Baked Dumplings

Mix same as for biscuit, only use a little less shortening, roll thin, mark in 2-inch squares, and bake in a quick oven. When done break where marked, and serve with broth or soup poured over them.-[M. E. A., O.

Boiled Dumplings

To 1 cup boiling water add 1 pinch salt and 1/4 cup butter, then stir in 1 cup flour, and when sufficiently cooled off add 3 eggs, one at a time, stirring vigorously. Drop by tablespoonsful into the boiling soup and cover the kettle tightly.-[M. H,, Neb.

Drop Dumplings I

Sift 1 qt flour with 2 teasp baking powder and 1 teasp salt, and then stir in milk to make a stiff batter that will just drop from the spoon. Wet a tablesp in boiling liquid and drop the batter by the tablespoonful into the soup or broth. Be sure to wet the spoon thoroughly every time, so the batter will not stick to it. Water can be used instead of milk, in which case add a teasp shortening. Also sour milk and soda can be used instead of sweet milk and baking powder.-[I. Y. E., Col.

Drop Dumplings II

To 1 well-beaten egg add 1 cup water and 1 teasp baking powder sifted with enough flour to make a stiff batter. Drop by spoonsful into boiling soup and boil about 15 or 20 minutes. -[Mrs. D. D., Ia.

Broth Dumplings

Sift 1 qt flour and a pinch of salt into a mixing pan, make a hole in the center, and pour in 2 cups hot chicken or beef broth. Stir it vigorously, roll thin, cut in small squares and add to the soup or broth, allowing them to boil about 20 minutes. -[L. L. T., N. D.

Light Bread Dumplings

When moulding the bread into loaves, mould some of the dough into small biscuits, and allow a half hour for these to rise. In a granite kettle place 1/2 cup butter and 1 pt water, and let this come to a boil, then put in the light biscuits, cover tightly, and let boil about 20 minutes, or until done. Serve with sweetened milk or cream.-[Mrs. R. M., Ind.

Liver Dumplings

Chop 1 lb beef liver very fine (it cannot be chopped too fine), and reject all skins and fibres. Add to this chopped liver 2 beaten eggs, 1/2 teasp salt, a generous sprinkle of ground allspice, and after beating all thoroughly, stir in 2 large cups flour. Drop by tablespoonsful into the boiling soup and boil about 8 to 10 minutes.-[Mrs. G., Wis.

Meat Dumplings

Chop very fine 1/2 lb lean pork and 1/4 lb beef, add 2 ozs melted butter, and the yolks of 2 eggs, 2 ozs stale bread which was soaked in water and squeezed out, also a little salt and nutmeg, and lastly the beaten whites of the eggs. Mould into small dumplings, and drop in the boiling soup and boil until done.-[A. G., Mass.

Egg Dumplings

About 1 hour before you want the dumplings ready to serve, beat up 4 eggs until light and add to them 1/2 pt hot soup broth and flavor with nutmeg, salt, and a little finely chopped parsley. Pour into a well buttered vessel and stand this into another vessel filled with boiling water. Allow the mixture to become thick, but not hard. When thick drop by the spoonsful into hot soup.-[A. G., Mass.

Potato Dumplings

Cream a piece of butter about the size of a small egg, add yolks of 2 eggs, a saucerful of stale bread, grated, a saucerful cold potatoes, grated, (the potatoes must be nice and dry), season with salt and nutmeg and lastly add the beaten whites of the eggs. Mould into small dumplings, drop into the boiling soup and boil about 10 minutes.- [A. G., Mass.

German Bread Dumplings

Soak a stale loaf of bread (at least 4 or 5 days old) in water enough to cover and when soft squeeze out as much of the water as possible and break the bread up into crumbs. Then add 2 well-beaten eggs, 2 tablesp shortening, 2 tablesp flour, a pinch of salt, and a little nutmeg. Drop by the tablespoonful into salted, boiling water, and cook about 5 minutes, with the kettle uncovered. These are very good to serve with roast meat and gravy. It is a good plan to first boil one dumpling and experiment with it, to see if the seasoning is just right, or if there is enough flour to hold them together.-[N. P., N. H.