e 1 cup of diced bread, which brown in 1 tablespoonful of
butter, to be added to the mixture later.) Allow milk and bread to
stand 10 or 15 minutes; then add 1 tablespoonful of melted butter, 1
egg, flour and baking powder, and salt; fried, diced bread and
parsley, and mix all together. With well-floured hands form the
mixture into balls size of a walnut, and drop at once into rapidly
boiling salted water and cook 15 minutes. Stew pan should be closely
covered. When cooked, remove to platter with perforated skimmer, and
serve at once, or drop dumplings into a pan containing 1 tablespoonful
of melted butter, and brown on all sides before serving.

"GERMAN" POT PIE

To serve a family of six or seven, place 2 pounds of beef and 4 pork
chops, cut in small pieces, in a cook-pot. Season with a little
chopped onion, pepper and salt. This should be done about three or
four hours before dinner. One hour before serving prepare the dough
for pot pie. Pare white potatoes, slice and dry on a napkin, sift 2
cups of flour with 1 teaspoonful of baking-powder, pinch of salt, cut
through the sifted flour, 1 level tablespoonful of shortening. Moisten
dough with 1 egg and enough milk to make dough stiff enough to handle.
(Almost 1 cup of milk, including the egg.) Cut off a small piece of
dough, size of a small teacup, roll thin and take up plenty of flour
on both sides. Take up all flour possible. Cut this dough into four
portions or squares. Have the meat more than covered with water, as
water cooks away.

Place a layer of potatoes on meat (well seasoned), then the pared
potatoes and small pieces of dough alternately, never allowing pieces
of dough to lap; place potatoes between. Roll the last layer out in
one piece, size of a pie plate, and cover top layer of potatoes with
it. Cover closely and cook three-quarters of an hour from the time it
commences to boil. Then turn out carefully on a platter and serve at
once.

"ZWETCHEN DAMPFNUDELN" (PRUNE DUMPLINGS)

In the evening a sponge was prepared with yeast for bread. All the
flour required to stiffen the dough for loaves of bread being added at
this time. The bread sponge was stood in a warm place to rise over
night. In the morning, when shaping the dough into loaves, stand aside
about one pint of the bread dough. Later in the morning form the pint
of dough into small balls or dumplings, place on a well-floured bake
board and stand in a warm place until doubled in size. Then drop