Page:Art of Cookery 1774 edition.djvu/259

Rh FIRST make a light dough as for bread, with flour, water. salt and yeast, cover with a cloth, and set it before the fire for half an hour then have a sauce-pan of water on the fire, and when it boils take the dough, and make it into little round balls, as big as a large hen’s egg; then flat them with your hand, and put them into the boiling water; a few minutes boils them. Take great care they don't fall to the bottom of the pot or sauce-pan, for then they will be heavy; and be sure to keep the water boiling all the time. When they are enough, take them up (which they will be in ten minutes or less) lay them in your dish, and have melted butter in a cup. As good a way as any to save trouble, is to send to the baker's for half a quartern of dough (which will make a great many) and then you have only the trouble of boiling it.

MIX a good thick batter, as for pancakes; take half a pint of milk, two eggs, a little salt, and make it into a batter with flour. Have ready a clean sauce-pan of water boiling, into which drop this batter. Be sure the water boils fast, and two or three minutes will boil them; then throw them into a sieve to drain the water away, then turn them into a dish and stir a lump of fresh butter into them; eat them hot, and they, are very good.

MIX flour and water, with a little salt, like a paste, roll them in balls, as big as a turkey's egg, roll them in a little flour, have the water boiling, throw them in the water, and half an hour will boil them. They are best boiled with a good piece of beef. You may add, for change, a few currants. Have melted butter in a cup.

RUB into your flour first a good piece of butter, then make it like a crust for a pye; make them up, and boil them as above.