The National home cook book

stick. Lap the crust over the fruit, fastening the edges securely. Prick with fork to expel the air, and squeeze in the hand until they assume a round form the size of a large teacup. When they are all made this way, drop into a kettle of boiling Salt water, containing one gallon, and on bottom of kettle place an old plate to prevent burning. Boil briskly for three-fourths hour. Keep closely covered. Serve hot with cream, and sugar flavored with lemon or nutmeg. Pieplant, raspberries, strawberries and other fruit make deficious dumplings. APPLE DUMPLINGS (Baked)—one egg well beaten, one pint water, one tablespoon shortening, one heaping teaspoon boon. Fill deep dish or tin half full of sliced apples, read over them one cup sugar, spread dough evenly over the apples and bake slowly. Serve plain or with whipped cream; or, when done, turn out of baking dish, leaving the bread over top. CHERRY DUMPLINGS—One cup sweet milk, two teapoons baking powder, pinch of salt, flour enough to make a stir and boil 10 minutes or until done. ‘ es it heavy. Let this stand for a few minutes, then take handful at a time and squeeze out into another ves- ~ °>LE DUMPLINGS (Boiled)—Make a biscuit dough by thicker. Place apples on one-half of crust, and dredge over @ little flour, wetting the edges of the crust to make it * king powder; stir batter stiff enough to spread with © ples side up and beat up the whites of two eggs and’ This makes sufficient dressing for a large turkey, but chopped fine, four onions chopped fine, two eggs, salt and . A; very stiff batter. Have one quart of cherries boiling; drop Re: nto the boiling fruit the batter, one spoonful at a time, COV= — > cus DUMPLINGS—Butter and. Fill with berries - ries or stewed fruit of any kind (berries need no cooking), — ‘make batter—a little salt, three tablespoons sour milk (not — buttermilk) for each cup (soda according to how sour the nilk is), sift in enough flour to make stiff batter; drop on © each cup of berries and steam 20 minutes; eat with millk ae ‘Sugar or butter and sugar. fo DROP DUMPLINGS—-One pint flour, two ‘teaspoons baking powder, one-eighth teaspoon salt; sift these together. Beat one egg and add to flour, then add just enough water — ‘to make a very stiff dough. Cut off with large spoon e - drop into broth; cook for 15 minutes. These are al-- = ways li , FRIED DUMPLINGS—Take what are left from the drop ‘dumplings, cut in slices, dip in beaten egg, then cornmeal, | -and fry; delicious for breakfast. ‘4 oF FRUIT DUMPLINGS—A cheap dessert: One cup flour, | ~ one teaspoon baking powder; pinch salt, water enough tou make stiff dough. Put in greased pan, Set in steamer, put — on any fruit desired (sliced apples are best), set steamer inkettle of boiling water, boil 10 or 15 minutes. While boil- — - ing, take 1% cups water, two-thirds cup sugar, butter size ee : _ of walnut, juice one lemon (or any desired flavor); put on stove to poil; when it comes to boiling point, thicken with ‘ two teaspoons cornstarch wet with a little water. When dumplings are done pour dressing over, serve at once; makes enough for six or seven persons. If made in an egg poacher, as “they are better, as it makes them into molds. i LIVER DUMPLINGS—Grind 10 cents’ worth of liver, soak _two slices bread, press out dry; use two eggs, mince a little a onion, a little parsley and a little celery; mix all we 1; use ~ -enouch flour to make stiff dough, drop a’ teaspoon at a ‘time in meat broth. Serve with. plenty of broth. - -- MEAT DUMPLINGS—Chop cold boiled meat and ‘season! “well with salt and pepper. Stir up some biscuit dough. Put ‘a spoonful of dough in a cup, have a cup for each person, then put two or three spoonfuls of meat in the cup and then’ another spoonful of dough, then steam. Serve with gravy. 7 : ‘PEACH DUMPLINGS—Cut out, saucer size, ted-biscuit