Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Belle’s Dumplings.

• 1 quart prepared flour.
• 2½ tablespoonfuls lard and butter mixed.
• 2 cups of milk, or enough to make a soft dough.

Roll out a quarter of an inch thick, cut into oblong pieces, rounded at the corners; put a great spoonful damson, cherry, or other tart preserve in the middle and roll into a dumpling. Bake three-quarters of an hour, brush over with beaten egg while hot, set back in the oven three minutes to glaze.

Eat hot with brandy or wine sauce.

Or,

You may make a roll-pudding of it by rolling out the paste into an oblong sheet, spreading thickly with the preserves, folding it up as one would a travelling-shawl to be put into a strap, pinching the ends together that the juice may not escape, and boiling in a floured cloth fitted to the shape of the “roley-poley.” Boil an hour and a half.