Evening star., 1915-12-17
TO MAKE DUMPLINGS.
Chicken DumpIings.

Mix and slft three level teaspoonfuls
of baking powder and one-half a level
teaspoonful of salt with two cups of
flour. ADD sufficient milk to make a
soft dough. Roll lightly on fioured
board and cut into small biscuits.
Place on a creased pie plate in
steamer and cook twenty minutes. Do
not move or uncover the steamer while
the dumplinSs are cooking. Do not
start to make the dumplings until the
chicken is tender. 1t can walt, but not
the dumplings.
Suet Dumplings.
One cup of finely chopped beef suet.
one generous pint of flour; one tea
spoonful of black pepper, one and one
half teaspoonfuls of salt. Mix well to-
gether and add enough cold water to
make as thick as biscuit dough. Roll
out and cut with a biscuit cutter or
knife. drop into boiling water and cook
for one-half hour, drain and serve hot.
Serve with roast meat. \or the dump
lings may be slightly Drowned in the
oven after boiling. They are also good
added to a meat stew.
Liver Dumplings.
Chop one-half pound of liver and one
fourth pound of bacon, uncooked, as
fine as possible. Beat two eggs lightly
and add one-fourth cup of butter to
them. Then add the meat, the season.
ings of chopped parsley, white herbs,
salt anc pepper. and one and one-half
cups of breadcrumbs. adding more
breadcrumbs If necessary. This will de-
pend on the softness or dryness of the
crumbs and on the size OF the eggs.
The mixture should be just stiff enough
to make paste which can be formed
into balls. Divide into portions. roll
smoothly in the hands and poach in
boiling water before boiling, cooking
about fifteen minutes.
Potato Dumplings.
Crate four cold boiled potatoes and
add to them one cup of stale bread
crumbs soaked in little milk, just
enough to moisten, also one cup of
breadcrumbs crisped in a little butter
or drippings. Add two eggs, two ia
| bIespoonfuls of -four and seasoning of
salt, pepper and nutmeg. Form into
medium sized balls and steam or boil
| twenty minutes. Turn onto a serv-
ling dish and sprinkle with the remain
ing fried breadcrumbs.
Drop Dumplings.
Three eggs, one-half cup of milk, two
i itablespoonfuis ia of butter. one cup OF
-four, one-half teaspoonful of salt, oRe-
tsixteenth teaspoonful of pepper and a
grating Of nutmeg. Break the whites
of the eggs into a cup and add enough
milk to fill the cup. Mix with the but
ter and -four in a spider and stir as II
boils until it leaves the spider clean.
When cool, stir in the yolks well and
! season to taste. Drop from teaspoon
into boiling soup five minutes before
serving.
Cornmeal Dumplings.
Sca1d four cups of cornmeal with a
sufficient quantity of hot liquid In
which ham has been boiled, add a
dash Of salt, stir together well. make
| into balls and drip into the ham liquor
when it is very hot Boil for twenty
or twenty-five minutes, occasionally
! stirring to keep from sticking to the
kettle
Baked Apple Dumplings.
| Select tart apples. pare and core
them and cut in quarters. Three large
| apples should make six dumplings.
The dough is made as follows: TIVE
and a half cups of -four. one heapine
teaspoonful of baking powder and one
teaspoonful of salt. Sift these ingre-
of lard into the flour and mix with
enough cold water to make a dough
which can be easily handled. Divide
the dough in six parts and roll eacf
part out large enough to hold the ap'
pies When the dough is rolled, put tbs
| apples in the center and fold the dough
/ over it, pinching the ends together
Bake in a shallow buttered dish in a
moderate oven and serve with cream
and sugar.