PEAR DUMPLING (BIRNE KLOESSE)
Take half a loaf of white bread or as much stale white bread, soak the
white part and grate the crust, add one cup of suet chopped very fine,
one cup of flour, one egg, salt and spices to taste, and one-half
teaspoon of baking-powder. Make this into a dumpling, put it on a tiny
plate in a large kettle. Lay prunes and pears around, about a pound of
each, one cup of brown sugar, two pieces of stick cinnamon, dash of
claret and cold water to almost cover; then cover kettle tightly and
boil four hours. Serve hot.
Prunes and dried apples may be used as well.