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

DUMPLINGS & FRITTERS

BAKED PEACH DUMPLINGS

Take 1 quart of flour, 2 teaspoonfuls of baking powder, 1/2 teaspoonful of salt, mix well together, add 2 tablespoonfuls of butter and lard mixed and enough sweet milk or water to make a soft dough; roll out into half-inch sheets; peel peaches and halve, removing seeds; put 2 halves on a square of dough, sprinkle over with sugar and press edges together firmly; put in a pan, sprinkle sugar and bits of butter over each dumpling and bake in a moderate oven.

Sister Agnes E. Snader, New Windsor, Md.