CRANBERRY DUMPLINGS

Chop two cups of cranberries very fine and add One-half cup of seedless raisins, One cup of brown sugar. Place in the mixing bowl One and one-half cups of flour, One-half teaspoon of salt, One teaspoon of baking powder. Stiffen to mix and then rub in three tablespoons of shortening and work to a dough with one-half cup of cold water. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth. Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain. Serve, cut in inch-wide slices with sweetened cranberry sauce.