Belle’s Dumplings.
- 1 quart prepared flour.
- 2½ tablespoonfuls of mixed lard and butter.
- 2 cups of milk, or enough for soft dough.
Roll out a quarter of an inch thick, cut into oblong pieces, rounded at the corners. Put a great spoonful of damson, cherry, or other tart preserve, in the middle, and roll into a dumpling. Bake about forty minutes, brush over with beaten egg, while hot, and shut up in the oven three minutes to glaze. Eat hot with brandy sauce. (For receipt for sauce see Wednesday, 2d Week in January.)
