MEATS
SAUSAGE AND DUMPLINGS
Take a piece of sausage and 1 quart of thickly-sliced potatoes, put in a kettle with about 3 pints of water, season with salt and pepper; put over the fire and when it comes to a boil drop in the dumplings which are made as follows: Take 1 pint of buttermilk, 1 egg, a piece of lard the size of an egg, a little salt, 1 teaspoonful of soda sifted in enough flour to make the batter as stiff as it can be stirred with a big spoon; drop in small spoonfuls into the kettle, sprinkle parsley all through them and over it all; cover the kettle and let boil slowly for 20 minutes. Have a skillet on the stove with some browned butter in it; dip the dumplings out in the butter and fry to a light brown.
Sister Sarah Miller, Sabetha, Kans.
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