The National home cook book

dough rolled thin, place in each a peach or half a peach together at top, place in deep granite tin, put sugar, butter, pieces of peaches around, pour over all one cup boiling water just before placing in oven; bake one-half hour or still nicely browned, serve at once with sugar and cream. i POTATO DUMPLINGS—Grate three large potatoes, and one-half cup of milk, one egg, one-half teaspoon: baking powder, one-half teaspoon of salt; add flour till it won’t stick to your — joins roll into a ball and cook 45 minutes. Serve with with pork chops and cabbage. STEAMED DUMPLINGS—To every cup flour add one tea- ‘spoon baking powder, a little salt, mix with water, roll about one-half inch thick, cut in squares of two inches, put in an “and steam for 12 or 15 minutes. Do not remove cover until -then. You can also use this same dough, rolled thin, cut insquares, fill with apples, steam 15 or 20 minutes. Use sauce of milk or cream, well sweetened, with a little vanilla flavoring. Follow these directions and you will always have du plings as light as feathers. = DUMPLINGS FOR STEWS—Mix two cups flour, one ‘tea- spoon baking powder, one-third teaspoonful salt. Add milk — to mix to a thick batter. Drop by small spoonfuls over boiling stew and cook 20 minutes. : oy * # Ea Tey __. DUMPLING WISDOM—To prevent dumplings for for fricassee becoming heavy or soggy, don’t use’ shortenings, - Heaviness may also be caused by a removal of the lid of p or steamer before the dumpling are done. Flour, salt, baking powder and sweet milk are all that are needed to make tender, fluffy dumplings of this kind, The dry ingredient should be sifted carefully together, then quickly mixed with the milk. During the cooking the liquid in pot or steamer Should be kept at a steady boil. No more dough or batter should be dropped in at one time than will cover the su _ dumplings are dropped in at once, those underneath are sure to be soggy. Allow 20 minutes for cooking. _ If spoon is dipped in cold water each time when dropped, BAKED EGGS—Grease dripping pan or small dish with butter; break eggs carefuily and cover bottom of dish with pepper and salt to taste. Put a small piece of butter o egg and bake in a slow oven, taking care not to bu Butter your gem pans, break an egg into each, co th a tablespoon of cream, adding salt and pep until the whites are set and serve at Ouse, BOILED (Soft)—Have the water come to a boil; add a little salt to the water; allow four minutes for cooking. To cook hard allow about 10 minutes. . BASKETS—Cut a slice of bread about two inches thick for each egg. Carefully scoop out a recess in the middle of _ the slice big enough to hold an egg and _ round the edges of the slice so that it looks like a basket. Dry the baskets in a slow oven until they are crisp and brown. Then in each put a little butter, a teaspoon of milk, salt, pepper and an eggs: — Put the baskets in the oven and leave them there until the eggs are set. s BIRD’S NEST EGGS—Whip the white of the egg stift and pile it in the shape of a nest on a thin slice of whole wheat or graham bread toast, moistened with a little milk and buttered on the under side. fourth pound dried beef broken into small pieces. Scramble — the’ eggs into beef. Don’t cook very long or eggs will be hard DEVILED EGGS—Hard boil eggs in cold water: whe : ‘cold peel. Just cut your egg in half either way, carefully take out yolk, mash yolks, add lump butter and prepared - mustard to make a thick paste. With this refill whites. If ' fora picnic put together with toothpicks. Some use the dry mustard, but I find the prepared mustard much better. ©