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Classic
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page 322
27. Potato Dumplings. No. 2. 1 pound of grated potatoes , 1 pound of wheat
bread, grated, 1/4 pound of melted butter, 5 whole eggs, a little salt and
nutmeg. Mix well together and form into dumplings, which are cooked in boiling
salted water for 1/4 hour. Serve with browned butter or cooked fruit.
28. Large Potato Dumplings. Peel potatoes which have been cooked in salted water
until nearly done, and after they are cold, grate them. Then to 3 parts of
potatoes take 1 part of grated wheat bread and fry, with the crust cut into
small cubes, in butter or fat until brown. To each soupplateful of the mixture
take 2 eggs, the whites beaten to a froth, 1 ounce of melted butter or good
lard, nutmeg if liked, and mix well together. Make dumplings the size of the
closed hand, dust with flour and cook in boiling water until they are dry on the
inside. Serve with browned butter and cooked fruit.
29. Henneberg Dumplings. Peel and grate nicely washed potatoes and pour lukewarm
water over them until the starch is all removed. Then press, pour over it enough
boiling milk with a little salt to make a soft dough, to which add the starch
that was in the potatoes when the water was poured over them. Then grate cold
boiled potatoes and add some fried bread cut into cubes, make into large balls
and cook in boiling water for 1/2 hour. Serve with fat roasts, such as goose or
pork, with plenty of gravy.
30. Baked Dumplings with Fruit. 2 pounds of flour, 1 pint of lukewarm milk, 3
eggs, 1 cupful of melted buttter, 1 ounce of yeast and 2 tablespoonfuls of
sugar. Stir half of the flour with the milk, salt, eggs and yeast and let it
raise; then stir the remaining flour butter and sugar to this, make into a
dough, beat, and let it raise once again. Then form into small balls which is
most easily done in the following manner: Roll the dough, and with a very small
glass make dumplings which are again raised and then fried in melted butter for
about 10 minutes.
31. Puff Noodles. ("Dampfnudeln") The dough is made as directed in the above
receipt. After they
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