Pare, core and quarter apples, add a little water and sugar to taste, stew until tender and cover with the following mixture:  Sift one pint of flour and one teaspoon of baking powder, add a pinch of salt and two cups of milk, mix and turn out onto a lightly floured board.  Roll to one-half inch thickness and place over the stewed apples, cover and cook for ten minutes without lifting the lid.  Serve hot with cream and sugar or soft custard.

BOILED APPLE DUMPLINGS

Beat well, without separating, two eggs, add a pinch of salt, two cups of milk and one cup of flour.  To a second cup of flour, add two teaspoons of baking powder; add this to the batter and as much more flour as is necessary to make a soft dough.  Roll out quickly one-half inch thick.  Cut into squares, lay two or three quarters of pared apples on each, sprinkle with sugar and pinch the dough around the apples.  Have a number of pudding cloths ready, wrung out of cold water, and sprinkle well with flour.  Put a dumpling in each, leave a little room for swelling and tie tightly.  Drop into a kettle of rapidly boiling water and keep the water at a steady boil for an hour.  Serve hot with hard sauce.

Have a saucer in the bottom of kettle to prevent burning.

FARINA DUMPLINGS

Beat yolks of four eggs with three tablespoons of goose, turkey or chicken fat, but if these are not convenient, clear beef drippings will do.  Put in enough farina to make a good Batter.  Beat whites of eggs to a stiff froth with pinch of salt, and stir in batter.  Put on in large boiler sufficient water to boil dumplings and add one tablespoon of salt.  When boiling drop in by tablespoons.  Boil one hour.  This quantity makes twenty dumplings.

HUCKLEBERRY DUMPLINGS

Take a loaf of stale bread; cut off the crust and soak in cold water, then squeeze dry.  Beat three eggs light, yolks and whites together add one quart berries and mix all together with a little brown sugar and a pinch of salt.  Boil steadily one hour, serve with hard sauce.

PLUM KNOEDEL (HUNGARIAN)

Boil several potatoes, mash, mix with one egg yolk, a little salt and enough flour to make a dough soft enough to hold the impress of the finger.  Roll out and cut into four-cornered pieces; in each square place a German plum which has had the pits removed and a mixture of sugar and cinnamon; put in place of the pit.  Roll each square into a round dumpling; put these into a pan with boiling; salted water and let them cook covered for six or eight minutes.  When done, serve with some bread crumbs browned in butter or schmalz and spread over the knoedel.

PEAR DUMPLING (BIRNE KLOESSE)