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 egg

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.

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