Page:Bohemian-American cook book, tested and practical recipes for American and Bohemian dishes; (IA bohemianamerican00rosi).pdf/187



Cream half a tablespoon of butter, add three eggs, one at the time, adding with each egg a heaping tablespoon of flour, and beat together thoroughly. Then add six tablespoons of milk or cream (it may be a trifle sour) and add with each a tablespoon of flour, beat thoroughly and salt. Brown in butter two slices of bread cut into dice and when cool add to the dough.

Cream a heaping tablespoon of butter or lard, add two eggs, mix together, add half a pint of sweet cream or rich milk, a pound of flour, and beat well, until the dough does not stick, then add four slices of bread cut into dice and browned in butter, and beat thoroughly. Boil half an hour.

Beat three eggs, add a cup of sweet milk, a tablespoon of salt, a teaspoon of baking powder sifted with three cups of flour, beat thoroughly and make five dumplings.

In the morning set half a cup of milk, three tablespoons of flour and a cake of compressed yeast. If you wish, you may set dry yeast over night. When it rises, cream a tablespoon of butter with two eggs, add the raised batter, two cups of milk, salt and enough flour to make the dough as stiff as for bread. Beat thoroughly, then knead on the bread-board and when the dough is smooth, place back in the bowl, to rise. When it has doubled its bulk place it on the board, cut into pieces the size of an apple, form each into a ball and let each rise once more on the board. Then boil