll foind your maath is full of good things."
So's Rhoda my darkie lass. They've taken on a bit. And then they took to religion for comfort. Old Gammon goes on eatin' of the dumplins. Hey! what a queer old ancient he is. He seems to me to belong to a time afore ever money was. That Mr. Robert's off...never been down there since he left, 'cause my darkie lass thought herself too good for him. So she is! too good for anybody.
Keep it in a dry cool place. Suet prepared in this way, will keep a twelvemonth. When used, scrape it fine, and it will make a good crust, either with or without butter. SUET DUMPLINS. Take a pound of suet, or the outward fat of loins or necks of mutton, and shred it very fine. Mix it well with a pound and a quarter of flour, two eggs, a sufficient quantity of milk to make it, and a little salt.
SUET DUMPLINS WITH CURRANTS. Take a pint of milk, four eggs, a pound of suet shred fine, and a pound of currants well cleaned, two tea-spoonfuls of salt, and three of beaten ginger; first take half the milk and mix it like a thick batter, then put in the eggs, the salt, and ginger, then the rest of the milk by degrees, with the suet and currants, and flour enough to make it like a light paste.
If the dumplins are small, three quarters of an hour will boil them; if large, the time must be proportioned to their size. They will boil equally well in cloths, which is often preferred for keeping the outside drier. SUET PUDDING. Shred a pound of suet; mix with it a pound and a quarter of flour, two eggs beaten separately, some salt, and as little milk as will make it.
So's Rhoda my darkie lass. They've taken on a bit. And then they took to religion for comfort. Old Gammon goes on eatin' of the dumplins. Hey! what a queer old ancient he is. He seems to me to belong to a time afore ever money was. That Mr. Robert's off...never been down there since he left, 'cause my darkie lass thought herself too good for him. So she is! too good for anybody.
Eaten with cold butter they are much better than with any kind of sauce, except meat dripping directly from the pan. The addition of a few currants will make good currant dumplins. YELLOW BLAMANGE. Pour a pint of boiling water to an ounce of isinglass, and add the peel of one lemon.
Prepare some bread and butter cut thin, place a layer of it in a pie dish, and then a layer of currants, and so on till the dish is nearly full. Pour the custard over it, and bake it half an hour. NORFOLK DUMPLINS. Make a thick batter with half a pint of milk and flour, two eggs, and a little salt.
When it has been worked up, and risen a sufficient time before the fire, mould it into good sized dumplins, put them into boiling water, and let them boil twenty minutes. The dough may be made up with milk and water if preferred. These dumplins are very nice when done in a potatoe steamer, and require about thirty-five minutes, if of a good size.
"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."
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