Chop one tablespoonful of butter and one of cottolene into a quart of flour, which has been sifted twice with one heaping teaspoonful of Cleveland's Baking Powder, and a saltspoonful of salt. Wet with two cupfuls of milk, or enough to make a soft dough, and roll into a sheet a quarter of an inch thick. Pare well-flavored, firm tart apples ; extract the cores, filling the holes left with a mixture of sugar, butter, and cinnamon to taste. Cut the crust into squares that will easily enfold the apples ; put an apple in the centre of each and fold together, pinching the edges where they join. Tie up in small cloths, leaving a little room for swelling, and boil one hour.

PEACH DUMPLINGS are made in the same way. The stones are left in the peaches if the fruit be large and ripe. They then give a delicious flavor to the flesh of the peach. If small peaches are used, pare, quarter, and take out the stones, putting two or three peaches in each dumpling.