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 1906 COOKBOOKDUMPLINGS & FRITTERS >  Light Dumplings >



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



 When you bake bread and your dough is ready to put into pans, take as much of it as you wish to make into dumplings and make it into cakes the size of biscuits. Set them aside to rise until quite light. Have ready a kettle with 1 1/2 or 2 pints of boiling water in which you have put about a teacupful of sugar (brown is best), a pinch of salt, and a little butter or lard. When boiling briskly, put in your dumplings and cover up tightly. Boil rapidly for 15 or 20 minutes, being careful to stick them with a fork every time you remove the lid to see whether they are done. This prevents them from "dodging down." Let them boil until the water is nearly all evaporated and then remove from the stove. Eat while warm, with sweetened milk.

Sister Susan Ikenberry, Mt. Morris, Ill.

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