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Dumpling Drops

Take one pound and a half of the best flour, make a hole in the middle, into which put a quarter of an ounce of fresh German yeast, with a quarter of a pint of warm water or milk, mix it into a thin batter, scatter a little flour lightly over the top, and leave it by the side of the fire to rise. When well risen make it into a dough, with a little more warm milk, to which add two well-beaten eggs and a little salt. Let it rise for an hour, form it into light balls, and drop them one by one into fast-boiling water. When done, drain them an instant, but send to table quickly with gravy, or sugar and butter, or with melted butter, sweetened and flavoured with lemon-juice. Time, twenty minutes to boil. Probable cost, about 8d.