Recipe: Fruit Dumplings

Make a nice suet crust, as directed for SUET DUMPLINGS on page 53, roll it out about quarter of an inch thick, spread it with ten cents’ worth of ripe fruit, quarter of a pound of sugar, (cost three cents,) and a teaspoonful of mixed spice; roll it up, tie it in a cloth wet with scalding water, and well floured next the dumpling, and boil it in a large kettle half full of boiling water for two hours, taking care that the pot does not stop boiling, or remain uncovered, or the dumpling will be heavy.

When it is done take it from the pot, unroll it from the cloth, and serve it with a few cents’ worth of molasses; it will cost about twenty cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)