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Dumplings, Plain

Take one pound of light dough, made as for bread, and roll it into small round balls, as large as an egg. Drop them into a saucepan of fast-boiling water, first flattening them with the hand. Care should be taken to keep the water boiling, and to serve quickly when done, or they will be heavy. If the dough be mixed with milk, instead of water, the dumplings will be more delicate. They may be sent to table as an accompaniment to meat, or eaten with a sweet sauce. Time, twenty minutes to boil. Probable cost, 2d. per pound. Sufficient for twelve dumplings.