To a basin, beat them well, and add the milk. Beat it all up well
together, and strain it through a tammis, or fine hair sieve. Prepare
some bread and butter cut thin, place a layer of it in a pie dish, and
then a layer of currants, and so on till the dish is nearly full. Pour
the custard over it, and bake it half an hour. NORFOLK DUMPLINS. Make a
thick batter with half a pint of milk and flour, two eggs, and a little
salt. Take a spoonful of the batter, and drop it gently into boiling
water; and if the water boil fast, they will be ready in a few minutes.
Take them out with a wooden spoon, and put them into a dish with a piece
of butter. These are often called drop dumplins, or spoon dumplins.
NORFOLK PUNCH. To make a relishing liquor that will keep many years, and
improve by age, put the peels of thirty lemons and thirty oranges into
twenty quarts of French brandy. The fruit must be pared so thin and
carefully, that not the least of the white is left. Let it infuse twelve
hours. Prepare thirty quarts of cold water that has been boiled, put to
it fifteen pounds of double-refined sugar, and when well incorporated,
pour it upon the brandy and peels, adding the juice of the oranges and
of twenty-four lemons. Mix them well, strain the liquor th
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