Evening star., 1902-03-11
Table and Kitchen,
The Ancient Romans Liked Apple
Dumplings.

It is said that apple dumplings were a
favorite dish among the ancient Romans
and were baked or boiled Just as they are
now. But we do not today find them
common dish among the Italians At least
they are never offered to strangers Their
preservation seems to have come through
English and German cooks. who hold them
in high esteem and still produce them " ith
little If any change from the old-fashioned
method of making these homely, but pop
ular dishes.
There are dumplings and dumplings how
ever, some are plain balls of dough made
light with yeast or baking powder and
without shortening: mixed with water or
milk and dropped and steamed over hot
water or stews and serving the twofold
purpose OF garnish for the meat dish and
bread to accompany 1t. The same mixture
with more flour added becomes a dough,
stiff enough to roll out or break Oft in lit
tie balls. The balls are steamed plain and
generally eaten with a good fruit sauce or
compete for dessert. while the rolled dough
Is cut into squares. filled with fruit and
steamed or baked for dessert.
The baked dumping frequently has eggs
and little shortening added to the other
materials and the dough rolled thinner
than the plain dough
The baked dumplings are considered
much more wholesome than the steamed
and are not SO difficult to make success
fully without considerable experience. for
the steamed dumping must not be looked
at while cooking, and unless served
Immediately as soon as done. they become
heavy. But the steamed dumping Is the
favorite when 1t Is a success. A suet crust
OF dumplings Is most excellent: the dough
Is made lighter by the suet.
1ria ad fr,,Jko 1,a
In dumplings. but fresh seem best suited
for the steamed dumplings, and certainly
taste better.
Plain Dumplings for a Stew.
Measure one pint Of stfted -four; add two
teaspoonfuls of baking powder and quarter
OF a teaspoonful Of salt: sft again: mix
into soft dough with a cup or more OF
sweet milk or water. Ten minutes before
serving the stew drop the dough by the
spoonful over the top Of stew, cover closely
and steam ten minutes before lifting the
cover. They should then be light, dry and
thoroughly well done. You can make the
dough little stiffer. turn 1t ont on bread
board. pat it out and cut into small rounds
half an inch thick Cook these little
longer than the drop dumplngs Serve
them on same dish with the stew either
as border OF place over the top of the
meat.
Egg Dumplings for Soups.
Rub the yolks of two hard-boiled eggs
to smooth paste with a little soft butter.
Season to taste with salt. pepper and nut
meg. Add the beaten whites with sufficient
flour to enable YOU to form the dough into
little balls the size Of marbles. but Go not
nave them too stiff. Drop them in the
boiling soup for few minutes to cook the
-four
Potato Dumplings.
Boil twelve large potatoes In their jack
cts. peel and crate them then add half
loaf OF grated bread tablespoon of
melted butter. two tablespoons of flour.
a teaspoon of salt. a grating Of nutmeg.
little grated lemon peel three eggs beat
en- and a cup Of stale bread cut into tiny
dice-shaped pieces and Drowned in a little
butter. Mix all together and form into
dumplings. Boil them In salted water As
soon as they come TO the top, break open
and If cooked through to the center it Is
done These may be served as dessert