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No. 126—ROLL DUMPLINGS.
Quantity for 6 Persons.
- 6 rolls
- 1 piece of butter, (egg size)
- 1 cup of flour
- ½ cup of sugar
- 2–3 eggs
- 1 pinch of salt
- 4 qts. of water mixed with 1 tbsp. of salt
Preparation: The rolls must be soaked in water or milk and the liquid pressed out. Cream the butter with the eggs and sugar, then mix all this with the soaked rolls, flour and salt. Now boil 4 qts. of water with one tablespoonful of salt, cut off dumplings from t!he batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes. Always try one dumpling first, if too loose, mix a little more flour into the batter.
No. 127—BETTER KIND OF ROLL DUMPLINGS.
Quantity for 6 Persons.
- 6 rolls
- 3 eggs
- ¼ lb. of butter
- ½ cup of sugar
- ½ cup of currants
- ¼ lb. of blanched, ground almonds
- Rind of ½ lemon
- A pinch of salt
- ¾ cup of flour
- 4 qts. of salt water
Preparation: The rolls must be soaked in milk and the milk pressed out. Cream the butter with the yolks of eggs and sugar, add the almonds, currants, grated lemon rind, rolls, flour and salt. Beat the whites of eggs to a stiff froth and stir into the mixture. Let the 4 qts. of salt water boil, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes.
Remarks: Always try one dumpling first, if too loose, mix a little more flour into the batter.
No. 128—LEMON ICE GARNISHED WITH FRUIT
Quantity for 6 Persons.
- 1 pt. of milk
- Juice of 1 lemon
- 1½ cupfuls of sugar
- 6 slices of canned pineapple
- 6 boiled prunes
- 6 tsps. of whipped cream
- 6 tsps. of brandied cherries
- ½ cupful of fruit juice
- 6 preserved apricots cut in half
Preparation: Mix the milk, lemon juice and sugar, but do not freeze. On each dessert plate put a slice of pineapple, on this the half of an apricot, a prune on the apricot, then a teaspoonful of whipped cream, finishing with the brandied cherries, adding a small piece of lemon ice to the fruit. Mix some of the pineapple and apricot juice, boil with sugar and 2 tablespoonfuls of sherry until it thickens. Add 3 tablespoonfuls of this sauce to each plate of dessert.
