Do not uncover kettle the first ten minutes.

When dumplings have cooked place them with the "Schnitz" on a large platter, and serve at once.
A VERY OLD RECIPE FOR DUMPLINGS, OR "KNOPF" One and one-half quarts of flour was sifted with 2-1/2 tablespoonfuls of Royal baking powder, 1 teaspoonful of butter was cut through the flour in small bits, 1 egg was beaten and enough milk or water added to the egg to mix the flour into quite a soft dough.

Sometimes instead of molding the dough into balls large spoonfuls were placed over the apples.

Aunt Sarah had used this recipe for many years.

This is a very old recipe, and from it was made a larger quantity than ordinary housekeepers usually require.