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 1906 COOKBOOKPOTPIES & DUMPLINGS >  Snitz and Knep #5 >



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



This is to be made only on bread-baking day. Soak 1 pint of dried apples for 2 hours, then place in a kettle with a pound of smoked ham, or shoulder, not too old, and boil for 1 1/2 hours. Take from your raised bread dough a sufficient quantity to make at least 1 fairly-sized bun for each of your family. Work into this 1 egg; leave it rise awhile, then work out in tiny cakes; leave them rise until quite light, then gently drop them, 1 at a time into the kettle with the meat and "snitz."  Let them boil for 20 minutes, when all will be ready to serve.  Do not lift the lid before the 20 minutes, unless you want heavy and soggy biscuits. In eating them they are good when covered over with the broth they have been boiled in, or spread with jelly, preserves, or apple butter.

Sister Jennie Kinsey, Boyd, Ohio.


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