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Apple Dumplings, Boiled.
One of the writers in the Western Rural gives the following as her plan of making them. She says: "I make the crust, or dough, as for nice short biscuit, and nothing is better for these than the top of good rich buttermilk. Sift the flour in the bread bowl, making a hole in the center. Put into it 1 tea-spoonful of pulverized saleratus, and mix with it a handful of dry flour; add 1 pt, of rich buttermilk or sour cream and a pinch of salt. Stir briskly until it foams, then stir in the flour until you have a soft dough. Knead but little, and roll out in round pieces as for pie crust, but rather thicker. Put the fruit on one-half of the crust, and dredge over it a lit-
tie flour, wetting the edges of the crust, as for pies, to make it stick. Lap the crust over the fruit, fastening the edges securely. It now resembles the old-fashioned ' turnover, ' and should be pricked with a fork to expel the air, and squeezed in the hand until it assumes a round form about the size of a large teacup. When they are all made in this way, drop them into a kettle containing about a gallon of boiling water, previously salted a little, and on the bottom an old plate, to prevent their burning. Keep them boiling briskly for % of an hour, covered closely, when they will be done, which may be determined by trying with a fork. Serve hot with cream and sugar, flavored with lemon or nutmeg. Pieplant is very nice served in this way, as well as strawberries, raspberries and other fruits, and they always find a ready market at the dinner table. "
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