Apple Or Peach Dumplings

Pare and core fine juicy apples; then take light-bread dough, cut into round pieces half an inch thick, and fold around each apple until well covered; put them into a steamer, let them rise, then set the steamer over a pot of boiling water and steam. Eat with butter and sugar, or cream. Use peaches in the same way.

Baked Apple Dumplings

Cook apples almost entirely whole, coring or not, as you may prefer; melt butter and sugar in a baking-pan, and having inclosed them in good paste, bake; baste them constantly.

Steamed Dumpling

Pare and quarter ripe, tart apples; place them in a deep dish, adding a little water; make a crust as you would tea biscuit, of sour cream or rich buttermilk, if you have it, if not, any of the nice baking-powder receipts will do; roll about an inch thick; place over the apples, and steam one-half an hour. Serve with sauce made of one-third butter and two-thirds sugar, stirred to a cream. This dumpling may be made of any kind of fruit, fresh or canned.