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Peach Dumplings

2 cups flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 1½ cups granulated sugar. 2 tablespoons Cottolene. 7/8 cup cream.

Peaches. 21/2 cups cold water.

PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add cream gradually, cutting it in with Sepiember a knife. Turn on a floured board, knead slightly, pat and roll out to one-half inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in quarters and place three-quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a buttered, granite dripping pan one and one-half inches apart, sift sugar around dumplings and pour cold water over sugar. Bake in a hot oven twenty minutes, basting three times. Serve with Hard or