Cassell's dictionary of cookery

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. AVhen 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 wann 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-slice, 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. They may be put into the saucepan with the milk cold, and placed by the side of the fire until they have risen to double their original size, then be put into the oven to brown. 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, lOd. for this quantity. Sufficient for one dozen dumplings. German Fritters, or Brioche Fritters.— Take as much brioche paste (see Brioche Paste) as may be required. Roll it out till it is a quarter of an inch in thickness. Stamp it into small rounds with the top of a wine glass, put a small piece of jam on half of these, moisten the edges, and cover each one with a similar round to that on which the jam is laid. Press the two pieces of paste securely together, lay the wine-glass or cutter once more over them, to trim them evenly; then put the fritters gently and carefully into a pan of hot fat, and fry them until lightly browned. "When done, drain them from the fat, and serve as hot as possible. They should be piled on a hot napkin, with a little sifted sugar and powdered cinnamon strewn over them. Brioche paste is even better served thus than in the ordinary way. German Fritters (another sort).-^ Take seven or eight large sound baking apples, pare them, and scoop out the core without breaking the apples. Cut them into round slices about a quarter of an inch in thickness, and simmer them in a saucepan, with a cupful of brandy, the thin rind of a lemon, and a table-spoonful of sugar, till they are tender, but unbroken. Drain them, dip them into a little flour, and fry them in hot fat till they are lightly browned. Put them on a hot dish, and strain a little finelysifted sugar over them. Time, altogether, half an hour. Probable cost, lOd., exclusive of the brandy. Sufficient for five or six persons.