Manuscript Cookbook 214

15

Floating Dumplings

Make a very thin batter of 1 cup of flour and a cup of milk. Place 1/4 lb of butter in a frying pan when hot pour the batter into pan and fry, then let it get cold. add a pinch of salt and add 3 eggs one at a time mix thoroughly until there are no lumps, then drop by spoonsful into boiling milk or broth placing the spoon each time into the boiling liquid, boil for 10 minutes, with the vessel covered.

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16

Egg Dumplings

Make a batter of 1 pt of milk 2 well beaten eggs a pinch of salt and flour enough to make a stiff batter. Have a saucepan of boiling water and drop in by the tablespoonsful and boil 10 minutes, the water not to boil too fast. serve add butter, for desert add sugar and nutmeg, place the spoon each time into the boiling liquid, very nice for soup

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17

A Batter Pudding

Beat 3 eggs very light the whites and yolks separately add 1/4 lb of flour, pinch of salt, when smooth stir in 1/2 pt milk, butter a mould pour the pudding in, straining it through a coarse strainer, place in a pot of boiling water, reaching to half of mould, and boil 1 1/4 hs The pudding should be entirely free from lumps, to insure this first beat the eggs very light then stir the flour into them when thoroughly mixed add the milk gradually beating all the time

The same may be placed in a buttered disk and baked 3/4 of hour