—10—
No. 19—FLOUR DUMPLINGS.
Quantity for 6 Persons.
- 1 cup of flour
- 1½ cups of boiling water
- 1 tbsp. of butter
- 1 tsp. of salt, 1 egg
Preparation: The flour and salt are mixed and the boiling water, in which the butter is melted, poured on and the mass stirred briskly, after which the egg is mixed in.
The bouillon should be boiling, and the dumplings are formed or cut out with a teaspoon, put into the bouillon, and boiled 8 minutes.
Remarks: These dumplings may be made large, boiled in salt water 10 minutes and served with stewed fruit.
No. 20—RICE SOUP WITH BOUILLON.
Quantity for 6 Persons.
- ½ cup of rice
- 3 qts. of bouillon
- 2 cups of cold water
Preparation: The rice is washed and put on with 2 cups of cold water to boil 5 minutes; then pour off the water. Now add 3 qts. bouillon and cook slowly for 1 hour.
No. 21—BOUILLON RICE SOUP WITH TOMATOES.
Quantity for 6 Persons.
- ½ cup rice
- 2 cups water
- ½ qt. canned tomatoes or 1½ lbs. fresh tomatoes.
- 3 qts. bouillon
Preparation: After the bouillon boils as in No. 1, add instead of one tomato the quantity mentioned in this recipe. Proceed as in No. 20, strain the bouillon and boil the rice in it for 1 hour.
No. 22—RICE SOUP WITH MILK.
Quantity for 6 Persons.
- ½ cup of rice
- 3 cups of water
- 2 qts. of milk
- 1½ tsp. of salt
Preparation: The rice is washed in water, and boiled for 5 minutes. Pour off the water and gradually add milk. It takes the rice about 1½ to 2 hours to get soft. Serve with sugar and cinnamon or cooked prunes.
In the summer time rice is palatable and refreshing, served cold with milk.
