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DUMPLINGS

(German) - (Pennsylvania Germans)







2 cups of flour.
4 teaspoons (level) of baking powder.
2/3 cup of milk or a little more if needed.
1/2 teaspoonful of salt.
2 teaspoonfuls of butter.
Mix and sift the dry ingredients. Work in butter with the tips of the
fingers. Add milk gradually, roll out to thickness of half inch. Cut
with biscuit cutter. Place in a buttered steamer over a kettle of hot
water and cook from 12 to 15 minutes. If the dumplings are cooked with
the stew enough liquid should be removed to allow of their being
placed directly upon the meat and vegetables. Sometimes the dough is
baked and served as biscuits, over which the stew is poured. If the
stew is made with chicken or veal it is termed a fricassee.
This recipe tells of such an economical way of extending the meat
flavor that I think every young housewife should know it. Mary copied
it from _The Farmers' Bulletin_, an article on the "Economical Use of
Meat in the Home." The dumplings, as she prepared them from this
recipe, were regular fluff balls, they were so light and flaky. I
would add, the cook-pot should be closely covered while cooking or
steaming these dumplings, and the cover should not be raised for the
first ten minutes.
A lesser quantity of baking powder might be used with equally good
results, but these dumplings are certain to be light and flaky. A
larger quantity of baking powder should be used when dough is steamed
or boiled than if dough is baked, if one expects good results.

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BAKING POWDER DUMPLINGS

Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of
baking powder, stir in scant one-half cup of milk or water and mix to a
smooth batter. Drop one teaspoonful at a time in the boiling soup; cover
kettle, let boil five minutes and serve at once.

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FARINA DUMPLINGS

Put in a double boiler one kitchen spoon of fresh butter, stir in one
cup of milk. When it begins to boil stir in enough farina to thicken.
Take off the stove and when cold add the yolks of two eggs and the
stiffly-beaten whites, and a little salt and nutmeg and one-half cup of
grated almonds if desired. Let cool, then make into little balls, and
ten minutes before soup is to be served, drop in boiler and let boil up
once or twice.
BOILED FLOUR BALLS WITH ALMONDS
Two yolks of eggs beaten very light, add a pinch of salt, pepper and
finely-chopped parsley. Add six blanched almonds grated, enough sifted
flour to make stiff batter, then add the stiffly-beaten whites of eggs
and one-half teaspoon of baking powder. Drop by teaspoons in soup ten
minutes before serving.

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EGG DUMPLINGS FOR SOUPS

Rub the yolks of two hard-boiled eggs to a smooth paste, add a little
salt and grated nutmeg and one-half teaspoon of melted butter. Add the
chopped whites of two eggs and a raw egg yolk to be able to mold the
dough into little marbles, put in boiling soup one minute.

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DUMPLINGS FOR CREAM SOUPS

Scald some flour with milk or water, mix in a small piece of butter and
salt, and boil until thick. When cool beat in yolk of an egg, if too
stiff add the beaten white.

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DROP DUMPLINGS

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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LIVER KLOESSE (DUMPLINGS)

Brown a small onion minced in one tablespoon of chicken fat, add a small
liver chopped fine, chopped parsley, two tablespoons of flour. Season
with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon
in the boiling soup, let cook ten minutes--serve.

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SPONGE DUMPLINGS

Separate three eggs, beat the yolks, and add one cup of soup stock,
one-fourth teaspoon of salt, then add the beaten whites. Pour into a
greased cup and place in pan of hot water and steam until firm; cool,
remove from cup and cut into small dumplings with a teaspoon; pour the
boiling soup over and just before serving add chopped parsley.
Fish that is not fresh is a very dangerous food and great care should be
taken in selecting only fish fit to eat. If the fish is hard in body and
the eyes are clear and bright, the gills a bright red and slimy, the
flesh so firm that when pressed the marks of the fingers do not remain,
the scales not dry or easy to loosen, then the fish is fresh.
In the refrigerator fish will taint butter and other foods if placed in
the same compartment, so that in most cases it is better to lay it on a
plate on a pan of ice, or wrap it in parchment or waxed paper and put it
in the ice box.
Pickerel weighing more than five pounds should not be bought. If belly
is thick it is likely that there is another fish inside. This smaller
fish or any found in any other fish may not be used as food.
Salt fish should be soaked in fresh water, skin side up, to draw out the
salt.
Each fish is at its best in its season, for instance:--
Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish
are best from April to September.
Fluke and Flounders are good all year round, but the fluke is better
than the flounder in summer. Carp may be had all year, but care must be
taken that it has not been in polluted water.
Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good
all year.
In the different states of the United States there are laws governing
the fishing for trout, so the season for that fish differs in the
various states.
Black Bass, Perch, Pickerel and Pike are in season from June 1st to

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DUMPLINGS FOR STEW

Mix two teaspoons of baking powder with two cups of flour, one egg, one
cup of cold water and a little salt.
Stir all lightly together and drop the batter from the spoon into the
stew while the water continues to boil. Cover closely and do not uncover
for twenty minutes, boiling constantly, but not too hard. Serve
immediately in the stew.

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BOILED APPLE DUMPLINGS

Beat well, without separating, two eggs, add a pinch of salt, two cups
of milk and one cup of flour. To a second cup of flour, add two
teaspoons of baking powder; add this to the batter and as much more
flour as is necessary to make a soft dough. Roll out quickly one-half
inch thick. Cut into squares, lay two or three quarters of pared apples
on each, sprinkle with sugar and pinch the dough around the apples. Have
a number of pudding cloths ready, wrung out of cold water, and sprinkle
well with flour. Put a dumpling in each, leave a little room for
swelling and tie tightly. Drop into a kettle of rapidly boiling water
and keep the water at a steady boil for an hour. Serve hot with hard
sauce.
Have a saucer in the bottom of kettle to prevent burning.

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FARINA DUMPLINGS

Beat yolks of four eggs with three tablespoons of goose, turkey or
chicken fat, but if these are not convenient, clear beef drippings will
do. Put in enough farina to make a good Batter. Beat whites of eggs to
a stiff froth with pinch of salt, and stir in batter. Put on in large
boiler sufficient water to boil dumplings and add one tablespoon of
salt. When boiling drop in by tablespoons. Boil one hour. This quantity
makes twenty dumplings.









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