Dumplings 
Butter Crumb Dumplings

Sift together into mixing bowl:

Add: Stir until just moistened. Drop dough by rounded teaspoonfuls into mixture of: Roll to coat with crumbs. Place on stew. Bake uncovered at 375 for 40 to 50 min. until deep golden brown.

LARGER AMOUNT:


Cooked Potato Dumplings (Gekochte Kartoffelkloss) Cook, peel and mash potatoes the day before you intend to make dumplings. Refrigerate until needed. Before cooking, mix with 1 cup flour, beaten eggs and salt. Add more flour, 1 tbsp. at a time, if necessary, until dough is smooth and can be kneaded. Knead thoroughly on floured board until smooth. Shape dumplings with floured hands or two floured wooden spoons. Press a few croutons into center of each, molding dumpling around. Cook test dumpling: potato dumplings should be done in 10 min. They are always served with meat and gravy.
Cornmeal Dumplings and Chicken

Sift together

Add 2 beaten eggs, combined with 2 tbsp. melted butter and c. milk. On waxed paper, spread cup cornmeal and drop dumpling mixture by heaping teaspoon on corn meal. Coat dumplings completely. Have chicken stock just below the top of the chicken pieces and drop dumplings on top of the chicken. Cover tightly and cook gently for 15 min. Do not lift cover during this time. Take out dumplings and chicken, thicken gravy slightly, pour a little over, and serve rest in gravy boat.

Dumplings for Stew Sift flour, baking powder and salt; rub in shortening lightly. Add enough milk to make dough hold together. Drop by spoonfuls into stew. Cover pot and cook 10 to l2 min. without lifting cover. No peeking either.
Irish Dumplings Heat fat in frying pan, add onion and fry until golden brown. Add grated potato, cook until mixture forms a paste, let cool. Add riced and cooled potatoes, salt, flour and eggs. Stir until smooth, then form balls the size of a walnut. Drop into boiling salted water. Cook until dumplings rise to the top and are cooked through, about 15 min. Drain. Serves 5.
Mushroom Dumplings

Add liquid to dry ingredients. Cover and steam 15 min. Don't uncover.


Potatoe Dumplings Pare potatoes and grate. Soak bread in cold water, squeeze out as much of the water as possible. Mix together bread, salt, pepper, grated potatoes and egg; mix well. Form into balls, roll in flour gently, drop into boiling salted water, cover closely and cook for 15 min. These dumplings are excellent with sauerkraut, stew, chicken or pork.
Potato Dumplings
V.G.

Cook 3 medium sized potatoes in boiling water until just tender. Drain, peel and cool until they can be handled. Then grate into a bowl. Add 4 tbsp. flour, 1 beaten egg, tsp. salt, tsp. pepper, pinch of nutmeg, 1 tsp. butter. Mix well until dough is firm. Cut sliced bread into 24 squares, 1/3" square. Brown quickly in butter. Form the potato dough into 8 dumplings, working the dough around 3 of the croutons. Have a pot of boiling lightly salted water, and drop in the dumplings, cover and boil gently for 10 min. Take up with slotted spoon and surround the meat rolls. Dumplings may be sprinkled with hot bread crumbs browned in butter.