Norfolk Or Hard Dumpling

Take 1 lb. flour and mix it with cold water by degrees till it is a stiff dough, putting in a pinch of salt. Knead it well for at least five minutes, then cut it into pieces about the size of an orange. It should be stiff enough to shrink up when cut, as dough does when it is risen. Work each piece round in the hollow of the hand till it forms a smooth ball, cutting off the small knob it is worked up with. Put the dumplings into plenty of boiling water, and boil for twenty minutes. Serve with well-dredged and brown dripping, or with butter or treacle.

Light Or Suffolk Dumplings

Take a portion of bread dough which is ready for baking; cut it into pieces the size of an orange; knead or work them up into smooth round balls and boil from twenty to thirty minutes; or they may be made by adding a teaspoonful of baking powder and a pinch of salt to 1 lb. of flour worked into balls and boiled as above. The gravy to be served with them is made of the dripping from a well-basted and dredged joint, to which more flour is added, boiling it till well browned; it must be served very hot.