For large dumplings a thick pudding-cloth--the best being of Canton flannel, used with the nap-side out--should be dipped in hot water, and wrung out, dredged evenly and thickly with flour, and laid over a large bowl.

From half to three-quarters of a yard square is a good size.

In filling this, pile the fruit or berries on the rolled-out crust which has been laid in the middle of the cloth, and gather the edges of the paste evenly over it.

Then gather the cloth up, leaving room for the dumpling to swell, and tying very tightly.

In turning out, lift to a dish; press all the water from the ends of the cloth; untie and turn away from the pudding, and lay a hot dish upon it, turning over the pudding into it, and serving at once, as it darkens or falls by standing.
In using a boiler, butter well, and fill only two-thirds full that the mixture may have room to swell.