132 FBUIT8 AND HOW TO USE THEM. 



berries, and lastly the well beaten whites. Fry at once in 

 hot fat. 



Fruit Dumplings, No. 1. — Into one pint of flour sift 

 one heaping teaspoonf ul of baking-powder, and rub into it 

 one rounded tablespoonful of shortening, either beef snet, 

 drippings or butter, making it as fine a,b pins' heads. Into 

 it siir with a spoon a scant teacupful of water or enough, 

 according to the flour, to make a thin batter; if too thick 

 it will be heavy. Have ready in a shallow saucepan or 

 earthen dish one pint of stewed fruit of any kind, either 

 apples, berries, cherries, peaches or plums, into which 

 drop the batter, spoonful by spoonful. The fruit may be 

 fresh or canned, but must not be too juicy, and must be 

 boiling rapidly. When the batter is dropped into it, it will 

 run together into one mass. Cover at once and closely, and 

 let it boil, without raising the cover or lifting it from its place 

 for twenty minutes. If perfectly prepared the crust will be 

 light and spongy. Dish immediately into dessert plates and 

 serve, as delay may cause the dumpling to fall. It must not 

 be mixed till it is cooked. If there is superfluous juice, use 

 it in making a liquid sauce for the dumpling. Where milk 

 is used in place of water in its preparation, no shortening is 

 needed. 



Fruit Turn-overs.— (H. Annette Poole.) For the crust 

 take one cupful of milk, one egg, one hpjf-cupful of sugar, 

 shortening the size of a small walnut, one scant teaspoon- 

 ful of soda and two of cream of tartar, add flour and roll 

 out about an eighth of an inch thick. Cut out as large as a 

 saucer, put a spoonful of fruit on one half, turn the other 

 over it, leaving a rim around the edge which is to be wet 

 and turned over. Be very careful tD press the edges to- 

 gether to prevent the escape of the fruit. Crimp the edges 

 ■wiyi the fingers, place carefully in fat so hot that a bit of 

 the dough rises immediately in it, and tarn them, carefully 

 as soon as they rise to prevent them from burstiflg open. 

 Brown them evenly, turning as necessary, and be sure tJiat 

 the crust is done before lifting them out. They may be 

 tried with a small-tined fork which should come out clean. 

 The fruit should be very thick that the juice may not run 



