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Dumplings for Broth

Sift together one teaspoonful of baking powder and one heaped breakfast cupful of flour; add a pinch of salt and mix tea smooth soft dough with water. Drop small quantities of this with a spoon into the broth where they should float, and put on the lid. When they are about three-parts done, put the saucepan into the oven, first removing the lid and brown the tops of the dumplings, basting them once with the liquor.

Sago Dumplings for Soup, (German).

Boil the requisite quantity of sago in milk, stirring it with a wooden spoon until it is thick and clear; turn it onto a dish in a layer about one inch thick and leave it until it is cold. Then cut it into small rounds with a tin cutter and form them into balls. Pour boiling soup into a tureen; dip the balls in beaten egg, put them in the soup, and serve.