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Berry Dumplings

Mix well together I pint of flour, 1/2 of a teaspoonful of salt, I heaping teaspoonful of bakingpowder and I teaspoonful of sugar. Rub in 2 tablespoonfuls of butter, then mix to a soft dough with sweet milk. Turn on a floured board, roll out half an inch thick, and cut in rounds the size of a tea saucer. On the center of each place several berries, about equal to I tablespoonful. Draw the paste up around them and pinch the edges tightly together. Set close together on a greased pan and steam for twentyfive minutes, then place in a hot oven long enough to dry off.

For the sauce, sift I cupful of powdered sugar.

Cream thoroughly I heaping tablespoonful of butter and gradually beat into it enough of the sugar to make a thick sauce. Have ready some of the berries mashed to a pulp. Add I teaspoonful at a time to the sauce, beating thoroughly before adding more. Watch closely, and if the sauce begins to look granular, or as if it would separate, add I tablespoonful more of sugar. Beat until very light, pile on a dish, and stand in the ice box until the dumplings are ready to serve.