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Indian Dumplings

Skin a quarter of a pound of beef suet, chop fine and dredge well with flour; add one saltspoonful of salt and a pint and a half of cornmeal, and mix all together well; add sufficient milk to form a stiff dough, knead well and divide into equal portions. On a well floured paste-board, form into balls not larger than an orange, beat them with a rolling-pin to make them light, and then tie them loosely in small cloths dipped into boiling water, wrung dry and well floured. Plunge the dumplings into boiling water and keep boiling incessantly for two hours; then take them out and dip for an instant into cold water before untying the cloths. Serve hot with boiled meat.