To make Raspberry Dumplins.
MAKE a good cold paste, roll it a quarter of
an inch thick, and spread over it raspberry jam
to your own liking, roll it up, and boil it in a
cloth one hour at least, take it up, and cut it in
five slices, and lay one in the middle and the other
four round it, pour a little good melted butter
in the dish, and grate fine sugar round the edge
of the dish.—It is proper for a corner or side for
dinner.