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Dumplings, Norfolk

Warm half a pint of milk, cream half an ounce of German yeast with a tea-spoonful of castor sugar, and mix the milk very smoothly with it. Take one pound of flour and mix with it a pinch of salt; hollow out the centre, pour in the warm milk, etc., and knead it up to a light dough. Leave it to rise for an hour; knead again, and leave it for another hour, then divide it into five or six dumplings. Have ready a saucepan of fast-boiling water, drop in the dumplings, and boil for half an hour; then dish them, and serve at once. These are usually served with boiled beef. Probable cost, 8d.