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DROP DUMPLINGS

(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)







Break into a cup the whites of three eggs; fill the cup with milk; put
it with a tablespoon of fresh butter and one cup of sifted flour in a
spider and stir as it boils until it leaves the spider clean. Set aside
until cool and stir in the yolks of three eggs. Season with salt, pepper
and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten
minutes before ready to be served.

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DROP DUMPLINGS FOR STEWED CHICKEN. MRS. W. H. ECKHART.

Stew chicken and make a rich gravy with milk or cream. Pour off a
part into a separate vessel and thin with water; let it boil, then
drop in dumplings made with this proportion: One quart flour, a
little salt, one egg, two teaspoonfuls baking powder, and milk to make
a stiff batter. Stir, and drop from spoon into boiling gravy. Cover,
and let boil gently for five minutes. Try them with a fork. They
must be perfectly dry inside when done. Serve with the chicken.

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DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.

One full pint of sifted flour, two even teaspoonfuls of yeast powder,
and a little salt. Wet this with enough milk or water to drop from
spoon in a ball; remove your meat or chicken; drop in the balls of
dough; cook five minutes in the liquor; place around the edge of
platter, with the chicken or meat in center; season the liquor and
pour over it.

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Drop Dumplings

To a piece of fresh butter, of the size of an egg, take three spoonfuls

of flour, and three yolks of eggs; stir the butter and eggs well

together; add a little salt and nutmeg, and then put the flour to it.

Drop the batter with a small spoon into boiling water, and let it boil

four or five minutes; pour the water from the dumplings, and eat them

with a ragout, or as a dish by itself.









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