salt, pepper, and mace.


Bacon Dumplings.

Cut slices of cooked bacon, and pepper them; roll out crust as for apple
dumplings; slice some potatoes very thin, and put them in the crust with
the meat; close them up, and let them boil fast an hour; when done, take
them out carefully with a ladle.


Drop Dumplings.

These are good for almost any kind of soup, and may be made of a quart
of flour, two eggs, a spoonful of butter, some salt and pepper, wet with
milk and water; drop them in while it is boiling, and let them boil ten
or fifteen minutes.


Vermicelli.

Beat three fresh eggs very light, make them into a stiff paste, with
flour and water; knead it well, and roll it very thin, cut it in narrow
strips, give them a twist, and dry them quickly, on tin sheets or
dishes, in the sun or a moderate oven; soak them a few minutes in cold
water, and put them in chicken soup. They are very good and convenient.


Hash made of Fowls.