The Kitchenette
FRENCH DUMPLINGS. Considering the high price of potatoes, I would like to pass on a recipe which acts as a splendid substitute. Being both palatable and nourishing, it is really far cheaper than potatoes. In France and Germany the recipe is widely used, especially for children. Take i cup lard and i cup margarine and boil with 14 cups water. When boiling add 14 cups of flour (plain) and stir till the mixture leaves the sides of saucepan. Take off fire and stir till cold, then add two or three eggs and beat to a smooth paste. Have a saucepan of boiling water ready, and add 14 teaspoonsful of salt. Now get a teaspoon and drop the mixture spoon by spoon into the boiling water. When all the little dumplings rise to the surface, they are ready to be lifted out, or strained off in a colander. Use with stews, meats or gravy instead of potatoes. EXTRACT FROM A LETTER. “Mother thought your recipe for a Christmas cake was very good and hers turned out lovely. Mother always adds a teaspoonful of glycerine to all her cakes and it makes them lovely and light, especially sponges. I am looking forward to the concert.”—Your loving niece, Florence M. Falconer.
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https://paperspast.natlib.govt.nz/newspapers/TS19291207.2.143.5
Bibliographic details
Star (Christchurch), Issue 18938, 7 December 1929, Page 18 (Supplement)
Word Count
210The Kitchenette Star (Christchurch), Issue 18938, 7 December 1929, Page 18 (Supplement)
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