~RASPBERRY DUMPLINGS~–Wash one cup of rice and put into the double
boiler. Pour over it two cups of boiling water, add one-half teaspoon of
salt and two tablespoons of sugar and cook thirty minutes or until soft.
Have some small pudding cloths about twelve inches square, wring them
out of hot water and lay them over a small half pint bowl. Spread the
rice one-third of an inch thick over the cloth, and fill the center with
fresh raspberries. Draw the cloth around until the rice covers the
berries and they are a good round shape. Tie the ends of the cloth
firmly, drop them into boiling water and cook twenty minutes. Remove the
cloth and serve with lemon sauce.

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