DUMPLINGS (Spaetzle)
- 1 cup milk
- 2 cups flour
- 2 eggs
- 1 tsp. salt
Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Salt and mix well. When cooking in boiling salted water or meat broth, pour the batter from a shallow bowl, tilting it over the boiling kettle. With a sharp knife slice off pieces of the batter into the boiling liquid. Dip knife in the liquid before each cut to prevent sticking.
CORN CHOWDER
- 4 slices bacon
- 2 tblsp. onion, minced
- 1 tblsp. celery, minced
- 1 tblsp. pepper, minced
- 2 cups corn
- 2 potatoes, diced
- 3 tomatoes, cut-up
- 2 pints milk
- salt
- pepper
Dice the bacon and put into pan to brown, add onion, celery and pepper; fry until bacon is crisp. Add the corn and saute together for 3 minutes. Add the potatoes, tomatoes and seasoning, cover and simmer for 30 minutes. Finally add the milk, heat to the boiling point and serve with a little chopped parsley.
EGG NOODLES
- 2 eggs
- ½ tsp. salt
- sifted flour
Add salt to the eggs and work in enough flour to make a stiff dough. Knead thoroughly, divide into 2 portions and roll each out as thin as possible, on a floured board. Cover with cloth and let stand until partly dry. Roll up the dough and cut into ¼ inch strips. Spread out on paper to dry a little longer.