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German Dumplings, or Dampfnudeln

Mix two table-spoonfuls of fresh yeast, or one ounce of German yeast, with a cupful of lukewarm milk. Add one table-spoonful of sifted sugar, two eggs, well beaten, and a quarter of a pound of butter, melted, but not oiled. When these ingredients are well mixed, add one pound of flour, and beat with a wooden spoon until the mixture is smooth and light, and drops from the spoon. Cover the bowl which contains it with a cloth, and put it in a warm place for half an hour or more, to rise. Turn it out on a well-floured pastry-board, divide it into small balls about the size of an egg, and let them rise a few minutes longer. Butter the bottom of a shallow tin rather thickly. Strew a little powdered sugar over it, and put in milk an inch deep. Let this boil. Place the dumplings in the pan as gently as possible, or roll them in off an egg-slicer, and leave a little distance between each. Put on the cover, place the pan in the oven, and bake until the milk is boiled away, and the dumplings have acquired a nice brown crust. Put them on a hot dish, and send stewed fruit, sweet sauce, or custard to table with them. Time, three-quarters of an hour for the dumplings to brown; or a quarter of an hour for them to rise, and ten minutes to bake. Probable cost, 10d. for this quantity. Sufficient for twelve dumplings.