Dumplings for Stew

From a
1946
cook book
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.

2 c. Sifted Flour
1 1/4 tsp. Baking Powder
3/4 tsp. Salt
1 Tbsp. Butter
2/3 c. (approx.) Milk
.

Sift Flour,
Baking Powder,
and Salt together.
Cut in Butter with pastry blender or 2 knives.
Add sufficient Milk
to make a soft Dough.
Turn out on a well-Floured board
and roll about 1/2 inch thick.
Cut into small squares,
drop in hot Liquid,
cover closely and cook for 20 to 25 minutes.

.

Cooking utensils must always have a tight-fitting cover
or Dumplings will be heavy.

.

Makes 12 Dumplings.
oooooooooooo

Hush Puppies

From a
1945
cook book
_ _ _ _ _

.

(To eat with Deep Fried Fish)
~~~~~~~~~~~~~~~~~~~~

.
.

1 c. Corn Meal
2 tsp. Baking Powder
1/2 tsp. Salt
1 medium Onion, {minced
1 Egg
1/4 c. Milk
.

Mix together the Dry Ingredients
and the finely cut Onion.
Beat in the Egg vigorously,
add the Liquid.
Form into small patties
round or finger shaped.
Drop in the deep smoking Fat,
in which the Fish has been fried,
until they are a deep brown.

.

Serve hot and at once.
==================

Biscuit Dumplings

From a
1946
cook book
========

.

2 c. Sifted Flour
2 tsp. Baking Powder
1 tsp. Salt
1/4 c. Shortening
3/4 c. Milk
.

Sift Flour, Baking Powder, and Salt together.
Cut in Shortening with 2 knives or pastry blender.
Add Milk,
using more if necessary to make a soft Dough.
Pat out 1/2 inch thick
and cut into 1 inch squares, strips, or diamonds.
Drop into boiling Chicken Stock.
Cover and simmer for 15 minutes.
(serves 6)

.

Whole Wheat
`````````````
Use 1 c. of Whole-Wheat Flour
in place of 1 of the cups of White Flour.
(using 1 c. of each)
0 0 0 0 0 0

Egg Dumplings

From a
1946
cook book
`````````

.

1 tsp. Salt
1/2 c. Milk
1 Egg
1 1/2 c. Sifted Flour

Add Salt and Milk to beaten Egg
and stir into Flour
to form a smooth Batter.
Drop by tsp. into boiling Salted Water,
or
boiling Soup Broth,
cover tightly
and cook 15 minutes,
being careful not to lift the lid
during this time.
If not in Soup,
drain in colander.
These may be served with
hot Fat poured over them,
or
with Meat Gravy,
or
in a Soup or Stew.
~~~~~~~~~~~~

.

Makes 8 Dumplings.

Liver Dumplings

From a
19 46
cook book
========

.

1/2 lb. Liver
1/2 Onion
1 Tbsp. Minced Parsley
1/2 tsp. Salt
1 dash Pepper
2 slices Bread
1 Egg
1/4 c. Flour
3 c. Meat Broth
.

Wash Liver
and force through a food chopper with Onion.
Add Parsley,
Salt & Pepper.
Crumble Bread into Mixture
and add unbeaten Egg,
and Flour.
Beat until thoroughly mixed.
Drop by tsp. into boiling Broth,
cover and cook 25 minutes.
Serve in Broth.
~o~~oo~~o~~ooo~
Serves 2 or 3

Apple Dumplings, Baked

From an
1888
cook book
`````````

.

Make a Crust as for Soda Biscuits,
peel and core your Apples,
cut the Dough in square pieces,
and put 1 Apple for each Dumpling;
put them in a dripping pan,
and place in the oven for 5 minutes,
then make a Syrup with Water and Sugar
(1 c. Sugar to 1 pt. Water),
and pour into the dripping-pan;
baste with the Syrup while they are cooking;
when done
eat with Sweet Cream.
~~~~~^ ^ ^ ^ ^ ^ ^ ^ ~~~~~

Feather Dumplings

From a
1946
cook book
``````````

.

2 c. Sifted Flour
1 tsp. Salt
4 tsp. Baking Powder
1/4 tsp. Pepper
1 Egg, {well beaten
3Tbsp. Melted Butter
2/3 c. Milk,{approximately
.

Sift Dry Ingredients together.
Add Egg,
Melted Butter,
and enough Milk
to make a moist, stiff Batter.
Drop by teaspoons into boiling Liquid.
Cover very closely
and cook for 18 minutes.

.

Makes 24 Dumplings.

Potato Dumplings

From a
1946
cook book
""""""""""

.

9 Medium Potatoes
1 tsp. Salt
3 Eggs, {well beaten
1 c. Sifted Flour
2/3 c. Bread Crumbs, (or Farina)
1/2 tsp. Nutmeg
.

Boil Potatoes in their jackets until soft,
remove skins,
and press Potatoes through a ricer.
Add Salt,
Eggs,
Flour,
2/3 c. Bread Crumbs,
and Nutmeg.
Mix thoroughly.
Form Mixture into dry balls
about the size of walnuts
(if Mixture is too moist, add more Bread Crumbs).
Drop balls into boiling Salted Water.
When balls come to the surface,
boil uncovered for 3 minutes.
Remove one ball from liquid and cut open;
if the center is dry,
they are sufficiently cooked.
Remove balls from liquid.
o o o o o o o o o o o o o o o o o o

Fruit Dumplings

From a
1920's
cook book
**********

.

1 pt. Flour
1 cooking spoon Lard
1 level tsp. Baking Soda
some Milk
2 rounded tsp. Cream of Tartar
some Salt
.

Work Lard into Flour
which has been mixed and with
Cream of Tartar,
Baking Soda,
and Salt.
Add sufficient Milk to make a soft Dough.
Roll and cut into squares.
Place slices of cooked Apples,
Peaches,
or Pears,
or Fresh Berries
on each square.
Fold over and pinch edges.
Turn upside down in a bread pan,
4 to a pan.
Make a syrup of
1 c. Sugar,
1 Tbsp. Butter,
and 1 pt. Boiling Water.
Pour Syrup over Dumplings,
and bake over a low flame for 45 minutes.
Serve with,
or without Cream.
::::::::::::::::::::::::

Noodle Balls (home made)

From a
1907
cook book
......................

.

Use Noodle Recipe Mixture,
allowing less Flour.
Shape into round marbles,
and cook in boiling Salted Water for 20 to 30 minutes.

.

Serve hot in Soups.
............................................

Noodles (home made)

From a
1907
cook book
~~~~~~~~~~~~

.

some Flour
1/2 tsp. Salt
1 Egg
some Cayenne
slight grating of Nutmeg
.

Beat Egg.
Add all Seasoning and
enough Flour to make a stiff Dough.
Work on Floured board until smooth and elastic.
Cut a small portion and roll thin as a wafer.
Cut in fancy shapes and cook in boiling Salted Water,
or Soup Stock, for 20 minutes.
Serve hot in Soups.

.

This Paste may be spread on the bottom of
inverted dripping pans and baked in a quick oven.
Crease before removing from pan.
~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberry Dumplings

From an

1897

cook book

""""""""""""""

.

3 c. Flour

1 heaping tsp. Baking Powder

1/4 tsp. Salt

2 Tbsp. Butter

sufficient Milk, ~ (to form a soft dough)

.

Mix together the Flour, Baking Powder, and Milk.

Rub in the Butter and wet up with the Salt.

Roll out about 1/2 inch thick and

cut into 4 inch squares.

In the centre of each, place 3 or 4 large Berries,

then gather up the paste around them.

Set on a greased tin and steam for 25 minutes.

==========

Dumplings should be eaten with a Strawberry Sauce.

.

2 Tbsp. Butter

1 c. Powdered Sugar

a few drops Lemon Juice

1 (shy) c. Berries

.

Prepare by beating together the first 4 ingredients.

Then stirring in the Berries.

~~~~~~~~~~~~~~~~~~~~~~~
*****

Baking Powder Dumplings

From a

1918

cook book

""""""""""""""

.

2 c. mixed Flour

4 tsp. Baking Powder

3/4 tsp. Salt

2 tsp. Fat

3/4 c. Milk

.

Mix and sift dry ingredients.

Rub in Fat with tips of fingers,

or chop in with a knife.

Add Milk gradually to make

a soft dough.

Use a knife in mixing.

.Note:

( 1 c. Flour with 1 c. Mashed Potatoes

may be used in place of the 2 c. Flour ).

.

Place the Dough by spoonfuls on top

of a boiling Stew.

Cover and let boil for 12 minutes

without removing the cover.

~~~~~~~~~~~~~~~~~~~~~

Dumplings (home made)

2 c. Flour
1 tsp. Salt
2 Tbsp. Baking Powder
2 Large Eggs
2/3 c. Milk
1/4 c. Melted Shorting

.

Sift Flour, Salt, and Baking Powder.

.

Beat Eggs, add Milk, & Shortening.

.

Combine Liquid Mixture,

and Dry Mixture.

.

Mix Well.

.

Drop into Soup Broth with spoon.

Round Ball Soup

By:

Ella Denbrook

`

Dumplings

```````````````

& Broth

`

`

Peel raw Potatoes & grate them real fine.

`

Squeeze in a cloth, to make Potatoes very dry, ~ put in mixing bowl.

`

Add:

`````

1 or 2 Raw Eggs

1 tsp. Baking Powder

1/4 tsp. Ground Cloves

1/4 tsp. Black Pepper

Dash Salt

2 Tbsp. Flour... ~ (add a little more, if needed)

some Finely Chopped Onions -{optional amount

all other Spices are also optional

`

Mix together well.

`

Roll into small balls ~ (about the size of a Quarter).

`

Drop into Boiling Pork Hock Broth.

These Dumplings may also be used

in other kinds of Broth.

________________________

`

Broth

~~~~~~

`

Water

Pork Hocks

1/4 tsp. Ground Cloves

1 tsp. Salt

1/4 c. Chopped Onion

1/2 c. Whit Rice

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Grandma never wrote this one down,

so I hope Mom & I got it right.....

at least the most of it.

Potato Klub

5 Medium size Potatoes, ~ grated very fine

3/4 c. Milk

1 Large Egg

2 tsp. Baking Powder

3 Tbsp. (heaping) Graham Flour, ~ or Whole Wheat Flour

Salt... ~ (to your own taste)

Mix the above ingredients with Flour until the dough handles well.

Roll into large balls, (size of base balls) with damp hands.

Poke cubes of Meat (Ham or Pork) into the middle of large balls.

Drop into boiling broth, & cook until done, ~ about 1 hour.

Check for sticking on bottom, lift with a slotted spoon.

These Dumplings should raze to the top, when done.

Serve hot, with melted Butter.

Slice up cold left-over Dumplings,

and brown in Butter.