When rolls are made in the morning instead of making loaves of bread of the dough that remains keep it cold until the middle of the forenoon. Then roll it out on the table to a thin sheet - as thin as the edge of a dinner plate. Cut it all in squares,about 21/2 inches,place a table-spoonful of fruit in the middle of each and lap the corners over the top. Pinch the edges together a little, set the dump- 1 lings in a greased pan and also brush over the tops with a little melted lard or butter. Let rise about 45 minutes, like rolls. Have a large pan of boiling water - a baking pan will do, drop the dumplings in and cook 20 minutes either on top of the stove or. in the oven. Serve with sauce, either No. 70; or, hard sauce or cream.