Drop Dumplings

The whites of three eggs, one cup milk, one cup sifted flour, stir all together and place in a skillet containing a tablespoon of butter Let contents boil until it leaves the side of the skillet clean, then remove and stir until cold. Add the yolks of the eggs. Season with salt and nutmeg, then drop with a spoon, that has been wet with cold water into boiling soup. They are what the Germans call Schwanmbloese and may be used in any clear soup. - Mrs. Wm. Haywaid, Los Angeles, Cal.

Egg Dumplings

Two eggs beaten very light with egg beater, flour enough to stiffen into which has been sifted one-third teaspoon baking powder. Flour stiff enough to drop from spoon. - Mrs. F. O. Poison, Williams, Ariz.

Egg Dumplings

Rub the yolks of two hard boiled eggs to a smooth paste, add a little salt, grated nutmeg and a speck of butter. Add the beaten whites of two eggs and just enough flour to be able to mold the dough into little marbles. Guard against making too stiff and put into boiling soup one minute. - Mrs. Wm. Hayward, Los Angeles, Cal.

Delicious Dumplings For Meat

One well beaten egg, pinch salt, pinch sugar, small cup sweet milk, teaspoon soft butter, two large teaspoons baking powder sifted through pint flour, adding enough more flour to make stiff batter. DroP tablespoonfuls into kettle of boiling meat eight minutes before ready to serve. Do not allow steam to escape while cooking. Especially fine for chicken or mutton stew, any left over are delicious sliced fried in a little butter and served with a sweet. Be sure to dip spoon in hot broth each time before taking on batter to avoid sticking. - Mrs. Geo. F. Warren, Kingman, Ariz.

Potato Dumplings

Potato dumplings, or katoffel kloese, are not often made by American cooks, but once tried the recipe will become a stand-by. Six large potatoes, two eggs, one-half cup farina, one scant cup flour, two tablespoons salt, one-eighth teaspoon grated nutmeg. Boil the potatoes in the jackets, peel and mash them and run them through the potato ricer. Cool and weigh before using. Two pounds of potato should be used for this recipe. To the potatoes add the beaten eggs, the farina, flour, salt and nutmeg, and make into small balls. Drop into boiling water (using a teaspoon of salt in a quart of water) and boil about twenty minutes. Drain and serve hot. Kloese is the German for dumplings. They are shaped in balls and boiled in hot salted water or soup stock and may be served with finely chopped onions fried in butter to a delicate brown. - Contributed.

Sour Milk Dumplings For Chicken

Two eggs well beaten, two cups sour milk with one teaspoon soda (rounding full) one-quarter teaspoon salt, one tablespoon melted butter, add flour until very stiff. Drop into to the soup. - Mrs. E. E. Teft, Anacvetes, Washington.

Noodles For Soup

Mix into two eggs as much sifted flour as they will absorb, with pinch of salt, then roll out thin as a wafer; dust over a little flour, then roll over and over into a long roll, cut off thin slices from the edge of roll, shake out into long strips, let dry, put into soup and boil lightly for ten minutes. - Mrs. M. D. Finney, Williams, Ariz.