1 qt. (or pt.) or two tins of “home-canned” fruit: cherries, berries, or sliced fruit (I remember blackberries were great)
1 c. boiling water
DUMPLING BATTER:
1 c. flour
1 tsp. baking powder
1/8 tsp. salt
1/4 c. sugar
1/3 c. milk
3 tbsp. butter, melted
(Quoting directly from an old time recipe when Monday’s washday left no time for fancy desserts on the farm.)
Into a large pot with tight-fitting lid, empty the fruit. Add 1 cup boiling water and heat to a boil. Drop dumplings by spoonful on fruit, cover, Reduce heat to simmer and cook gently 20 minutes.
DUMPLING BATTER:
Sift flour with baking powder, salt and sugar. Beat smooth with milk and melted butter.