Take half a loaf of white bread or as much stale white bread, soak the white part and grate the crust, add one cup of suet chopped very fine, one cup of flour, one egg, salt and spices to taste, and one-half teaspoon of baking-powder.  Make this into a dumpling, put it on a tiny plate in a large kettle.  Lay prunes and pears around, about a pound of each, one cup of brown sugar, two pieces of stick cinnamon, dash of claret and cold water to almost cover; then cover kettle tightly and boil four hours.  Serve hot.

Prunes and dried apples may be used as well.

PEACH DUMPLINGS

Make a dough of a quart of flour and a pint of milk, or water, a tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar; add a piece of compressed yeast, which has previously been dissolved in water.  Let the dough raise for three hours.  In the meantime make a compote of peaches by stewing them with sugar and spices, such as cinnamon and cloves.  Stew enough to answer for both sauce and filling.  When raised, flour the baking-board and roll out the dough half an inch thick.  Cut cakes out of it with a tumbler, brush the edges with white of egg, put a teaspoon of peach compote in the centre of a cake and cover it with another layer of cake and press the edges firmly together.  Steam over boiling water and serve with peach sauce.  A delicious dessert may also be made by letting the dough rise another half hour after being rolled out, and before cutting.

Compote of huckleberries may be used with these dumplings instead of peaches, if so desired.

CHERRY ROLEY-POLEY

Make a rich baking-powder biscuit dough, and roll it out until it is about two-thirds of an inch thick.  Pit and stew enough cherries to make a thick layer of fruit and add sugar to taste.  Spread them over the dough thickly and roll it up, taking care to keep the cherries from falling out.  Wrap a cloth around it, and sew it up loosely with coarse thread, which is easily pulled out.  Allow plenty of room for the dough to rise.  Lay the roley-poley on a plate, set it in a steamer and steam for an hour and a half.  Serve in slices, with cream or sauce.

SHABBAS KUGEL

Soak five wheat rolls in water, then press the bread quite dry, add one cup of drippings or one-half pound of suet chopped very fine, a pinch of salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon rind, one-half cup of sugar, one tablespoon of water.  Stir all together thoroughly, grease the kugel pot well with warm melted fat, pour in the mixture and send it Friday afternoon to the bakery where it will remain till Saturday noon; it will then be baked brown.  If one has a coal range that will retain the heat for the length of time required, it will be baked nicely.  The kugel must be warm, however, when served.