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Classic
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page 320
16. Another Marrow Dumpling. 1/4 pound or less of fresh marrow is cut into small
pieces, stir grated wheat bread with 3 tableapoonfuls of sour cream and 3 whole
eggs add to the marrow with salt, pepper and nutmeg make into a thick batter
that can be formed into dumplings with the hands and cook in boiling bouillon.
17. Ounce Dumplings. 1 ounce of water, 1 ounce of flour, 1 ounce of butter are
stirred together on the stove, cooled, then add the yolks of 2 eggs, the whites
of 1 egg, some mace, form into balls with a teaspoon and cook for 10 minutes.
18. Almond Dumplings. 2 tablespoonfuls of butter are stirred to a cream, add 2
whole eggs, 2 ounces of finely grated sweet almonds, some sugar, and as much
bread or cracker crumbs as will make a dough thick enough to form dumplings.
Sour cream can also be added.
19. Common Soup Dumplings made of Flour. Take a piece of butter the size of an
egg, stir it to a cream, add 1 whole and the yolk of an egg, nutmeg, chopped
parsley, salt and 2 heaping tablespoonfuls of flour. Stir for 5 minutes, form
into small dumplings with a teaspoon and cook in the soup for 10 minutes.
20. Potato Dumplings. A piece of butter the size of an egg is stirred to a
cream, then stir in the yolks of 2 eggs, 1 saucerful of grated bread, the same
quantity of cooked and grated potatoes , which must not be watery, lemon peel,
nutmeg and salt and at last the beaten whites of the eggs. Of this make small
balls and cook in the soup for 10 minutes. A piece of butter the size of an egg,
1 egg, some nutmeg, salt and 1 teaspoonful of sugar and grated potatoes stirred
together also make nice dumplings in large quantities.
21. Egg Froth Dumplings for Wine-, Beer- and Milk Soups. Beat the whites of the
eggs with sugar to a stift froth, mould into dumplings with a spoon, lay them on
the boiling hot soup, sprinkle with sugar and cinnamon cover tightly and they
will be done rapidly.
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