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YEAST DUMPLING (a German recipe)

Beat a quarter of a pound of butter to cream, add four or five eggs to it; when well-mixed, pour in a cupful of milk and the same quantity of yeast, sugar, grated lemon-peel, and pounded cinnamon, with as much flour as will make the dough of a proper consistency. Make it into dumplings, and let them remain an hour in a warm place to rise; then cook them in boiling water. Serve with melted butter and sugar or a wine sauce.