European and American cuisine

Sponge Dumplings for Frieassees.— Four ounoes batter, 4 ounces flour, Y^ pint of milk, 4 eggs, little salt, and nutmeg. Place a soupplate over a saucepan in which there is some hot water; put half of the butter with the flour into the plate ; mix well together. Pour the milk in another saucepan ; as soon as it boils, add the mixed flour and butter, stirring constantly until it becomes a smooth paste and loosens itself from bottom of saucepan ; then put the paste into a dish, and set it aside to cool. Stir the remaining butter to a cream, add by degrees 4 yolks, the salt, nutmeg, and the paste. When the whole is well blended, add 1 tablespoonful dry farina and the whites beaten to a stiff froth ; form with a tablespoon into small oblong dumplings, drop into boiling salted water, boil 8 minutes; remove them with a skimmer, lay in a hot dish. Fry 7t cupful grated bread crumbs in 1 ounce butter light brown, pour them over the dumplings, and serve with fricassees, rago&ts, or stews. Bread Dumplings. — Stir 2 ounces of butter to a cream ; add by degrees 2 eggs, little salt, nutmeg, Y4 teaspoonf ul sugar, and 1 cup of grated bread crumbs ; when well mixed, let it stand 1 hour. Shortly before serving form into balls, like a pigeon's egg, and boil 6 minutes in the soup. Another way is to soak 4 ounces bread without the rind for 10 minutes in cold water, press out, and place it in a saucepan with 1 tablespoonful butter or drippings, stirring constantly for 5 minutes ; then take it from the fire, put into a dish ; when cooled off, mix it with the yolks of 2 eggs, a little salt and nutmeg, lastly the beaten whites of 2 eggs ; shape into small oblong dumplings with a teaspoon, and boil 6 minutes in the soup or in salted water. Chicken Forcemeat Balls. — Soak 2 ounces stale baker's bread without the rind in cold water for 10 minutes, inclose it in a towel, and press out all the water; melt 1 ounce butter in a saucepan, add the bread, stir and cook 5 minutes ; transfer it to a wooden bowl ; when cold, add the fine-chopped breast of a young chicken, pound SMALL DUMPLINGS FOR FRUIT AND WINE SOUPS. S5 the two with a potato masher into a paste ; add the yolks of 2 eggs ; season with 1 teaspoonf ul salt, y^ teaspoonf ul white pepper, Y4 teaspoonful nutmeg, add last the 2 whites beaten to a stiff froth ; form the preparation into small ronnd balls the size of a walnut (moisten the hands with cold water while rolling the forcemeat balls) ; drop them into boiling salted water, boil 6 minutes ; remove them carefully fully with a skimmer, and use as directed in Tarious recipes.