4 cups (1 lb.) flour

1 compressed yeast cake

1 teaspoon salt

1 cup (1/2 pt.) warm water

1 teaspoon sugar

These dumplings are delicious to serve with any kind of boiled meat, or with stews or braised meat.

Sift flour and salt into a large bowl. Mix yeast and sugar together until they become liquid. Mix these with the tepid, but not hot, water, and use only half the water, in case all of it is not required. Make a well in the flour, strain in yeast and water, and with a wooden spoon stir flour in smoothly and gradually. Then work it all in with a spoon, adding more water as it is needed until the flour is all worked into a soft, smooth, but not sticky dough. Knead for a few minutes on a floured baking board, place it back in the bowl, cover with a clean cloth, and set to rise until doubled in bulk. Then form dough into small balls, put these into a large saucepan of fast-boiling salted water, and cook quickly fifteen minutes. Drain well and serve at once.

These dumplings are also excellent to serve as a pudding, and can be eaten with sirup, preserves, or butter and sugar.

Or take any bread dough left over from baking, and divide it into small balls. Drop these into a saucepan of boiling water, slightly salted, and boil thirty minutes, or until dumplings are well cooked. Serve hot with honey, sirup, or preserves.