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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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DUMPLINGS |
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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. |
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--Mrs. H
Stubenrauch. |
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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. |
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--Mrs. Stubenrauch. |
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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. |
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--Mrs. Stubenrauch. |
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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. |
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--Mrs. H. Warneke |
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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. |
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Miss Nettie Ahrens. |
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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. |
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--Mrs. Henry Warneke. |
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