it into 7 or 8 dumplings; plunge them into
boiling water, and boil them for 20 minutes. Serve the instant they are
taken up, as they spoil directly, by falling and becoming heavy; and in
eating them do not touch them with a knife, but tear them apart with two
forks. They may be eaten with meat gravy, or cold butter and sugar, and
if not convenient to make the dough at home, a little from the baker's
answers as well, only it must be placed for a few minutes near the fire,
in a basin with a cloth over it, to let it rise again before it is made
into dumplings.

_Time_.--20 minutes. _Average cost_, 4d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

YEAST consists principally of a substance very similar in
composition, and in many of its sensible properties, to gluten;
and, when new or fresh, it is inflated and rendered frothy by a
large quantity of carbonic acid. When mixed with wort, this
substance acts upon the saccharine matter; the temperature
rises, carbonic acid is disengaged, and the result is _ale_,
which always contains a considerable proportion of alcohol, or
spirit. The quantity of yeast employed in brewing ale being
small, the saccharine matter is but imperfectly decomposed:
hence a considerable portion of it remains in the liquor, and
gives it that viscid quality and body for which it is
remarkable. The fermenting property of yeast is weakened by
boiling for ten minutes, and is entirely destroyed by continuing
the boiling. Alcohol poured upon it likewise renders it inert;
on which account its power lessens as the alcohol is formed
during fermentation.

YORKSHIRE PUDDING, to serve with hot Roast Beef.

1384. INGREDIENTS.--1-1/2 pint of milk, 6 _large_ tablespoonfuls of
flour, 3 eggs, 1 saltspoonful of salt.

[Illustration: YORKSHIRE PUDDING.]

_Mode_.--Put the flour into a basin with the salt, and stir gradually to
this enough milk to make it into a stiff batter. When this is perfectly
smooth, and all the lumps are well rubbed down, add the remainder of the
milk and the eggs, which should be well beaten. Beat the mixture for a
few minutes, and pour it into a shallow tin, which has been previously
well rubbed with beef dripping. Put the pudding into the oven, and bake
it for an hour; then, for another 1/2 hour, place it under the meat, to
catch a little of the gravy that flows from it. Cut the pudding into
small square pieces