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Classic
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page XXVII
Page Common Soup Dumplings made of Flour . . . . . . 320 Cornmeal Dumplings .
. . . . 326 Cracker Dumplings . . . . . . 319 D Directions for preparing Dump-
lings . . . . . . . . . . 316 Dumplings for Crab or Eel Soups . . . . . . . .
. . 317 Dumplings for Brown Soups . . 317 E Egg Dumplings . . . . . . . . 319
Egg-froth Dumplings for Wine-, Beer-, and Milk Soups . . . . . . . . . . 320
Egyptian Dumplings . . . . . 321 English Dumplings . . . . . . 324 F Fish
Dumplings . . . . . . . 317 G Giant Dumplings . . . . . . . 325 Green
Dumplings (a Suabian receipt) . . . . . . . . . 318 Groat Dumplings . . . . .
. . 319 H Hamburg Dumplings . . . . . . 324 Ham Dumplings with Sour Kraut . .
. . . . . . . . 326 Henneberg Dumplings . . . . . 322 Page K Karthusian
Dumplings . . . . 321 L Large Potato Dumplings . . . 322 Liver Dumpings . . .
. . . . 326 M Marrow Dumplings . . . . . . 319 O Ounce Dumplings . . . . . . .
320 P Pint Dumplings . . . . . . . 325 Poppy Seed Dumplings . . . . 324 Potato
Dumplings . . . . 320, 322 Puff Noodles (Dampfnudeln) 322 S Soup Dumplings of
left-over Roast or Boiled Meat . . . 318 South Germany Liver Dump- lings . . .
. . . . . . . 326 Sponge Dumplings . . . . . . 318 Sweetbread Dumplings for
Veal Fricassee or Veal Pie 318 W Wheatbread Dumplings . . . . 321 Y Yeast
Dumplings . . . . . . . 323 Division P.--Compots of Fresh and Dried Fruits.
Page A Apple Marmalade . . . . . . . 333 Apple Salad . . . . . . . . . 334
Apple Sauce . . . . . . . . . 334 Apples with Anise Seed . . . 334 Apples with
Rice . . . . . . 335 Page B Baked Compot of Apples . . . 333 Blackberry Compot
. . . . . . 332 C Carrot Compot with a Roast . 335
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Classic
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