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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

DUMPLINGS & FRITTERS

BOILED PEACH DUMPLINGS
 
 Take a sufficient quantity of raised bread dough, roll thin, and cut in 4-inch squares; enclose the fruit with a small quantity of sugar in the squares. Have enough water boiling to swim them, drop in the dumplings and boil briskly for 25 minutes, lift in wire basket and serve at once with sugar and cream.

Sister W. H. Shank, Waynesboro, Pa.

 

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