on a well-floured board some distance apart to raise; when light (at
12 o'clock, if the dinner hour was 12.20), she carefully dropped the
light balls of dough into a large pot of rapidly boiling, slightly
salted water, covered closely, and boiled about 20 minutes, (Do not
have more than one layer of the dumplings in cook pot, and do not
place too close together; allow room for them to expand.)

Test by tearing one apart with a fork. Serve at once, and serve with a
roast, to be eaten with gravy, with butter, or they may be eaten as a
dessert, with jelly or maple syrup.

Aunt Sarah frequently added an equal quantity of fine, dried bread
crumbs and flour and a little extra salt to a thin batter of bread
sponge (before all the flour required for bread had been added), made
about as stiff a dough as for ordinary loaves of bread; molded them
into balls. When sufficiently raised, boiled them either in water or
meat broth in the same manner as she prepared dumplings; made _only_
of _flour_.

This is a small economy, using _bread crumbs_ in place of _flour_, and
these are delicious if prepared according to directions. Remember to
have a large quantity of rapidly boiling water in which to cook the
dumplings, not to allow water to stop boiling an instant and to keep
cook pot closely covered for 20 minutes before removing one, and
breaking apart to see if cooked through. These are particularly nice
served with stewed apricots.

"LEBER KLOSE" OR LIVER DUMPLINGS

Boil a good-sized soup bone for several hours in plenty of water, to
which add salt and pepper to taste and several small pieces of celery
and sprigs of parsley to flavor stock. Strain the broth or stock into
a good-sized cook pot and set on stove to keep hot.

For the liver dumplings, scrape a half pound of raw beef liver with a
knife, until fine and free from all veins, etc. Place the scraped
liver in a large bowl, cut three or four good-sized onions into dice,
fry a light brown, in a pan containing 1 tablespoonful of lard and
butter mixed. Cut into dice 3/4 to a whole loaf of bread (about 2
quarts). Beat 2 eggs together, add 1 cup of sweet milk, season well
with salt and pepper, and mix all together with 1 large cup of flour.
If not moist enough to form into balls when mixed together, add more
milk. Keep the mixture as soft as possible or the dumplings will be
heavy. Flour the hands when shaping the balls, which should be the
size of a shelled walnut. Stand the