1/2 peck ripe plums (prune plums, easily pitted, about 30)
5 med. potatoes
1 egg, beaten
4 c. flour
1 tsp. salt
Buttered bread crumbs (1/2 container, about)
Sugar
Cinnamon

Cook potatoes and mash. Add WARM to sifted flour and salt on board. Work between palms of hand until potato and flour are blended. Make a well. Add egg and knead untill blended (gently).

Clean board. Roll dough out to 1/2 inch thick on floured board. Cut into 4 inch squares, put plum in center of square and form dough around plum.

I continue until all dough and plums are done, putting them on waxed paper. Boil 3 quart container of water, cook dumplings 10 minutes, a few at a time. Take out with slotted spoon and place in roaster with 4 tablespoons melted butter. Sprinkle layer of dumplings with buttered bread crumbs, mixed with 1/2 cup sugar and 2 teaspoons cinnamon.

After another layer of dumplings, sprinkle again with bread crumbs. Keep warm, serve. Feeds 8 to 10 as a main course.

And cinnamon mixture in each.