DUMPLINGS TO SERVE WITH SAUER KRAUT
For these dumplings, 1 egg was broken into a bowl and well beaten. Then a pinch of salt was added and ½ cup of sweet milk. Enough flour was added to make a soft dough, and one tablespoonful of baking powder was sifted with a very little flour into the batter, then a little more flour was added to make the dough the right consistency. Form the dough into small balls, handling as little as possible. Drop on top of the hot cooked "sauer kraut" in cook-pot on range and boil, closely covered, about 20 minutes.
Aunt Sarah taught Mary to cook green vegetables, peas, spinach, etc., in a stew-pan uncovered, if she wished them to retain their natural color. Also, that old potatoes may be freshened by being allowed to stand a short time in cold water before being cooked, but they should not stand too long a time in cold water, as it draws the starch from them and causes them to be tasteless, and to lose part of their nourishing qualities.
Also that one teaspoonful of salt will usually season one quart of vegetables, to be put in when the vegetables begin to cook. Cauliflower, cabbage, lettuce and watercress should stand in a pan containing water and a little vinegar for a half hour. This will cause insects to drop to the bottom of the pan.
Changing the water on cabbage and onions when partly cooked will improve their flavor.
PARSLEY DRIED TO PRESERVE ITS GREEN COLOR
Young housewives possessing a bed of parsley in their kitchen gardens, wishing to preserve it for use during the winter, may like to know how Aunt Sarah taught Mary to dry it in a manner to preserve its bright green color.
She washed the parsley in cold water and while still moist placed it on agate pans and dried it quickly in a very hot oven. Watch carefully as it scorches easily. Place the parsley when dried, in tin cans covered to exclude the dust.