Liver Dumplings

1 lb. of liver, finely minced, 1-2 lb. bread crumbs, 2 eggs beaten light, butter size of an egg, salt, pepper and herbs, and flour enough to shape them into balls. Cool: in boiling soup or stew. Mrs. F. C. Ziegleman.

If any kind of meat is to be kept without ice, dredge it all over with flour, taking cure that every spot is covered, dust with black pepper, and hang it up so that it does not touch the wall. It is easily washed off when the meat is wanted.

Dumplings

1 egg well beaten, 1 cup of milk, 2 teaspoons baking powder, little salt and flour until as thick as you can stir. Drop with a spoon in a boiling stew, cover tightly, and cook about 15 minutes without removing the cover.

Mrs. W. F. Stout.

Dumplings

Sift together 2 cups flour, 2 teaspoons baking powder, a little salt and mix with water until they will drop from the spoon. Drop into boiling stew or soup and cook for 15 minutes without removing the cover. Dumplings made in this manner are very light and digestible. Mrs. J. Bacon.

Sweet Dumplings

Beat together 1 egg, 1 tablespoon sugar, pinch salt, a little grated nutmeg, 2 tablespoons melted butter, 2 or 3 tablespoons milk, about 1-4 teaspoon baking powder, and flour enough to make a soft dough, adding chopped raisins if desired. Drop from a teaspoon into boiling soup and boil several minutes.

Mrs. Otto F. L. Herse.