Evening Republican, Volume 17, Number 305, Rensselaer, Jasper County, 23 December 1913 — Broth With Bread Dumplings. [ARTICLE]

Broth With Bread Dumplings.

Soak three thick slices of white bread in about a pint of broth, squeeze fairly dry and beat up with a fork. Melt a tablespoonful of butter over the fire, add the bread; mix well and season with salt to taste and a little pepper. When cool stir in two well beaten eggs, a quarter of a grated nutmeg, and a little chopped parsley. Mix well and mold into small balls. Roll these lightly in flour, boll them lightly in broth for two minutes and serve at once. ' .