Belle’s Dumplings.
1 quart prepared flour.
2½ tablespoonfuls lard and butter mixed.
2 cups of milk, or enough to make a soft dough.
Roll out a quarter of an inch thick, cut into oblong pieces, rounded at the corners; put a great spoonful damson, cherry, or other tart preserve in the middle and roll into a dumpling. Bake three-quarters of an hour, brush over with beaten egg while hot, set back in the oven three minutes to glaze.
Eat hot with brandy or wine sauce.