nice for Oyster soup. F(yr Entrees^ cut bread in heart-shaped
pieces about two inches long and half an inch thick and fry or toast
as above. For Vegetahles^ cut in triangular pieces one and a half
inches long, same thickness and fry as above.
Dumplings^ — These are a nice addition to soups and are made
in many ways, but however made, a little cold water should be added
to soup to stop the boiling just before they are put in (there are one
or two exceptions) and then the soup must not cease boiling for at
least ten or fifteen minutes when they will be done ; it is also very
important the cover fits closely that steam does not escape. For
Buckeye Dumpli^aSf take half pint sweet milk, two eggs, and
enough flour to make stiff batter ; drop off spoon into the soup and
cook ten minutes. For Marrow Dumplings^ which are very deli-
cate and can be varied in seasoning to suit any soup, beat one
ounce uncooked marrow and tablespoon butter to a cream ; add two
well-beaten egss and half pint bread-crumbs which should previously
well be soaked fn boiling milk, strained, and beaten up with a fork.
When well mixed add teaspoon each minced parsley and onion with
salt, pepper and grated nutmeg✪ Marrow Dumplings to taste, omitting the minced onions
where the flavor is very much disliked, and form the mixture into
small round dumplings. Drop these into boiling soup and let them
simmer for about half an hour. Serve in soup and they are also very
nice with roast meats or salad. Grated lemon peel and mace make a
nice seasoning and they^ are ready to serve as soon as they rise to sur-
face ; butter may be omitted if wished. For Stiet Dumplings^ take
Jint and a half flour, two thirds of a pint beef suet, half teaspoon
aking powder, saltspoon salt, half pint of cold water. Mix in a
large bowl, the suet, nnely chopped, and flour ; add to this the bak-
ing powder and salt and knead into a dry dou^h with the water.
Divide this doush in sniall pieces, roll each piece in a little ball and
throw them one by one into the boiling soup twenty minutes before
serving. The dropping of balls cools the boiling soup and care
should therefore be taken to wait an instant between the putting in
of each one that the liquid may boil up, otherwise the oalls will
burst apart. This is one of the exceptions to general rule. For
Sussex jDumpUnffSj mix quart flour with half pint water and little
salt making a smooth paste ; form into balls and drop in soup. For
Quick DumplingSj take pint of flour, measured before sifting ; half
teaspoon soda, teaspoon cream tartar, one of sugar and half of salt,
and mix thoroughly, sifting once or twice, and a teacup milk✪ Quick Dumplings.
Sprinkle a little flour on board. Turn the dough (which should
have been stirred into a smooth ball with a spoon) on it, roll half
inch thick, cut into small cakes, and cook ten minutes, and when
these are added to soup have it boiling. Light biscuit doueh makes
nice dumplings and when used roll tmn, cut and roll into balls and
finish as directed, although some prefer to steam them and then
place in tureen and pour soup over them.
602 VEGETABLES.
Page 522 · 3 recipe records on this page
Presented as published in 1890. 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
nice for Oyster soup. F(yr Entrees^ cut bread in heart-shaped pieces about two inches long and half an inch thick and fry or toast as above. For Vegetahles^ cut in triangular pieces one and a half inches long, same thickness and fry as above.
Dumplings^ — These are a nice addition to soups and are made in many ways, but however made, a little cold water should be added to soup to stop the boiling just before they are put in (there are one or two exceptions) and then the soup must not cease boiling for at least ten or fifteen minutes when they will be done ; it is also very important the cover fits closely that steam does not escape. For Buckeye Dumplings, take half pint sweet milk, two eggs, and enough flour to make stiff batter ; drop off spoon into the soup and cook ten minutes. For Marrow Dumplings^ which are very delicate and can be varied in seasoning to suit any soup, beat one ounce uncooked marrow and tablespoon butter to a cream ; add two well-beaten eggs and half pint bread-crumbs which should previously well be soaked in boiling milk, strained, and beaten up with a fork. When well mixed add teaspoon each minced parsley and onion with salt, pepper and grated nutmeg to taste, omitting the minced onions where the flavor is very much disliked, and form the mixture into small round dumplings. Drop these into boiling soup and let them simmer for about half an hour. Serve in soup and they are also very nice with roast meats or salad. Grated lemon peel and mace make a nice seasoning and they are ready to serve as soon as they rise to surface ; butter may be omitted if wished. For Suet Dumplings, take pint and a half flour, two thirds of a pint beef suet, half teaspoon baking powder, saltspoon salt, half pint of cold water. Mix in a large bowl, the suet, finely chopped, and flour ; add to this the baking powder and salt and knead into a dry dough with the water. Divide this dough in small pieces, roll each piece in a little ball and throw them one by one into the boiling soup twenty minutes before serving. The dropping of balls cools the boiling soup and care should therefore be taken to wait an instant between the putting in of each one that the liquid may boil up, otherwise the balls will burst apart. This is one of the exceptions to general rule. For Sussex Dumplings, mix quart flour with half pint water and little salt making a smooth paste ; form into balls and drop in soup. For Quick DumplingSj take pint of flour, measured before sifting ; half teaspoon soda, teaspoon cream tartar, one of sugar and half of salt, and mix thoroughly, sifting once or twice, and a teacup milk. Sprinkle a little flour on board. Turn the dough (which should have been stirred into a smooth ball with a spoon) on it, roll half inch thick, cut into small cakes, and cook ten minutes, and when these are added to soup have it boiling. Light biscuit dough makes nice dumplings and when used roll tmn, cut and roll into balls and finish as directed, although some prefer to steam them and then place in tureen and pour soup over them.
Records on this page
Marrow DumplingsBuckeye DumplingsQuick Dumplings