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

DUMPLINGS & FRITTERS

PRUNE DUMPLINGS
 

 Take 1 pint of good sweet prunes, stew very tender in a granite dish, then put into a kettle, add water until the whole makes 1/2 gallon; season the broth with butter, salt and sugar to taste; or better still, omit the butter and add ham drippings: then drop in batter made as follows: Take 1 pint of flour, 1 egg, salt to taste, sweet milk and cream; make a thick batter; drop in the boiling broth and cook until it begins to settle. It is then ready to serve.

Sister Mary V. Ebersole, Salem, Oregon.