. The Century cook book : with a new supplement of one hundred receipts of especial excellence. the dumplings are in; and they must be servedimmediately after being taken from the pot, or they, will win take ten minutes to cook them. DUMPLINGS WITH SUET 1 cupful of chopped suet. 1 teaspoonful of salt. 2 scant cupfuls of flour. J cupful of cold water. Mix together lightly the flour, suet and salt; then with aknife stir in quickly the water. The dough must be soft, butnot sticky. Put it on a board, and roll it lightly to one inchthickness, and place it on the boiling stew in one cake. Th
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. the dumplings are in; and they must be servedimmediately after being taken from the pot, or they, will win take ten minutes to cook them. DUMPLINGS WITH SUET 1 cupful of chopped suet. 1 teaspoonful of salt. 2 scant cupfuls of flour. J cupful of cold water. Mix together lightly the flour, suet and salt; then with aknife stir in quickly the water. The dough must be soft, butnot sticky. Put it on a board, and roll it lightly to one inchthickness, and place it on the boiling stew in one cake. Thestpw must not stop boiling for a moment, or the dumpling willfall. Cook for one hour. The dough may be rolled into ballsif preferred. When the dumpling is put in, draw the pot for-ward where it wiU heat quickly, and not arrest the it is thoroughly hot, place it where it wiU simmercontinually during the hour of cooking. If this rule is ob-served, it will be light and spongy. Where cooked meat isused, which does not require such long cooking, the dumplingsmay be boiled in JELLIED VEAL DECOEATED WITH SLICES OF HABD-BOILED EGG. GAENISHEDWITH LETTUCE.
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
