Take 1/2 cup of walnut meal, 1/2 cup of grated zwieback, salt to taste, 1/2 cup of flour, and 1/4 cup of cold water. Mix well; form into dumplings as large as a marble. Cook in the soup and serve with it.
Put 1 quart of nut milk into a kettle; when boiling, add 1/4 teaspoonful of salt, and stir in enough flour to make it quite stiff, like hasty pudding. It is nice to whip it in with a batter whip. Remove from the stove to let cool. While it is cooling, separate the whites from the yolks of 3 eggs and beat each separately, and then add the beaten yolk to the pudding, and lastly fold in lightly the well-beaten whites. Dip up a spoonful and drop it in a saucer of flour, rolling it over to get it all covered, and then drop it in the soup, which should be in the inner cup of a double boiler. Continue this until all the dumplings are in; then cover, and cook twenty minutes. The reason for cooking them in a double boiler is to keep them at the same temperature of heat and not boil. They can be cooked in an ordinary kettle, but the kettle must be set on the back part of the stove, where it will keep just below the boiling-point. Serve at once. Dumplings are spoiled if they have to stand.
Take 2 cups of nut milk and heat it to boiling, add 1/4 tea-spoonful of salt, and then stir in 1 cup of zwieola and I cup of white flour, adding the zwieola first and then the white flour. Remove from the stove, and when cool, fold in the yolks of 2 eggs beaten to a thick cream, and lastly fold in the stiffly beaten whites, drop in tablespoonfuls into boiling hot soup, and cook in a double boiler for half an hour. They can be cooked in an ordinary kettle, but it must be set on the top of the stove in a place where it will not boil after the dumplings have been added, or they will boil to pieces. They may be cooked in any soup, but a nut-broth soup or a raw peanut milk soup is especially nice for dumplings.