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Hard Dumplings

Mix with half a pound of flour, a small quantity of salt, and make into a paste with cold water, keeping it rather firm. Cut the paste into small portions, make into balls and plunge these into a saucepan of boiling water, and boil for twenty minutes, being careful not to lift the lid of the saucepan until the dumplings are done. Take them out of the saucepan, pull them apart in the center, and serve with preserves, butter, sugar or gravy.