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Show 4 i Mary's Kitchen v f Still' DUMPLINGS Old world housekeepers have many recipes and ways of doing things that, we might well copy. Soup to them docs not mean half a cupfull of dell- j critiis sc-isonod, carefully strained and clarified broth, but rather the main part of a plain family no el. These dumplings, as wo might calU them, are especially Interesting in thaU they have great food value and are very different from our own A rich, beef stock and these quenelles makej a very substantial dish. LIVER BALIiS Ono half pound liver, I eggs, 1 cup I dried bread crumbs, l tablespoon flour.' 1-2 teaspoon salt. 1-4 teaspoon nutmeg,1 1-8 teaspoon pepper. Parboil liver In boiling water. Put through flno knlfo of food chopper Add bread crumbs, flour, salt, pepper pep-per and nutmog. Mix well and add jeggs well beaten. If not moist enough I to hold together add milk. Drop from1 spoon Into boiling stock. Boll twenty i minutes Serve In plates of soup. The stock should be well seasoned i and strained through cheesecloth. cooled and fat removed Then re-l heut and when boiling drop In liver balls. M lODLiE BALLS Two eggs. tablespoons water, 1-2 teaspoon salt, flour, 1 cup raw chop-1 ped veal. 1-' cup raw chopped porK.j l-J oup raw chopped beef 1 teaspoon salt. 1-4 teaspoon pepper, 1 tablespoon, minced parsley, l cup dried bread I crumbs, J egg--, milk Mix meat with bread crumbs, salt and pepper Add eggs w-eii beaten end enough milk to mako quite moist. Mix! thoroughly and add parsley. Beat the1 eggs slightly, add water. Stir In flour' and salt until a vary aUti dough is! made. Knead on 8 floured molding board and roll very thin. Cover with a towel tow-el and let stand for half an hour Serve in plates of soup HAM BkAJLLS tine cup lean ham. 1-2 cup stale, bread crumbs, 1 tablespoon mlncedl parsley, 2-3 cup milk, l eggwhlte, 1-8 teas poon peppei. Cook bread and milk till smooth and I po " like, Beat white of egg till stiff I nnd dry and add to first mixture. Put meat through tho finest knlfo of the I meat chopper several times Then pound to a paste. Add with BPBSTTnlnsjl to first mixture mix-ture Shape between two tablespoons and drop In boiling stock. Reduce heat to prevent rapid bubbling and ' oos ten minutea scr-o in soup plates Willi soup. Copyright, 1922. NEA Sorvlco) |