One quart of prepared flour; two heaping tablespoonfuIs of cottolene; two cupfuls of fresh milk ; a little salt; two cupfuls of stoned cherries; one-half cupful of sugar. Rub the cottolene into the salted flour; wet up with the milk; roll into a sheet a quarter of an inch thick, and cut into squares about four inches across. Put two great spoonfuls of cherries in the centre of each; sugar them; turn up the edges of the paste and pinch them together. Lay the joined edges downward, upon a floured baking-pan, and bake half an hour, or until browned. Eat hot with a good sauce.

BAKED BLACKBERRY DUMPLINGS are made in the same way.