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Suffolk Dumplings

Mix some bread dough lightly with milk instead of water; let it rise before the fire for an hour. Have ready a saucepan of fast-boiling water. Divide the dough into balls the size of an orange, throw them into the water, and boil them quickly until done enough. When a fork stuck to the centre of them comes out quite clean they are cooked sufficiently. Serve at once. When eating the dumplings do not cut them with a knife, but tear them apart with a fork and spoon. Send butter and sugar, and lemon-juice, or treacle, to table with them. Time to boil, twenty minutes. Sufficient, allow one for each person.