DUMPLINGS.

TAKE one quart of flour and two tablespoonfuls of butter and rub the butter into the flour with your hands till it looks like sand. Add two heaping teaspoonfuls of baking powder into the flour, wet with two cups of cold milk and work up quickly, just stiff enough to roll into a paste less than half an inch thick. Cut into squares, and lay in the center of each tart apple, pared and cored; fill up the place that was cored with brown sugar, a clove and some cinnamon and take the corners of the square and pinch them together neatly. Lay in a buttered baking pan and bake until brown. Then brush them over with beaten egg and put back in the oven to glaze say for two or three minutes. Eat hot, with brandy sauce.

Pare and core nice large baking apples, fill the holes with some nice preserves or jam, roll the apples in sugar, and cover with a rich pie crust and bake. When done, cover with a nice boiled icing, and set back in the oven, leaving both doors open, to let the icing dry.

(No. 1.) Soak two cents' worth of compressed yeast in a cupful of lukewarm milk, with a teaspoonful of sugar and a teaspoonful of salt, and sift a pint of flour in a bowl, in which you may also stir a small cupful of milk and two eggs (one egg will answer when they are scarce). Pour in the yeast and work all thoroughly, adding more flour, but guarding against getting the dough too stiff. Cover up the bowl of dough and let it raise until it is as high again, which will take at least four hours. Then flour a baking board and mold small biscuits out of your dough, and let them raise at least half an hour. Then butter a large, round, deep pan, and set in your dumplings, spreading or rather brushing each with melted butter as you do so. When all are in, pour in enough milk to reach just half way up to the dumplings. Set in the oven on a brick, and let them bake until a light brown. Eat hot, with vanilla sauce.

(NO. 2.) Make the dough just as you would in the above receipt, adding a tablespoonful of butter, and after they have risen steam instead of baking them. If you have no steamer improvise one in this way: Put on a kettle of boiling water, set a collander on top of the kettle and lay in your dumplings, but do not crowd them; cover with a close-fitting lid and put a weight on top of it to keep in the steam; when done they will be as large again as when first put in. Serve with vanilla or prune sauce.

(No. 3.) Made as above. Set on the fire a kettle of boiling salt water and when it boils very hard put in the noodles, but do not crowd them, as they require plenty of room to spread and raise. Take up one at first to try whether it is done by tearing open with two forks. If you have more than enough for your family, bake a pan of biscuits out of the remaining dough.

Make a dough of a quart of flour and a pint of milk, or water, a tablespoonful of shortening, a pinch of salt, one egg and a spoonful of sugar; add a piece of compressed yeast, which has previously been dissolved in water. Let the dough raise for three hours. In the meantime make a compote of peaches by stewing them with sugar and spices, such as cinnamon and cloves. Stew enough to answer for both sauce and filling. When raised, flour your baking board and roll out the dough half an inch thick. Cut cakes out of it with a tumbler, brush the edges with white of egg, put a teaspoonful of peach compote in the center of a cake and cover it with another layer of cake and press the edges firmly together. Steam over boiling water and serve with peach sauce. A delicious dessert may also be made by letting the dough rise another half hour after being rolled out, and before cutting.

Boil as many large potatoes as you wish dumplings (to twelve dumplings, twelve potatoes). It is better to boil the potatoes the day before using. Boil them in their jackets, pare and grate them then add half a loaf of grated stale bread, a tablespoonful of melted butter or suet, a teaspoonful of salt, two tablespoonfuls of flour, half of a grated nutmeg, and part of the grated peel of a lemon, three or four eggs and a saucerful of bread which has been cut in the smallest dice shape possible and browned in butter or fat. Mix all thoroughly and form into round dumplings. Put them into boiling salt water and let them boil until done. As soon as they raise to the top of the water, take up one and try it, if cooked through the center remove them all. Serve with a fruit sauce, or heated fat, with an onion cut up very fine and browned in it. A sweet and sour is also very nice, made as follows: Boil vinegar and water together in equal parts and sweeten to taste. Melt a piece of butter in a spider, throw in a spoonful of flour, mix rapidly, then add a pinch of salt, and also add the boiling vinegar gradually to this, also some ground cinnamon and a pinch of ground cloves.

Wash and scald two cups of rice, and put on to boil in a farina kettle with a pint of milk and as much water. Let it boil until tender, not omitting the required salt. Spread the rice upon dishes to cool. Blanche two ounces of sweet almonds and one ounce of bitter almonds and pound to a paste in a mortar. Grate the peel of a lemon into a quarter of a cup of butter, rub the butter to a cream, with three-quarters of a cup of pulverized sugar, and add the yelks of four eggs, one at a time. Add the boiled rice gradually, a spoonful at a time, and about half a cupful of grated stale bread. When all is thoroughly mixed add the beaten whites of two eggs and form into flat dumplings. Turn each one into rolled cracker crumbs and then into beaten egg and fry in hot butter a nice brown. Serve with fruit or wine sauce. If you wish to serve them with meat, boil the rice in water and fry in fat.

Take large potatoes, say half a dozen, that have been cooked the day previous to using, grate a soup plateful, add about one-third as much of grated bread and cut up the crusts of the bread into dice shape and brown in heated fat; add salt, grated nutmeg or mace, about an ounce of fat, one tablespoonful of flour, a large tablespoonful of farina, and three or four eggs, whites beaten separate. Mix all up well and form into "kloesse." Flour them and put into boiling water that has been salted, boil for about fifteen minutes uncovered. Fry one, and if done it will be perfectly dry inside. Heat some fat and cut up a piece of onion in it. Brown and pour over dumplings. You may roll these out on a floured baking board and fill with bread crumbs which have been browned in heated fat and onion. Roll up, cut into lengths of about three inches, close the ends and boil.

Take the whites of three eggs, put them in an ordinary teacup, fill up the remaining space of the cup with milk or water and pour this into a small stew pan. Add a small cup of flour and two teaspoonfuls of butter or fat. Stir this over the fire until it is a thick mass of dough and remove from the fire to cool. When perfectly cold beat in the yelks of the eggs lightly, add salt and a little nutmeg or mace. Drop into boiling soup with a teaspoon, and cook about ten minutes covered. These dumplings may be cooked in with green peas or soups.

Scald some flour in a small tincup either with milk or water, mix in a small piece of butter and salt, and boil until thick. When cool beat in one or two yelks of eggs, and if too stiff add the beaten whites.

Rub the yelks of two hard-boiled eggs to a smooth paste, add a little salt and graded nutmeg and a speck of butter. Add the beaten whites of two eggs and just enough flour to be able to mold the dough into little marbles. Guard against making too stiff, and put in boiling soup one minute.

Chop and pass through a collander one-half pound of calf's liver; rub to a cream four ounces of marrow, add the liver and stir hard. Then add a little thyme, one clove of garlic grated, pepper, salt and a little grated lemon peel, the yelks of two eggs and one whole egg. Then add enough grated bread crumbs or rolled crackers to this mixture to permit its being formed into little marbles.

Boil as many potatoes as you want kloesse. When they are very soft drain off every drop of water, lay them on a clean baking board and mash them while hot, with a rolling pin, adding about two handfuls of flour. When thoroughly mashed break in three or four eggs, salt to taste, and flavor with grated nutmeg. Now flour the board thickly and roll out this potato dough about as thick as your little finger and spread with the following: Heat some fresh goose fat in a spider, cut up part of an onion very fine, add it to the hot fat together with a plateful of grated bread crumbs. When brown spread over the dough and roll just as you would a jelly-roll. Cut into desired lengths (about three or four inches), put them in boiling water, slightly salted, and boil uncovered for about fifteen minutes. Pour over them some hot goose fat, in which has been browned part of an onion. Serve with sauer kraut, sauer braten or compote of any kind.

Boil rice in water or milk in a farina kettle; rub the kettle all over with a piece of butter before putting in the rice, say a cupful, season with salt and add a lump of butter. When cooked, add about six apples, pared, quartered and cored, sugar and cinnamon. This makes a nice side dish, or dessert, served with cream.

Pick the rice over carefully, pour boiling water over as much as you wish to boil, say a large coffee cupful--let it remain in the boiling water at least five minutes; pour it away and set the rice on to boil in a farina kettle, with a lump of butter, a teaspoonful of salt and a pint of milk or water, when done slice up the pineapple and add, with as much sugar as is required to sweeten to your taste; you may add a little ground cinnamon also.

Cook according to above receipt.

Sift one pound of flour into a bowl and make a hollow in the center of the flour and break into it two or three eggs, add a saltspoonful of salt and enough water or milk to form a smooth stiff dough. Set on some water to boil, and salt the water and when the water boils drop the spaetzle into it, one at a time. Do this with the spoon with which you cut the dough, or roll it on a board into a round roll and cut them with a knife. When the spaetzle is done, they will rise to the surface, take them out with a perforated skimmer and lay them on a platter. Now heat a fourth of a pound of butter and add bread crumbs, let them brown for a minute and pour all over the spaetzle. If you prefer you may put the spaetzle right into the spider in which you have heated the butter. Another way to prepare them is after you have taken them out of the water is to heat some butter in a spider, and put in the spaetzle and then scramble about a dozen fresh eggs over all, stirring eggs and spaetzlen together. Serve hot.

Make a sauce of one tablespoonful of butter, into which you put three tablespoonfuls of flour. Brown the flour with the butter in a spider, add part of an onion finely chopped, then cover up the spider and let the onion smother for a little while, do this on the back of the stove, so there will be no danger of the onion getting too brown. Add vinegar and soup stock and a lump of sugar. Let this boil until the sauce is of the right consistency. Serve with spaetzlen made according to the foregoing receipt. You may pour the sauce over the spaetzlen before serving. If you desire the sauce sweet and sour, add more sugar.