The Pilgrim Cook Book/Dumplings and Noodles
Dumplings and Noodles
Never Fail Dumplings.
One and one-half cups flour, 1 teaspoon baking powder, pinch salt. Mix, add 1 egg and ¾ cup sweet milk. Stir and drop by the spoonful into boiling chicken, veal, or lamb broth. Keep covered for 5 minutes, then uncover and boil a few minutes longer. Serve at once. — Mrs. A. J. Koehneke.
Two cups flour, 2 teaspoons baking powder, 2 eggs, ½ teaspoon salt, 7 tablespoons milk. Mix well and drop in steamer with tablespoon. Nice with stewed chicken. — Mrs. Sodemann.
Make a nice light biscuit dough and form it into small, thin rounds, just large enough to hold 1 heaping tablespoon corn, seasoned to taste. Add a lump of butter and form into round dumplings. Steam for about 30 minutes and serve as a garnish for stewed chicken. — Mrs. Albrecht.
One heaping tablespoon butter, 3 eggs, 10 crackers, nutmeg and lemon rind to taste. Stir butter to cream, add yolks of eggs, nutmeg and lemon rind; add whites of eggs, beaten stiff, and lastly crackers, rolled fine. Form little balls, drop in boiling soup and let boil for a few minutes. — Mrs. John C. Koebel.
Boil ¼ cup farina in 1 cup soup, then remove from stove add 1 egg and nutmeg to taste. Drop into soup from a tablespoon and boil 5 minutes before serving. — Mrs. Wm. Bohnsack.
One pound calf's liver, 2 eggs, 3 slices white bread, 1¼ cups flour. Chop liver fine, add beaten eggs and bread. Allow to stand until bread is soft, then add flour, pepper and salt. Drop into boiling broth and boil about 20 minutes. — Mrs. Wm. Hinrichs.
Meat Dumplings (for Soup).
One-half pound chopped beef and pork, 2 slices stale white bread (soaked in cold water and pressed dry), 1 egg, 1 good sized grated onion, parsley, pepper, salt, nutmeg to taste. Mix all together, form in small balls. Boil in soup 10 minutes without a cover. — Mrs. C. B. Moellering.
Grate 6 boiled potatoes and add 4 or 5 rolled crackers, then add 2 eggs beaten with 1 spoon milk. Mix, add 1 teaspoon salt, pinch of baking powder and enough flour to handle. Form into balls and drop into boiling water; cook 30 minutes. — Mrs. Mandel Z.
Boil and mash about 10 medium sized potatoes, or use left over potatoes and grate them. Then grate about 20 raw potatoes and squeeze dry in cheese cloth. Mix all together and add about 3 slices white bread cut into cubes, shape into balls, put into boiling water and boil ½ hour. Serve with pork roast or sauer braten. — Mrs. Wm. C. Hinricks.
This recipe will make enough for 4 or 5 persons. Cook ½ peck spinach well, drain and chop real fine. Fry 1½ pounds pork shoulder and when done put through meat chopper so it will be real fine; season with pepper, salt, a little nutmeg and 2 eggs. Mix with the gravy from the fried pork. Make noodle dough and roll out; they should not be too dry cut them in triangles or 3-inch three cornered pieces. Put about 1 tablespoon filling on each and roll up. Wet edge and close all around. Cook them in salt water, drain in colander; when cold fry in butter. — Mrs. E. S. Berndt.
Make a regular noodle dough with 4 eggs; do not roll too thin, and do not allow them to dry. Cut into 7-inch squares, and put on each one a large tablespoon of the following mixture: 1 pound chopped beef, veal or pork, together or separately (leftovers are good for this), add ½ pound of bread or crackers soaked in water and squeezed out, 4 eggs, salt and pepper, finely chopped onion. Mix all ingredients well, fill the squares and then fold over the ends to the center like an envelope and pat them about ¾ inch thick. Put in boiling salt water and boil 20 minutes. Strain and serve with butter and gravy, or use in soup. — Mrs. Mandel Z.
Boil 8 potatoes and put through ricer on bread board, make hollow in center and add 2 cups flour, 3 beaten eggs, 1 teaspoon salt; knead it, cut in strips, roll with hands and cut into little pieces. Roll each into inch length and thickness of a pencil; boil about 5 minutes in 4 quarts boiling water and 1 tablespoon salt. Strain and pour over some melted butter. Serve with browned bread or cracker crumbs. — Ada Burhop Bohnsack.