Preparation: The yolks of eggs and water are beaten 15 minutes, add the syrup, let it come to a boil in a double boiler, stirring constantly. Let it cool, add the whipped cream, pour into a mold, close the mold and pack in ice with salt.
No. 126—ROLL DUMPLINGS.
Quantity for 6 Persons.
- 6 rolls
- 1 piece of butter, (egg size)
- 2–3 eggs
- ½ cup of sugar
- 1 pinch of salt
- 1 cup of flour
- 4 qts. of water mixed with 1 tbsp. of salt
Preparation: The rolls must be soaked in water or milk and the liquid pressed out. Cream the butter with the eggs and sugar, then mix all this with the soaked rolls, flour and salt. Now boil 4 qts. of water with one tablespoonful of salt, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes. Always try one dumpling first, if too loose, mix a little more flour into the batter.
No. 127—BETTER KIND OF ROLL DUMPLINGS.
Quantity for 6 Persons.
- 6 rolls
- 3 eggs
- ¼ lb. of butter
- ½ cup of sugar
- A pinch of salt
- ½ cup of currants
- ¼ lb. of blanched, ground almonds
- Rind of ½ lemon
- ¾ cup of flour
- 4 qts. of salt water
Preparation: The rolls must be soaked in milk and the milk pressed out. Cream the butter with the yolks of eggs and sugar, add the almonds, currants, grated lemon rind, rolls, flour and salt. Beat the whites of eggs to a stiff froth and stir into the mixture. Let the 4 qts. of salt water boil, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes.
Remarks: Always try one dumpling first, if too loose, mix a little more flour into the batter.