Ingredients (for 30 small dumplings*):
1 cake of Fleischman’s compressed yeast
2 cups lukewarm milk
1 pint of flour + 1½ cups of flour
1 teaspoon sugar
1 teaspoon salt
- 1 cake of Fleischman’s compressed yeast was dissolved in a cup of lukewarm milk, sift 1 pint of flour into a bowl, add 1 teaspoonful of sugar and 1 teaspoonful of salt.
- Mix the flour with another cup of lukewarm milk, 1 egg and the dissolved yeast cake and milk (two cups of milk were used altogether). Work all together thoroughly, adding gradually about 1½ cups of flour to form a soft dough. Do not mix it too stiff. Cover the bowl with a cloth; stand in a warm place until it has doubled the original bulk.
- Flour the bread board and turn out dough and mold into small biscuits or dumplings. Let these rise for half an hour, butter a pudding pan and place dumplings in it, brushing tops with melted butter. Pour milk in the pan around the dumplings to about two-thirds the depth of the dumplings; set pan on inverted pie tin in oven and bake a light brown. Serve with any desired sauce or stewed fruit.
- Or, after the shaped dough has raised, drop it in a large pot of slightly-salted boiling water, allowing plenty of room for them to swell and puff up, and boil continuously, closely covered, for 20 minutes.
*This quantity makes about 30 small dumplings. Should you not wish so many, half the quantity might be molded out, placed in a greased pie tin, and when light, which takes half an hour, bake in a moderately hot oven, and you will have light biscuits for lunch.