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

DUMPLINGS & FRITTERS

CHERRY DUMPLINGS
 
 Take 1 pint of sour milk, 2 eggs, a pinch of salt, 1/2 teaspoonful of soda sifted in 1 quart of flour; this makes a stiff batter; drop small spoonfuls into greased cups, then a layer of cherries, alternately, until the cups are 3/4 full; place cups in steamer over a pot of boiling water and steam 20 minutes. Cover steamer closely to keep in steam and do not uncover until done; serve immediately with rich milk sweetened. This requires about 1 1/2 pints of seeded cherries.

Sister Ella Stutsman, Clayton, Ohio.

 

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