Yield: 8 Servings
Measure | Ingredient |
---|---|
17 ounces | Flour |
1 dash | Salt |
½ pint | Milk |
1 teaspoon | Active dry yeast |
2 \N | Eggs |
4 ounces | Butter |
2 ounces | Sugar |
\N \N | Lemon peel |
Scald milk. Soften yeast in 2 tablespoons warm water, mix with sugar & stir with ½ the scalded milk. Pour flour in a bowl, make a hole in the center & put the yeast into it. Mix yeast with flour. Lay butter, sugar & lemon peel on side of bowl; cover & set aside until dough is doubled. Add eggs & salt, knead dough until it leaves side of bowl. Form into dumplings. In a heavy skillet with tight fitting lid put remaining milk, add a little butter and put dumplings in. Cook over medium heat. Do not remove lid during cooking process. Serve with vanilla sauce.
FRAU ECKHARDT (HELGA) SANDER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .