Serve at once, and serve with a roast, to be eaten with gravy, with butter, or they may be eaten as a dessert, with jelly or maple syrup.
Aunt Sarah frequently added an equal quantity of fine, dried bread crumbs and flour and a little extra salt to a thin batter of bread sponge (before all the flour required for bread had been added), made about as stiff a dough as for ordinary loaves of bread; molded them into balls.

When sufficiently raised, boiled them either in water or meat broth in the same manner as she prepared dumplings; made _only_ of _flour_.
This is a small economy, using _bread crumbs_ in place of _flour_, and these are delicious if prepared according to directions.

Remember to have a large quantity of rapidly boiling water in which to cook the dumplings, not to allow water to stop boiling an instant and to keep cook pot closely covered for 20 minutes before removing one, and breaking apart to see if cooked through.

These are particularly nice served with stewed apricots.
"LEBER KLOSE" OR LIVER DUMPLINGS Boil a good-sized soup bone for several hours in plenty of water, to which add salt and pepper to taste and several small pieces of celery and sprigs of parsley to flavor stock.

Strain the broth or stock into a good-sized cook pot and set on stove to keep hot.
For the liver dumplings, scrape a half pound of raw beef liver with a knife, until fine and free from all veins, etc.