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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

DUMPLINGS & FRITTERS

BREAD DUMPLINGS #1
 
 Take bread dough, work in a piece of butter the size of an egg, 1/2 cup of sugar, 1 egg, work thoroughly into the dough, then make it into little balls; let rise till light; have enough boiling water in a kettle to cook them; drop the dumplings into the boiling water, cover kettle tight, let boil 1/2 hour; do not remove cover till dumplings are done. A little salt added to the water before putting in the dumplings improves them. Serve with sweetened milk.

Sister Mary Wallace, Mt. Morris, Ill.

 

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