Bice-flour Dumplings. — Set a saucepan with V, cup milk and
1 ounce butter over the fire ; as soon as it boils add 2 ounces of rioe
flour, stir until it forms into a smooth paste and loosens itself from
the bottom of saucepan ; then remove, turn the paste into a bowl ;
when nearly cold add by degrees the yolks of 2 eggs✪ Rice-flour Dumplings, 1 tablespoon-
f ul sugar ; last the beaten whites of the 2 eggs ; cut with a teft-
spoon small portions from this mixture; drop them into fruit or
wine soups, and boil 6 minutes. The best way is to boil 1 dumpling;
if too soft add a little dry farina, and if too firm, a little milk.
Apple Balls for Fruit Soup.— Peel and core 4 large greening
apples, place them in a pan, and bake in a medium hot oven ; when
done press the apples through a sieve ; add the yolks of 3 eggs, ly^
cup grated bread crumbs, Yg tablespoonful butter, 2 teaspoonfuls
sugar, 1 tablespoonful fine-cut citron, V4 teaspoonful cinnamon✪ Apple Balls for Fruit Soup;
mix all well together ; let it stand 1 hour, then beat the 3 whites to
a stiff froth, add them to the mixture ; shape into small balls either
with a teaspoon or the hands, and boil in fruit soups. In place of
apples any kind of fruit may be taken.
SMALL DUMPLmeS FOB FRUIT AND WINE SOUPS. 88
Farina Dumplings for Soup. — Place a small sancepan with
Vt cnpf al milk oyer the fire ; add Yg tablespoonf ul butter ; as soon
as it boils add 3 tablespoonf uls farina, stir and cook till it forms
into a smooth paste and loosens from bottom of saucepan. Bemove
from the fire, tnm the paste into a bowl, and when nearly cold mix
it with the yolks of 2 eggs ; season with Y4 teaspoonf ul salt, Y4 tea-
spoonfnl nutmeg✪ Farina Dumplings for Soup, add last the whites beaten to a stiff froth ; mix
all well together ; take with a teaspoon small portions from this,
drop them into boiling salted water, boil five minutes ; then care*
fully remove the dumplings with a skimmer, lay them in the tureen
and pour the soup over them.
Sponge Dumplings for Soup. — Place a small saucepan with
Ys cupful milk and 1 ounce butter over the fire ; when it begins to boil
add Ys cupful flour, stir and cook till it forms into a smooth paste ;
then remove, and when nearly cold add the yolk of 2 eggs, Y4 tea-
spoonful salt, and nutmeg ; add last the 2 whites beaten to a stiff
froth ; stir until perfectly smooth ; then cut with a teaspoon small
portions from this mixture, drop them into boiling salted water,
boil 6 minutes ; remove them with a skimmer, lay in the tureen^
and pour the soup over; 1 teaspoonf ul fine-chopped parsley may
be added to the mixture if handy.
Sponge Dumplings with Cheese.— One cup milk, 1 ounce
butter, 1 cup fiour, 2 whole eggs and 2 yolks, 2 tablespoonf uls of
grated Parmesan cheese, little salt, and nutmeg✪ Sponge Dumplings with Cheese. Place the milk
and butter in a saucepan over the fire ; add flour as soon as it boils ;
keep stirring until formed to a smooth paste and loosening itself
from bottom of saucepan ; then put the paste into a dish, mix with
the yolks, salt, and nutmeg. When cooled off, add the cheese and
the whipped whites of the 2 eggs ; mix well ; take a small portion
with a spoon and drop into boiling water (if too soft, add a little
dry farina). Shortly before serving drop with a tablespoon small
oblong dumplings into the soup, and boil about 8 minutes.
S4 SMALL DUMPLINGS FOB FRUIT AND WINE SOUPa
Page 57 · 6 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bice-flour Dumplings. — Set a saucepan with V, cup milk and 1 ounce butter over the fire ; as soon as it boils add 2 ounces of rioe flour, stir until it forms into a smooth paste and loosens itself from the bottom of saucepan ; then remove, turn the paste into a bowl ; when nearly cold add by degrees the yolks of 2 eggs, 1 tablespoonf ul sugar ; last the beaten whites of the 2 eggs ; cut with a teaspoon small portions from this mixture; drop them into fruit or wine soups, and boil 6 minutes. The best way is to boil 1 dumpling; if too soft add a little dry farina, and if too firm, a little milk.
Apple Balls for Fruit Soup.— Peel and core 4 large greening apples, place them in a pan, and bake in a medium hot oven ; when done press the apples through a sieve ; add the yolks of 3 eggs, ly^ cup grated bread crumbs, Yg tablespoonful butter, 2 teaspoonfuls sugar, 1 tablespoonful fine-cut citron, V4 teaspoonful cinnamon; mix all well together ; let it stand 1 hour, then beat the 3 whites to a stiff froth, add them to the mixture ; shape into small balls either with a teaspoon or the hands, and boil in fruit soups. In place of apples any kind of fruit may be taken.
SMALL DUMPLINGS FOR FRUIT AND WINE SOUPS. 88
Farina Dumplings for Soup. — Place a small sancepan with Vt cnpf al milk oyer the fire ; add Yg tablespoonf ul butter ; as soon as it boils add 3 tablespoonf uls farina, stir and cook till it forms into a smooth paste and loosens from bottom of saucepan. Bemove from the fire, tnm the paste into a bowl, and when nearly cold mix it with the yolks of 2 eggs ; season with Y4 teaspoonf ul salt, Y4 teaspoonfnl nutmeg, add last the whites beaten to a stiff froth ; mix all well together ; take with a teaspoon small portions from this, drop them into boiling salted water, boil five minutes ; then care* fully remove the dumplings with a skimmer, lay them in the tureen and pour the soup over them.
Sponge Dumplings for Soup. — Place a small saucepan with Ys cupful milk and 1 ounce butter over the fire ; when it begins to boil add Ys cupful flour, stir and cook till it forms into a smooth paste ; then remove, and when nearly cold add the yolk of 2 eggs, Y4 teaspoonful salt, and nutmeg ; add last the 2 whites beaten to a stiff froth ; stir until perfectly smooth ; then cut with a teaspoon small portions from this mixture, drop them into boiling salted water, boil 6 minutes ; remove them with a skimmer, lay in the tureen and pour the soup over; 1 teaspoonf ul fine-chopped parsley may be added to the mixture if handy.
Sponge Dumplings with Cheese.— One cup milk, 1 ounce butter, 1 cup fiour, 2 whole eggs and 2 yolks, 2 tablespoonf uls of grated Parmesan cheese, little salt, and nutmeg. Place the milk and butter in a saucepan over the fire ; add flour as soon as it boils ; keep stirring until formed to a smooth paste and loosening itself from bottom of saucepan ; then put the paste into a dish, mix with the yolks, salt, and nutmeg. When cooled off, add the cheese and the whipped whites of the 2 eggs ; mix well ; take a small portion with a spoon and drop into boiling water (if too soft, add a little dry farina). Shortly before serving drop with a tablespoon small oblong dumplings into the soup, and boil about 8 minutes.
S4 SMALL DUMPLINGS FOB FRUIT AND WINE SOUPa
Records on this page
Rice-flour DumplingsApple Balls for Fruit SoupFarina Dumplings for SoupDumplings for SoupSponge Dumplings for SoupSponge Dumplings with Cheese