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Baked Peach Dumplings

Mix one teaspoonful each of cream of tartar and bicarbonate of soda with one quart of flour; add a little salt, sift them together, and make into a paste, with a little milk and water. Sprinkle a little flour on the table, and roll the paste out several times, putting little pieces of lard on it to the amount of six ounces. Roll out thin the last time, and cut it into rounds with a biscuit-cutter. Put two or three pieces of canned peaches on each round, one teaspoonful of butter, and one tablespoonful of fine sugar. Draw the edges firmly together and place the dumplings on a large deep baking-dish, put them in a hot oven and bake quickly. When done, place them on a hot dish, sprinkle a little powdered sugar over, and serve.