144/640 In the morning cook the dried apples (or schnitz) in a small quantity of the ham broth, in a separate stew-pan, until tender. Remove ham from broth one-half hour before serving. Sweeten the broth with a small quantity of brown sugar, and when the broth commences to boil add raised dumplings of dough, which had been shaped with the hands into round balls about the size of an ordinary biscuit. Do not uncover the cook-pot after the dumplings have been dropped into the broth until they have cooked the required length of time. |