Evening Republican, Volume 14, Number 269, Rensselaer, Jasper County, 11 November 1910 — Swiss Dumplings. [ARTICLE]

Swiss Dumplings.

One pound sausage bought at a German delicatessen store, as the others will not do. Remove from skins and to it add one egg, salt and pepper, tablespoon of flour and one-quarter loaf of bread which has been soaked in milk and then pressed thoroughly till quite dry. Mix well together and form In balls about the size of large marbles. Drop in boiling water, salted, and cook until they float. Now remove to a dish and make a butter sauce. Melt a piece of butter size of an egg and add a tablespoon of flour. When well blended, add slowly, stirring all the time, clear beef stock or the liquid the dumplings were boiled In, enough to just cover them. "When the consistency of cream, put in dumplings and reheat. A little boiled cauliflower added Is very nice.