Then turn out carefully on a platter and serve at once.
"ZWETCHEN DAMPFNUDELN" (PRUNE DUMPLINGS) In the evening a sponge was prepared with yeast for bread.

All the flour required to stiffen the dough for loaves of bread being added at this time.

The bread sponge was stood in a warm place to rise over night.

In the morning, when shaping the dough into loaves, stand aside about one pint of the bread dough.

Later in the morning form the pint of dough into small balls or dumplings, place on a well-floured bake board and stand in a warm place until doubled in size.