269. Quince Dumplings

Pare and core your quinces, put them in a sauce-pan with very little water, and as soon as they begin to get tender take them out. Make a paste of six ounces of butter to a pound of flour, cover the fruit, tie them in dumpling cloths and boil them.

270. Peach Dumplings

Choose large free-stone peaches; peel them, make a paste of six ounces of butter to one pound of flour; cover each peach with this paste, and boil them in cloths or nets till the fruit is tender. They are very nice. Serve with sugar and cream.

271. Apple Dumplings

Make a paste of six ounces of butter to a pound of flour. Pare your apples, take out the cores, and cover them with the paste; tie them in cloths and boil them till the apples are tender. Serve with sugar and cream, or molasses and butter.