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FRAU SCHMIDT'S "OLD RECIPE FOR SCHNITZ AND KNOPF"

(German) - (Pennsylvania Germans)







Place a cook pot on the range, containing the end piece of a small
ham; partly cover with water. This should be done about three hours
before serving, changing the water once. Soak sweet, unpared, sliced,
dried apples over night in cold water. In the morning cook the dried
apples (or schnitz) in a small quantity of the ham broth, in a
separate stew-pan, until tender. Remove ham from broth one-half hour
before serving. Sweeten the broth with a small quantity of brown
sugar, and when the broth commences to boil add raised dumplings of
dough, which had been shaped with the hands into round balls about the
size of an ordinary biscuit. Cook 25 minutes. Do not uncover the
cook-pot after the dumplings have been dropped into the broth until
they have cooked the required length of time. When the dumplings have
cooked a sufficient time carefully remove to a warm platter containing
the cooked apple schnitz. Thicken the broth remaining with a little
flour, to the consistency of cream. Pour over the dumplings and serve
at once.
Dumplings--At 9.30 in the evening set a sponge consisting of 1 cup of
lukewarm milk, 1 tablespoonful sugar, 1 tablespoonful of butter, 1
egg, 3/4 of an yeast cake, add flour enough to form a sponge (as stiff
as may be stirred with a mixing spoon). Set to raise in a warm place
over night. In the morning add more flour to the risen sponge until
nearly as stiff as for bread. Form into round dumplings, place on a
well-floured bake-board to rise slowly. Twenty-five minutes before
serving drop dumplings into the hot broth in a large cook-pot.
There should be only one layer of dumplings, otherwise they will be
heavy.







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