Corn Dumplings for Meats

Ingredients

• half a cup of corn meal
• a pint of boiling milk
• half a teaspoon of salt
• a teaspoon of baking powder
• two eggs

Method

1. 1

   Pour boiling milk over corn meal, stirring rapidly.

2. 2

   Cook in a double-boiler for half an hour.

3. 3

   Stir in salt, baking powder, and eggs.

4. 4

   Form into balls and drop into boiling meat broth for 10 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 46. The excerpt below is the record exactly as published.

Corn Dumplings for Meats — Dumplings for Boiled Rump of Beef — Brine for Corning Beef — To Boil Corned Beef — Corned Beef Hash — Beef Hash — Baked Beef Hash— Beef k la Mode— To Boil Fresh Tongue— To Boil Pickled Tongue — To Boil Smoked Tongue — Boiled Rump of Beef— Spiced Rump of Beef, Including Soup— Daube— Ropa Vieja — To Broil a Beefsteak — Chopped Stewed Beef — Chopped Beef on Toast — Deviled Soup Meat — Meat Fritters — Hamburg Steak — Hamburg Steak Balls— Hamburg Steak Beef Loaf — Beef Loaf — Beef Pie— Baked Meat Pie — Meat-and- Potato Pie— Pot Roast— Roast Beef— Roast Beef Gravy— Roast Beef Stew— Scalloped Beef— To Cook Smoked Beef— Creamed Dried Beef— Stewed Beef or Veal Tongue- Veal Cutlets— Veal Filet— Grillard of Veal— Veal Loaf— Veal Patties— Veal Potpie TO MAKE AND USE ASPIC JELLY THIS jelly is a pretty setting out of meats and it requires little skill and costs but little. Lately it has had popular- ity. Soak half a box of gelatine in half a cup of cold water for half an hour. Take a pint of consomme or stock, or, if you do not have either, a teaspoon of beef extract in a pint of water. With this simmer a teaspoon of onion- juice, a bay or thyme leaf, and a stalk of celery while the gelatine is soak- ing. Add the gelatine, season with salt and pepper, and set away to cool if you wish to cut it in blocks and use it to garnish salad. If you wish to inclose in it pieces of chicken, turkey, beef, slices of tongue, or fish, pour the liquid jelly little by little about the meat until it is inclosed, giving time for each layer to harden. Keep the mold in the ice-box until ready to serve. Then dip the mold in warm water, cover it with the face of a platter, turn over, having the mold upside down, and the jelly will slip out. Parsley, lettuce, etc., may be inclosed with the meat. BROWNED FLOUR Put the flour to be browned into a pie pan or skillet. Set on the stove and as the flour begins to brown stir constantly 82 THE HOME COOK BOOK and brown evenly. Let it become a light brown. It is well to keep this browned flour in a small glass jar or covered tin can and have it ready for use. TO THICKEN A GRAVY WITH FLOUR Mix flour with water, making a smooth paste. Thin to the consistency of cream and be careful to have no lumps. While the gravy boils pour in this flour and water. Allow it to boil up a moment, and remove from the fire to serve. DUMPLINGS FOR MEATS Sift two teaspoons of baking powder and half a teaspoon of salt into two cups of flour. Wet with a ;cup of milk, stirring and beating lightly and quickly with a spoon. Do not put on a board or roll, but drop from the spoon in spoon- fuls into the boiling chicken or beef liquor. Put on the kettle cover at once, set a weight on it, and boil rapidly, if the dump- lings are small, twelve minutes. Lay on a hot dish and serve at once. Cold air makes the dumplings fall, therefore if you have to keep them a second for the meat, set them in the oven. CORN DUMPLINGS FOR MEATS Upon half a cup of corn meal pour a pint of boiling milk, stirring rapidly. Put in a double-boiler and let cook and thicken for half an hour. Then stir in half a teaspoon of salt, a teaspoon of baking powder, and two eggs

Cook this with the app: pantry check, scaling, and the assistant.