hickly with diced peaches and
then place in a small bowl

Six tablespoons of flour,
Four tablespoons of sugar,
Two tablespoons of shortening,
One teaspoon of cinnamon.

Rub between the tips of the fingers until crumbly and then spread on
the top of the peaches and bake in a moderate oven for thirty minutes.

PEACH DUMPLINGS

Place in a mixing bowl

Two cups of flour,
One teaspoon of salt,
One teaspoon baking powder,
One tablespoon sugar.

Sift to mix and then rub in one-half cup of shortening; then mix to a
dough with one-fourth cup of ice-cold water. Set on ice for one hour,
then roll out one-eighth inch thick and cut into four-inch squares.
Fill with pared and stoned peaches, placing two tablespoons of brown
sugar and one-half teaspoon of nutmeg in each dumpling. Brush the
edges with water and then fold the pastry together. Place on a
well-greased baking sheet and add one-half cup of water to the pan and
bake in a moderate oven for thirty minutes.

APPLE CAKE

Place in a bowl

Two cups of flour,

and then add

One-half teaspoon of salt,
Three teaspoons of baking powder,
One and one-half teaspoons of nutmeg.

Sift twice to blend and then rub in five tablespoons of shortening.
Break an egg into a cup and then fill cup to the two-thirds mark with
milk, beat to blend the egg and milk and then mix into the dough. Roll
out one-half inch thick and then line an oblong baking sheet. Pare and
cut the apples into quarters and then into thin slices. Place one cup
of sugar and one-half cup of water in a saucepan and add the apples,
a few at a time, and cook for a few minutes. Lift and lay on the
prepared dough. Place in a moderate oven to bake for thirty-five
minutes. After the cake is in the oven for eighteen minutes baste
frequently with syrup in which the apples were cooked. Ten minutes
before removing from the oven sprinkle thickly with brown sugar and
cinnamon.

DUMPLINGS FOR STEW

Place in a mixing bowl

One and one-half cups of flour,

and then add

One teaspoon of salt,
Two teaspoons of baking powder,
One-half teaspoon of pepper,
One teaspoon of grated onion.

Add two-thirds cup of water and mix to a dough. Drop by the spoonful
into the stew and cover closely and boil for twelve minutes. If you
open the lid of the saucepan while the dumplings are cooking they will
be heavy.

CHERRY DUMPLINGS

Wash individual pudding cloths in warm water and then