Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour; sifted |
| 4 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 1 tablespoon | Sugar |
| 3 tablespoons | Shortening |
| 1 cup | Milk |
| 1 cup | Fruit |
Mix and sift flour, baking powder, salt and sugar: cut in shortening. Add milk, stirring quickly to make a stiff dough. Stir in 1 cup fruit such as seeded grapes or berries and drop from tablespoon into rapidly boiling salted water; cover and cook 12 minutes. Drain and serve, with any desired sauce.
Maple Dumplings: Use fruit Dumpling recipe above, omitting fruit; cook in syrup made of 2 cups maple syrup and 1 cup water. Serve Dumplings with syrup as sauce.
Quince Dumplings: Use fruit Dumpling recipe above omitting fruit. Fill muffin pans half full of quince sauce or preserves and drop dumplings mixture on top. Bake in hot oven, 425° for 15 to 20 minutes or steam in steamer for 15 minutes. Serve with lemon sauce.
Lemon Sauce is in another post. TD Recipe by: America's Cookbook-1945 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Aug 14, 1997