Recipe - Danish Dumplings

1 One half cup Milk; scalded
2 tablespoon Butter; (or other
shortening)
1 Generous c. flour
2 Eggs
A dash of salt
Grated nutmeg

Mrs. Arthur Donnelly

Not all Mormons mere Midwesterners of British descent. This recipe
originated with the donor's grandmother, Mary Jane Nelson, of Danish
extraction. Similar recipes, usually without the nutmeg, are recorded for
nineteenthcentury Midwestern cooks of candinavian extraction; nutmeg is a
common Scandinavian spice and often was added by American cooks to make the
ethnic origins of a recipe clear.
Scald the milk and shortening together. Add the flour and stir into a hard
lump over the heat in a cast iron skillet. Transfer into a bowl, let it
cool a bit, and add the eggs, salt, and nutmeg. Mix with a fork and put
into boiling chicken stew by teaspoonfuls. Dip the spoon into the stock
between each spoonful so that the dumpling dough will slide off the spoon
easily.
Cook the dumplings 15 to 20 minutes, or until they are light and tender and
float on the top of the stock.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 09, 1998