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

DUMPLINGS & FRITTERS

BREAD DUMPLINGS #2
 
 Take 1 cup of bread sponge, 2 cups of water, 2 eggs, 1 teaspoonful of salt; mix same as for bread; let rise until light, then make into balls as large as a teacup; when very light drop into boiling water and cook until done. Serve with sweetened cream.

Sister Josie Sloniker, Burroak, Kans.

 

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