Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

lay the dumplings, joined sides down, in a floured baking-pan. Bake and eat hot with a hard sauce. Raspberry dumplings Make a dough of a quart of flour sifted with a half teaspoonful of salt and two teaspoonfuls of baking-powder, two tablespoonfuls of butter chopped into bits, and a pint of milk. Roll this dough out and cut into pieces about five inches square. In the middle of each of these squares put a heaping tablespoonful of black raspberries, sprinkle liberally with sugar, and turn over upon them the four corners of the dough square, pinching them together in the middle. Put in the oven and bake for half an hour. Apple dumplings Sift an even quart of flour twice with one and a half teaspoonfuls of baking-powder, and half a teaspoonful of salt. Chop into this a tablespoonful of cottolene or other fat and one of butter. Mix into a soft dough with two cupfuls of milk; roll out into a sheet a scant half-inch thick, and cut into squares about five inches each way. Lay in the center of each a large tart apple, pared and cored. Fill the space left by coring with sugar, fold the corners together, enveloping the apple, tie up in cheese-cloth squares, dipped into hot water, and well floured on the inside. Have ready a pot of boiling water. Drop in the dumplings and cook fast one hour. Dip each for one second in cold water to loosen the cloth, turn out upon a hot dish and eat with hard sauce. Peach dumplings Make as you would apple dumplings, substituting for the cored apple a stoned peach, the cavity filled with sugar, then the halves neatly fitted together. They are very good. Suet dumplings Rub a cupful of white suet free from strings, and powder it fine. Rub and chop it into two cupfuls of fine crumbs. Sift a teaspoonful of baking-powder three times with four tablespoonfuls of flour, and work into the crumbs and suet. Add a teaspoonful of salt. Beat three eggs very light and stir into a cupful and a