HARD DUMPLINGS. Make a paste of flour and water, with a little salt, and roll it into balls. Dust them with flour, and boil them nearly an hour. They are best boiled with a good piece of meat, and for variety, a few currants may be added. HARES. If hung up in a dry cool place, they will keep a great time; and when imagined to be past eating, they are often in the highest perfection. They are never good if eaten when fresh killed. A hare will keep longer and eat better, if not opened for four or five days, or according to the state of the weather. If paunched when it comes from the field, it should be wiped quite dry, the heart and liver taken out, and the liver scalded to keep for stuffing. Repeat this wiping every day, rub a mixture of pepper and ginger on the inside, and put a large piece of charcoal into it. If the spice be applied early, it will prevent that musty taste which long keeping in the damp occasions, and which also affects the stuffing. If an old hare is to be roasted, it should be kept as long as possible, and well soaked. This may be judged of, in the following manner. If the claws are blunt and rugged, the ears dry and tough, and the haunch thick, it is old. But if the claws are smooth and sharp, the ears easily tear, and the cleft in the lip is not much spread, it is young. If fresh and newly killed, the body will be stiff, and the flesh pale. To know a real leveret, it is necessary to look for a knob or small bone near the foot on its fore leg: if there be none, it is a hare. HARE PIE. Cut up the hare, and season it; bake it with eggs and forcemeat, in a dish or raised crust. When cold take off the lid, and cover the meat with Savoury Jelly: see the article. HARE SAUCE. This usually consists of currant jelly warmed up; or it may be made of half a pint of port, and a quarter of a pound of sugar, simmered together over a clear fire for about five minutes. It may also be made of half a pint of vinegar, and a quarter of a pound of sugar, reduced to a syrup. HARE SOUP. Take an old hare unfit for other purposes, cut it into pieces, and put it into a jar; add a pound and a half of lean beef, two or three shank bones of mutton well cleaned, a slice of lean bacon or ham, an onion, and a bunch of sweet herbs. Pour on two quarts of boiling water, cover the jar close with bladder and paper, and set it in a kettle of water. Simmer till the hare is stewed to pieces, strain off the liquor, boil it up once, with a chopped anchovy, and add a spoonful of soy, a little cayenne, and salt. A few fine forcemeat balls, fried of a good brown, should be served in the tureen.