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Yule Dumplings

Cut two small loaves of bread, made with milk, into slices, and pour over them a sufficient quantity of cold milk to render them soft; having gently pressed the bread, then add to it the following: Two ounces of the small and one ounce of the large raisins, picked and washed, some blanched and finely-bruised or grated bitter almonds, grated lemon-peel, mace, and sugar, a piece of rubbed butter, and two or three eggs. All these ingredients are to be well mixed together with two or three spoonfuls of flour, and formed into a consistent mass of dough, which is to be divided by a spoon into dumplings of the proper size; these are to be plunged into boiling water, and when thoroughly done taken out with a skimming-spoon, and served up with cream sauce poured over them. These dumplings furnish a beautiful supper dish.