Form into round dumplings, place on a well-floured bake-board to rise slowly.

Twenty-five minutes before serving drop dumplings into the hot broth in a large cook-pot.
There should be only one layer of dumplings, otherwise they will be heavy.
"BROD KNODEL," OR BREAD DUMPLINGS 3 cups of stale bread (cut like dice).
3/4 cup of flour.
1/2 teaspoonful baking powder.
3/4 cup milk.
2 tablespoonfuls butter.
1 egg.
1 teaspoonful of finely-minced parsley.
1/2 teaspoonful finely-minced onion (if liked).
Pinch of salt.
Place two cups of diced bread in a bowl and pour over 3/4 cup of milk.
(Reserve 1 cup of diced bread, which brown in 1 tablespoonful of butter, to be added to the mixture later.) Allow milk and bread to stand 10 or 15 minutes; then add 1 tablespoonful of melted butter, 1 egg, flour and baking powder, and salt; fried, diced bread and parsley, and mix all together.

With well-floured hands form the mixture into balls size of a walnut, and drop at once into rapidly boiling salted water and cook 15 minutes.

Stew pan should be closely covered.

When cooked, remove to platter with perforated skimmer, and serve at once, or drop dumplings into a pan containing 1 tablespoonful of melted butter, and brown on all sides before serving.
"GERMAN" POT PIE To serve a family of six or seven, place 2 pounds of beef and 4 pork chops, cut in small pieces, in a cook-pot.