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German Puff Dumplings

Very fine, cheap and wholesome. They are usually boiled but can be raised and cooked in steamers, previously brushed over with butter as well. 2 pounds of good light bread dough. 4 ounces of sugar 1 egg and 2 yolks, or 2 eggs. 2 ounces of butter. 1 pound of flour.

If for midday dinner take the dough at seven in the morning, mix the sugar butter and eggs with it as well as can be, then set the pan in a warm place a while, after which it can be beaten smooth. Work in the flour to make it a stiff dough again and set it away to rise. At 11 o'clock work the dough by folding and pressing out with the knuckles roll it out to a sheet, brush over slightly with lard or butter, cut out like biscuits, let rise about half an hour on greased pans, drop into boiling water and cook about 15 minutes. Butter and sugar or any kind of pudding sauce, or stewed fruit. The plain dough, or that of French rolls is often cooked as dumplings to be eaten with meat. The receipt preceding may be made richer by adding yolks of eggs and more butter (but no more sugar) to any desired degree. Not as a matter of opinion as to what might or ought to be the case but as a matter of fact it has to be observed again that the plain dumplings yeast-raised are but seldom made in ordinary hotels, the two or three manipulations required and the early planning being against them. In ten minutes a similar article can be made with soda and butter-milk or acid, or with baking powder, that answers every purpose. It is something of an art to make these so that they will remain light when done, yet it is a very simple one, the essential being only to have the dough very soft, made and dropped with a spoon like fritters.