For baked dumplings make a light p)uff paste, enclose the apples in it, making as many as desired, pinch the edges so closely that no seam can be seen, and bake 20 minutes in a good oven. Eat with a rich pudding sauce, or with maple syrup. For boiled dumplings choj) ^ 1^- ^^ef suet very finely, add ^ lb. flour, a little salt and baking powder✪ Apple Dumplings, and mix with water enough to give it consistency; roll out twice on the pastry board, enclose the apples as for baked dumplings, put them in boiling water, and boil fast 1 hour. Drain, and serve with sweet sauce. OHEKRY DUMPLINGS. ^ cup sugar. 1 cup prepared flour, or use flour 2 cups stoned cherries. and baking powder same as for 2 heaping tablespoons lard. biscuits. 2 cups sweet milk. A little salt. After rubbing the lard into the salted flour, add the milk, then roll out ^ inch thick. Cut into squares, and into the middle of each one put 2 spoonfuls of the stoned cherries. Add sugar, and then bring the edges together and pinch closely. Bake until done on a floured baking=pan, with the joined edges at the bottom. Eat while hot. HUCKLEBERRY DUMPLINGS.— Use 1 tablespoon lard, 4 cups flour, 1 cup milk, 8 teaspoons baking powder✪ Huckleberry Dumplings. Sift the baking pow- der into the flour, work in the lard, and add the milk; when rolled out, cut rather larger than biscuit; after putting in the berries close the edges tightly, and boil (or steam) 20 minutes. JAM DUMPLINGS — Roll out a puff paste, and spread jam (raspberry or any other)✪ Jam Dumplings on it; make into dumplings -and boil till done — about 1 hour usually. Serve with a sauce made of | butter to I sugar, beaten to a cream. STEAMED DUMPLINGS— Pare and quarter nice tart apples, place them in a deep dish, adding a little water; make a crust as you would for tea biscuit, with sour cream, or rich buttermilk, if you have it; if not, use a good baking-powder recipe✪ Steamed Dumplings; roll out about 1 DUMPLINGS 337 inch thick, place it over the apples, and steam ^ hour. Serve with a sauce made of ^ butter to | sugar, beaten to a cream. Fruit Dumplings of any kind can be made in this way, using any kind of fruit, either fresh or canned instead of the apples. PANDOWDY — Pare, core, and slice thin, sour, juicy apples; butter a deep dish and put in a layer of apples, sweeten with brown sugar and flavor with lemon peel; strew over it a layer of bread crumbs, and bits of butter; repeat alternately till the dish is full, finishing with a layer of bread crumbs. Bake till the apples are soft. A little cider improves it. To be eaten with sweetened cream✪ Pandowdy. DOUGHNUTS AND FRITTERS.

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For baked dumplings make a light p)uff paste, enclose the apples in it, making as many as desired, pinch the edges so closely that no seam can be seen, and bake 20 minutes in a good oven. Eat with a rich pudding sauce, or with maple syrup. For boiled dumplings choj) ^ 1^- ^^ef suet very finely, add ^ lb. flour, a little salt and baking powder, and mix with water enough to give it consistency; roll out twice on the pastry board, enclose the apples as for baked dumplings, put them in boiling water, and boil fast 1 hour. Drain, and serve with sweet sauce. OHEKRY DUMPLINGS. ^ cup sugar. 1 cup prepared flour, or use flour 2 cups stoned cherries. and baking powder same as for 2 heaping tablespoons lard. biscuits. 2 cups sweet milk. A little salt. After rubbing the lard into the salted flour, add the milk, then roll out ^ inch thick. Cut into squares, and into the middle of each one put 2 spoonfuls of the stoned cherries. Add sugar, and then bring the edges together and pinch closely. Bake until done on a floured baking=pan, with the joined edges at the bottom. Eat while hot. HUCKLEBERRY DUMPLINGS.— Use 1 tablespoon lard, 4 cups flour, 1 cup milk, 8 teaspoons baking powder. Sift the baking pow- der into the flour, work in the lard, and add the milk; when rolled out, cut rather larger than biscuit; after putting in the berries close the edges tightly, and boil (or steam) 20 minutes. JAM DUMPLINGS — Roll out a puff paste, and spread jam (raspberry or any other) on it; make into dumplings -and boil till done — about 1 hour usually. Serve with a sauce made of | butter to I sugar, beaten to a cream. STEAMED DUMPLINGS— Pare and quarter nice tart apples, place them in a deep dish, adding a little water; make a crust as you would for tea biscuit, with sour cream, or rich buttermilk, if you have it; if not, use a good baking-powder recipe; roll out about 1 DUMPLINGS 337 inch thick, place it over the apples, and steam ^ hour. Serve with a sauce made of ^ butter to | sugar, beaten to a cream. Fruit Dumplings of any kind can be made in this way, using any kind of fruit, either fresh or canned instead of the apples. PANDOWDY — Pare, core, and slice thin, sour, juicy apples; butter a deep dish and put in a layer of apples, sweeten with brown sugar and flavor with lemon peel; strew over it a layer of bread crumbs, and bits of butter; repeat alternately till the dish is full, finishing with a layer of bread crumbs. Bake till the apples are soft. A little cider improves it. To be eaten with sweetened cream. DOUGHNUTS AND FRITTERS.

The household cook book