Make biscuit dough by the receipt at

No. 515, which is good for the purpose as it is, but if you would have the dough so that it will peel apart in flakes after cooking, roll it out thin on the table, and spread a half-cup of lard or butter upon it; then fold it up and roll out twice. The last time of rolling out cover the sheet of dough with huckleberries (or other fruit) cut in two or three, roll up, put in pudding cloth, tie the ends and pin or sew the middle, and either drop in a roomy pot of boiling water or cook m a steamer. They cook in an hour or little more. Should be timed as they are not so good if kept long after they are done. Dip in water when taken up and the cloth will leave the pudding easily when unrolled. Serve with hard sauce or cream.