al potatoes, mash, mix with one egg yolk, a little salt and
enough flour to make a dough soft enough to hold the impress of the
finger. Roll out and cut into four-cornered pieces; in each square place
a German plum which has had the pits removed and a mixture of sugar and
cinnamon; put in place of the pit. Roll each square into a round
dumpling; put these into a pan with boiling; salted water and let them
cook covered for six or eight minutes. When done, serve with some bread
crumbs browned in butter or schmalz and spread over the knoedel.

PEAR DUMPLING (BIRNE KLOESSE)

Take half a loaf of white bread or as much stale white bread, soak the
white part and grate the crust, add one cup of suet chopped very fine,
one cup of flour, one egg, salt and spices to taste, and one-half
teaspoon of baking-powder. Make this into a dumpling, put it on a tiny
plate in a large kettle. Lay prunes and pears around, about a pound of
each, one cup of brown sugar, two pieces of stick cinnamon, dash of
claret and cold water to almost cover; then cover kettle tightly and
boil four hours. Serve hot.

Prunes and dried apples may be used as well.

PEACH DUMPLINGS

Make a dough of a quart of flour and a pint of milk, or water, a
tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar;
add a piece of compressed yeast, which has previously been dissolved in
water. Let the dough raise for three hours. In the meantime make a
compote of peaches by stewing them with sugar and spices, such as
cinnamon and cloves. Stew enough to answer for both sauce and filling.
When raised, flour the baking-board and roll out the dough half an inch
thick. Cut cakes out of it with a tumbler, brush the edges with white of
egg, put a teaspoon of peach compote in the centre of a cake and cover
it with another layer of cake and press the edges firmly together. Steam
over boiling water and serve with peach sauce. A delicious dessert may
also be made by letting the dough rise another half hour after being
rolled out, and before cutting.

Compote of huckleberries may be used with these dumplings instead of
peaches, if so desired.

CHERRY ROLEY-POLEY

Make a rich baking-powder biscuit dough, and roll it out until it is
about two-thirds of an inch thick. Pit and stew enough cherries to make
a thick layer of fruit and add sugar to taste. Spread them over the
dough thickly and roll it up, taking care to keep the cherries from
falling out. Wrap a clo