d boiling water, cook
until light and thoroughly done, serve just, as they are or fried in
chicken fat until brown.

The dumplings may be made of the same mixture and in the centre of each
dumpling place stripes of bread one inch long and one-fourth inch thick
which have been fried in chicken fat and onions. Flour your hands well
and make into dumplings. Put into boiling-salted water, boil about
twenty-five minutes. Serve at once with chopped onions browned, or
browned bread crumbs and chicken fat.

WIENER KARTOFFEL KLOESSE

Boil eight potatoes. When they are very soft drain off every drop of
water, lay them on a clean baking-board and mash them while hot with a
rolling-pin, adding about one cup of flour. When thoroughly mashed,
break in two eggs, salt to taste, and flavor with grated nutmeg. Now
flour the board thickly and foil out this potato dough about as thick as
your little finger and spread with the following: Heat some fresh goose
fat in a spider, cut up part of an onion very fine, add it to the hot
fat together with one-half cup of grated bread crumbs. When brown,
spread over the dough and roll just as you would a jelly-roll. Cut into
desired lengths (about three or four inches), put them in boiling water,
slightly salted, and boil uncovered for about fifteen minutes. Pour some
hot goose grease over the dumplings.

BAIRISCHE DAMPFNUDELN, No. 1

Soak one cake of compressed yeast in a cup of lukewarm milk with a
teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a
bowl, in which you may also stir a small cup of milk and one egg. Pour
in the yeast and work all thoroughly, adding more flour, but guarding
against getting the dough too stiff. Cover up the bowl of dough and let
it raise until it is as high again, which will take at least four hours.
Flour a baking-board and mold small biscuits out of your dough, let them
raise at least half an hour. Then butter a large, round, deep pan and
set in your dumplings, brushing each with melted butter as you do so.
When all are in, pour in enough milk to reach just half way up to the
dumplings. Bake until a light brown. Eat hot, with vanilla sauce.

BAIRISCHE DAMPFNUDELN, No. 2

Make the dough just as you would in the above recipe, adding a
tablespoon of butter, and after they have risen steam instead of baking
them. If you have no steamer improvise one in this way: Put on a kettle
of boiling water, set a colander on top of the kettle and lay in