Cream a piece of butter about the size of a small egg, add
yolks of 2 eggs, a saucerful of stale bread, grated, a saucerful
cold potatoes, grated, (the potatoes must be nice and dry),
season with salt and nutmeg✪ Potato Dumplings and lastly add the beaten whites
of the eggs. Mould into small dumplings, drop into the boiling
soup and boil about 10 minutes. — [A. G., Mass.
German Bread Dumplings
Soak a stale loaf of bread (at least 4 or 5 days old) in water
enough to cover and when soft squeeze out as much of the
water as possible and break the bread up into crumbs. Then
add 2 well-beaten eggs, 2 tablesp shortening, 2 tablesp flour,
a pinch of salt, and a little nutmeg✪ German Bread Dumplings. Drop by the tablespoonful
into salted, boiling water, and cook about 5 minutes, with
the kettle uncovered. These are very good to serve with
roast meat and gravy. It is a good plan to first boil one dump-
ling and experiment with it, to see if the seasoning is just
right, or if there is enough flour to hold them together. — [N.
P., N. H.
If you have trouble to get the biscuits to brown, try using
very shallow baking pans. — [Mrs. W. H. B., Cal.
Twin biscuits are nice for a change. Roll out thin, cut, and
put together in pairs, with melted butter between. — [Mrs. A.
W., N. Y.
Baking powder mal?:es just as nice biscuits with sour milk as
with sweet, in fact I think the sour milk and baking powder
biscuits are usually more tender. — [Mrs. J. E. W., Kan.
Instead of working the shortening into the biscuit dough, I
have found this to be a quicker way: Before putting the bis-
cuits in the oven make a dent in each with a knife, and put a
little piece of butter in each. — [Mrs. A. F. H., N. Y.
BISCUIT AND MUFFIN HINTS 109
Use any good biscuit recipe, but have the dough softer and
drop from a spoon, instead of rolling it out. You will find the
biscuits are much lighter, and can be more quickly made. Soft
dough is the secret of good biscuits. — [Mrs. E. E. W., Pa.
A nice way to make biscuits is not to put any shortening in
the dough, as nearly all do, but to put some lard in the bak-
ing pan, heat and dip the biscuits in, first on one side and then
on the other. Bake quickly in a very hot oven. — [Mrs. H. F.,
Mo.
The dough for soda biscuits should be barely stiff enough to
handle. If the dough is too stiff the biscuits will be failures.
Have a hot oven when you put them in, for one of the most
Important biscuit secrets is to have them rise and bake
quickly. — [N. P., N. H.
Baking powder biscuits should be worked as little as possi-
ble. Instead of rolling the dough drop the batter by spoons-
ful on a greased pan, and bake in a hot oven about 20 minutes.
Do not crowd the biscuits in the pan. A stiff dough worked
liked bread makes a tough biscuit. — [Mrs. G., Wis.
When making baking powder biscuits handle and knead as
little as possible. Have the water or milk as cold as possible,
and the oven real hot. Make it a point to get the biscuits in
the oven as quickly as possible. To improve the crust grease
the biscuits on top with melted butter just before placing In
the oven. — [Miss A. B., Wis.
Page 68 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream a piece of butter about the size of a small egg, add yolks of 2 eggs, a saucerful of stale bread, grated, a saucerful cold potatoes, grated, (the potatoes must be nice and dry), season with salt and nutmeg and lastly add the beaten whites of the eggs. Mould into small dumplings, drop into the boiling soup and boil about 10 minutes. — [A. G., Mass.
German Bread Dumplings
Soak a stale loaf of bread (at least 4 or 5 days old) in water enough to cover and when soft squeeze out as much of the water as possible and break the bread up into crumbs. Then add 2 well-beaten eggs, 2 tablesp shortening, 2 tablesp flour, a pinch of salt, and a little nutmeg. Drop by the tablespoonful into salted, boiling water, and cook about 5 minutes, with the kettle uncovered. These are very good to serve with roast meat and gravy. It is a good plan to first boil one dumpling and experiment with it, to see if the seasoning is just right, or if there is enough flour to hold them together. — [N.
If you have trouble to get the biscuits to brown, try using very shallow baking pans. — [Mrs. W. H. B., Cal.
Twin biscuits are nice for a change. Roll out thin, cut, and put together in pairs, with melted butter between. — [Mrs. A. W., N. Y.
Baking powder makes just as nice biscuits with sour milk as with sweet, in fact I think the sour milk and baking powder biscuits are usually more tender. — [Mrs. J. E. W., Kan.
Instead of working the shortening into the biscuit dough, I have found this to be a quicker way: Before putting the biscuits in the oven make a dent in each with a knife, and put a little piece of butter in each. — [Mrs. A. F. H., N. Y.
BISCUIT AND MUFFIN HINTS 109
Use any good biscuit recipe, but have the dough softer and drop from a spoon, instead of rolling it out. You will find the biscuits are much lighter, and can be more quickly made. Soft dough is the secret of good biscuits. — [Mrs. E. E. W., Pa.
A nice way to make biscuits is not to put any shortening in the dough, as nearly all do, but to put some lard in the baking pan, heat and dip the biscuits in, first on one side and then on the other. Bake quickly in a very hot oven. — [Mrs. H. F., Mo.
The dough for soda biscuits should be barely stiff enough to handle. If the dough is too stiff the biscuits will be failures. Have a hot oven when you put them in, for one of the most important biscuit secrets is to have them rise and bake quickly. — [N. P., N. H.
Baking powder biscuits should be worked as little as possible. Instead of rolling the dough drop the batter by spoonsful on a greased pan, and bake in a hot oven about 20 minutes. Do not crowd the biscuits in the pan. A stiff dough worked liked bread makes a tough biscuit. — [Mrs. G., Wis.
When making baking powder biscuits handle and knead as little as possible. Have the water or milk as cold as possible, and the oven real hot. Make it a point to get the biscuits in the oven as quickly as possible. To improve the crust grease the biscuits on top with melted butter just before placing in the oven. — [Miss A. B., Wis.
Records on this page
Potato DumplingsGerman Bread Dumplings