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you have dried peaches, soak them; sprinkle them with dry flour, and put them in, or put in raisins, previously rubbed with wheat flour-beat it well; have your pot boiling, scald the bag, flour it, and put in the pudding,--it will boil in two
a custard of five eggs, to a quart of milk, and sugar and nutmeg to taste; pour this over, and bake half an hour. Little Puddings in Pans. Beat four eggs very light; make a batter of two tea-cups of flour, three of milk, and one of cream; pour in the eggs, and beat all well together; put in a spoonful of melted butter;
towel, and boil it an hour, eat it with butter, sugar and cream, or sauce. Large Dumplings. Take green fruit of any kind--peaches, apples, cherries, blackberries, or huckleberries, make crust as for pies, roll it out, put in the fruit, and pin it in a cloth, boil it two hours. Peach and Apple Dumplings. Make crust as for plain pies, cut it in as many pieces as you want dumplings, pare and core the apples,