Yeast or Suffolk Dumplings
Make a very light dough with yeast, as for bread, but with milk instead of water, and put salt. Let it rise an hour before the fire.
Twenty minutes before you are to serve, have ready a large stewpan of boiling water. Make the dough into balls, the size of a middling apple, throw them in, and boil twenty minutes. If you doubt when done enough, stick a clean fork into one, and if it come out clear, it is done.
The way to eat them is to tear them apart on the top with two forks, for they become heavy by their own steam. Eat immediately with meat, sugar, butter or salt.