|
Classic
Cook Books
< last page | next page >
page 319
11. Cracker Dumplings. Take butter the size of half of an egg and stir to a
cream, add 2 whole eggs and nutmeg then add, constantly stirring, 4 heaping
tableapoonfals of finely grated crackers. The dumpling are cooked m boiling
bouillon; let it come to a boil take from the fire, put on the back of the stove
for 5 minutes, keeping the kettle tightly covered. Cooking the dumplings too
long makes them heavy.
12. Groat Dumplings. For 8 persons take 2 heaping tablespoonfuls of groats and 1
small cupful of water and milk half and half, and butter the size of a walnut;
stir on the fire until it no longer adheres to the kettle. Then rub a piece of
butter the size of a walnut until soft, add nutmeg, salt, the yolks of 3 eggs,
the cooled groats and at last the whites of'2 eggs. Make into small dumplings
with a teaspoon, and cook in the boiling soup.
13. Egg Dumplings. 1 large cupful of meat broth or milk is beaten with 4 eggs,
adding parsley, nutmeg and salt and put into a buttered pan. Put it into boiling
water until thick, but not hard, mould into dumplings and put them into the
boiling soup. This can be prepared some time before wanted for the soup.
14. Bread Dumplings. 2 heaping tablespoonfuls of butter are creamed, then add
the yolks of 2 eggs, nutmeg, if wished some finely chopped parsley, 1/2 pound of
soaked bread and the beaten whites of 2 eggs. Form into small dumplings with a
spoon and cook slowly in the soup for 5 minutes.
15. Marrow Dumplings. For 4-5 persons take marrow the size of 1/2 of an egg,
slowly melt and stir it. After it has cooled add 5 ounces of grated bread, 1
large egg, nutmeg, a little salt, stir together until well mixed, add enough
cold water to make the dumplings smooth and light but not enough so that they
will fall to pieces in cooking. When first making these dumplings it is well to
try one and if too firm add a little cold water, or if not firm enough a little
of the bread. From into small dumplings with a teaspoon, put into the boiling
soup, cook until they are done and then take from the fire.
< last page | next page >
Classic
Cook Books
|
