Fruit Dumpling Recipe

Make a nice suet crust, as directed for SUET DUMPLINGS

on page 53, roll it out about quarter of an inch thick, spread it with

ten cents' worth of ripe fruit, quarter of a pound of sugar, (cost three

cents,) and a teaspoonful of mixed spice; roll it up, tie it in a cloth

wet with scalding water, and well floured next the dumpling, and boil it

in a large kettle half full of boiling water for two hours, taking care

that the pot does not stop boiling, or remain uncovered, or the dumpling

will be heavy.



When it is done take it from the pot, unroll it from the cloth, and

serve it with a few cents' worth of molasses; it will cost about twenty

cents.

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