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Dumplings Cooked in Sauce

Make the dumplings like the last variety, but use the roll--pudding paste made with baking--powder as directed in the early part of this book, adding an egg to the mixing water for further precaution against breaking in boiling. Then boil the dump lings in their own sauce in the oven. This is effected by half filling two bright and clean baking pans with milk and water. When boiling drop in the dumplings and cook about half an hour with buttered paper over the top to prevent browning, and baste occasionally with the liquor, which will glaze them. Then put 1/2 pound of sugar and 1/4 of butter in each pan, and strain the sauce thus made after the dumplings have been removed to another pan. Peach dumplings are better this way than any other.