Dampfnudeln
Dampfnudeln is a delightful German dish. If bread sponge is on hand take as much of it as would make a small loaf, work into it 3 tablespoonfuls of melted shortening; if not, start with I cupful of milk, 1/2 teaspoonful of salt, I scant tablespoonful of butter melted and 1/4 of a yeast cake. Divide the light dough, when ready, into small round biscuits and let them raise a little on the board. In a large frying-pan melt I tablespoonful of butter and let it run round the bottom and sides, then pour in cold milk until a quarter of an inch deep. Fit in the biscuits so that they almost touch. Cover closely and keep over a moderate fire, turning the pan occasionally from side to side. Do not lift the lid, but when the butter begins to sizzle-which will be in about twenty minutes-they should be done, crisp on the bottom and well puffed up, the milk having entirely evaporated during their cooking. Serve with plenty of apple or apricot sauce.