Home › Desserts › Baked Peach Dumplings

Baked Peach Dumplings

Mix together I quart of sifted flour, I scant teaspoonful of salt and 2 teaspoonfuls of bakingnot ooze. powder. Rub in 3/4 of a cupful of butter (or butter and lard mixed). Make a soft dough, using sweet milk. Turn on a floured board and roll out half an inch thick. Have ready some canned peaches thoroughly drained, or use dried peaches which have been soaked until soft. Cut the dough in four inch squares and on each lay 2 pieces of fruit. Draw the corners together and pinch the edges tightly that the juice may Place close together in a greased baking pan. When the dish is filled, pour over the dumplings 2/3 of a cupful of cold water, cover tightly and put at once in a hot oven. Uncover at the end of forty minutes and let them brown quickly. With them serve a sauce made with I pint of the peach syrup (or syrup and water), an inch stick of cinnamon, sugar to taste, I scant tablespoonful of corn-starch mixed with a little cold water and a pinch of salt. Simmer until clear, add 1 tablespoonful of butter and stir until it is absorbed, then take from the fire.