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Prussian Dumplings

Mix one pound of fine flour with a pinch of salt, half an ounce of sugar, the same of yeast, one ounce of butter, a beaten egg, and a gill and a half of tepid milk and water in equal proportions. Set the dough aside to rise. When well risen take up pieces the size of a walnut, open them up and insert a little stiff jam of any sort, and close up neatly. Then fry to a good brown in hot fat. Dust with sugar, and serve on a very hot dish. If liked a few currants may be added to the dough. Probable cost, 1d. each.