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ISSUED BY
THE WOMAN'S AUXILIARY

December, 1916

DUMPLINGS

GRITS DUMPLINGS.

     Cream 3 oz of butter, add gradually 2 eggs, 2 tablespoons luke warm water, 1/4 lb grits, 1/4 teaspoon salt, 1 pinch mace.  Let  dough stand for an hour to let grits swell.  Dip a spoon in boiling water and break off small pieces of dough and drop into boiling salt water or bullion.  Let boil six minutes.  Cover the casserolle, remove from fire and let dumplings stand for about 15 minutes.

--Mrs. H Stubenrauch.    

POTATOE DUMPLINGS.

     Cream 1 oz of butter, add yolk of 1 egg, 1/2 teaspoon of flour, 4 tablespoons grated boiled potatoes, 1 teaspoon finely chopped parsley, salt to taste, nutmeg and pepper.  Take small pieces of this, and cook for 5 minutes in boiling salt water and serve in Bouillon.

--Mrs. Stubenrauch.    

LIVER DUMPLINGS FOR SOUP.

     One half pound of calves liver chopped fine and pressed through a colander.  Cream 2 oz of butter, add gradually 2 eggs, 1/2 teaspoon salt, a pinch of pepper, nutmeg (if preferred) 1/2 teaspoon of grated onions, marjoram add liver add 3 oz grated bread.  Form dumplings and cook 5 to 6 minutes in salted water or Boullion.

--Mrs. Stubenrauch.    

FARINA BALLS.

     1 cup milk, salt and nutmeg to taste, when boiling stir in 1/2 cup farina till it loosens from pan.  Let cool, add butter size of walnut and a beaten egg.  Dip out the balls with a teaspoon and boil in the broth or soup.

--Mrs. H. Warneke    

CRACKER DUMPLINGS FOR SOUP.

     1 large tablespoon butter, 1 egg, 1 cup cracker crumbs.
     Mix all together and drop small pieces into the boiling soup.

 Miss Nettie Ahrens.   

MEAT BALLS.

     Chop one-half pound of beef or veal very fine, add two ounces melted butter, the yolk of two eggs, the inner part of a two ounce soft roll  soaked and pressed till water is out,  nutmeg, salt and finally the white of an egg beaten stiff, dip out the balls with a teaspoon and boil in the  soup or broth.

--Mrs. Henry Warneke.    

   

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