your
dumplings, but do not crowd them; cover with a close-fitting lid and put
a weight on top of it to keep in the steam, when done they will be as
large again as when first put in. Take up one at first to try whether it
is done by tearing open with two forks. If you have more than enough for
your family, bake a pan of biscuits out of the remaining dough. Serve
dumplings hot with prune sauce.

APPLE SLUMP

Pare, core and quarter apples, add a little water and sugar to taste,
stew until tender and cover with the following mixture: Sift one pint of
flour and one teaspoon of baking powder, add a pinch of salt and two
cups of milk, mix and turn out onto a lightly floured board. Roll to
one-half inch thickness and place over the stewed apples, cover and cook
for ten minutes without lifting the lid. Serve hot with cream and sugar
or soft custard.

BOILED APPLE DUMPLINGS

Beat well, without separating, two eggs, add a pinch of salt, two cups
of milk and one cup of flour. To a second cup of flour, add two
teaspoons of baking powder; add this to the batter and as much more
flour as is necessary to make a soft dough. Roll out quickly one-half
inch thick. Cut into squares, lay two or three quarters of pared apples
on each, sprinkle with sugar and pinch the dough around the apples. Have
a number of pudding cloths ready, wrung out of cold water, and sprinkle
well with flour. Put a dumpling in each, leave a little room for
swelling and tie tightly. Drop into a kettle of rapidly boiling water
and keep the water at a steady boil for an hour. Serve hot with hard
sauce.

Have a saucer in the bottom of kettle to prevent burning.

FARINA DUMPLINGS

Beat yolks of four eggs with three tablespoons of goose, turkey or
chicken fat, but if these are not convenient, clear beef drippings will
do. Put in enough farina to make a good Batter. Beat whites of eggs to
a stiff froth with pinch of salt, and stir in batter. Put on in large
boiler sufficient water to boil dumplings and add one tablespoon of
salt. When boiling drop in by tablespoons. Boil one hour. This quantity
makes twenty dumplings.

HUCKLEBERRY DUMPLINGS

Take a loaf of stale bread; cut off the crust and soak in cold water,
then squeeze dry. Beat three eggs light, yolks and whites together add
one quart berries and mix all together with a little brown sugar and a
pinch of salt. Boil steadily one hour, serve with hard sauce.

PLUM KNOEDEL (HUNGARIAN)

Boil sever