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.

KARTOFFEL KLOESSE (POTATO DUMPLINGS)

Boil about eight potatoes in their jackets and when peeled lay them on a platter overnight. When ready to use them next day, grate, add two eggs, salt, a little nutmeg if desired, one wine-glass of farina, a tablespoon of chicken fat, one scant cup of flour gradually, and if not dry enough add more flour, but be sure not to make the mixture too stiff as this makes the balls heavy. Place balls in salted boiling water, cook until light and thoroughly done, serve just, as they are or fried in chicken fat until brown. The dumplings may be made of the same mixture and in the centre of each dumpling place stripes of bread one inch long and one-fourth inch thick which have been fried in chicken fat and onions. Flour your hands well and make into dumplings. Put into boiling-salted water, boil about twenty-five minutes. Serve at once with chopped onions browned, or browned bread crumbs and chicken fat.

LEBERKNADEL (CALF LIVER DUMPLINGS)

Chop and pass through a colander one-half pound of calf's liver; rub to a cream four ounces of marrow, add the liver and stir hard. Then add a little thyme, one clove of garlic grated, pepper, salt and a little grated lemon peel, the yolks of two eggs and one whole egg. Then add enough grated bread crumbs or rolled crackers to this mixture to permit its being formed into little marbles. Drop in boiling salt water and let cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.

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.

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.

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.

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.