The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-03-12

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 it. The
same mixture with more flour added
becomes dough, stir enough TO ron
out or break off into little balls The
balls are steamed plain and generally
eaten with a good fruit sauce or COM
pote for dessert, while the rolled dough
is cut into squares. filled with fruit and
steamed or baked for a dessert
The baked dumping frequently has
eggs and a 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 steam
ed and are not so difficult to make sue
cessfully without considerable exper-
fence, for the steamed dumping must
not be looked att while cooking, and
unless served Immediately as soon as
done, they become heavy But the
steamed dumping is the favorite when
it is a success. A Suet crust of dump
lings is most excellent; the dough is
made lighter by the suet-
Fresh, dried or canned fruits can be
used in dumplings, but fresh seem best
suited for the steamed dumplings, and
certainly taste better
PLAIN DUMPLINGS FOR A STEW.
Measure one pint of sifted flour; add
two teaspoons of baking powder and
quarter of a teaspoonful of salt; sift
again; mix into soft dough with 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 thorough
ly we'll done. You can make the dough
a little sitter. turn it out on bread
board, pat it out and cut into small
rounds half an inch thick Cook these
a little longer than the drop dumplings-
Serve them on same dish with the stew,
either as a border or placed 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, pep
per and nutmeg. Add the beaten whites
with sufficient flour to enable you to
form the dough into little balls the size
of marbles, but do not have them too
stiff Drop them in the boiling soup
for a few minutes to cook the flour.
POTATO DUMPLINGS.
Boil twelve large potatoes in their
Jackets peel and CRATE them, then add
half loaf of grated bread, a table
spoon of melted butter. two tablespoons
of flour, teaspoonful of salt. grating
of nutmeg, a little grated lemon peel
three eggs beaten and 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 sailed water AS soon as
they come to the top. break open and if
cooked through to the center 1T is done.
These may be- served as a dessert with
a sour sauce.
APPLE DUMPLINGS WITH SUET
CRUST.
Pare eight fine apples and cut them
in quarters, remove the cores. Roll the
suet crust out half an inch thick and
cut into round pieces. Dust each piece
of apple with little sugar and Gin
namon and place four sections on each
round of paste. Gather up the edges
and pinch them together over the apple.
When all the dumplings are made, drop
them into a kettle of boiling water and
let them boil gently for an hour. Take
them up on hot dish ana serve with
plain. sweetened cream. If you want
to serve the dumplings Just as grand
mother did," sweeten the cream with
''treacle-"
Put four cups of sifted flour into a
bowl add two teaspoons of baking pow
der and a teaspoon of salt, and sift
again. Then put in two tablespoons of
butter and rub into the Hour until
thoroughly mixed. Add enough cold
milk or water to make a soft dough, roll
out half an inch thick; cut into squares
and lay in the center of each tart ap-
pie, pared, cored and the space filled
with brown sugar mixed with little
cinnamon, stick a whole Glove in the
top, draw up the corners of the dough,
pinch them and the edges together and
place them in, a buttered baking pan
and bake a nice brown. giving same
tine apple pies When done, brush
with beaten egg and put back in the
oven to glaze. Serve hot with brandy
or fruit sauce.
JAM DUMPLINGS.
To one quart of sifted flour add two
heaping teaspoons of baking powder
half teaspoon of salt and four table
spoons of sugar and sift several times
Beat two eggs light and add to a cup
of milk: stir into the -four, adding a
large tablespoon of butter-melted
dough; add enough milk to make soft
dough; roll out, cut in squares. put
large spoonful of jam in center of
each square, pinch the edges together.