Excerpt from The York Cook Book
Dumplings. One cup sour cream, a little soda and salt, one egg. Mix up thick with flour. Drop slowly in the kettle of beef broth, a little at a time. They can be made without eggs. Mrs. Fred James.
Drop Dumplings for Chicken. Take two eggs, four table spoons water, teaspoon baking powder and flour enough to make a stiff batter. Drop from the spoon into the soup. Mrs. Libbie Shaw.
Egg Dumplings for Soup. To half pint milk add two well beaten eggs, and as much flour as will make a smooth (rather thick) batter, free from lumps. Drop this batter, a tablespoonful at a time, into boiling soup. Boil fifteen minutes or longer. A half teaspoon baking powder improves the dumplings. Mrs. Mary B. Provost.
Chicken Broth. The water chicken was boiled in, set away in a cool place, makes a good broth. The next day skim off the fat, take the bones of the chicken, put into the soup pot with the broth, one onion cut very fine, one carrot, one turnip, a small bunch of parsley, a little salt and pepper. Let boil two hours. With a skimmer take out the bones. Add half a cup of rice or vermicelli. Let it boil one hour. You will then have a nice chicken broth. Take off all the meat you can from the bones. To make any of these little dishes requires but very little meat. Mrs. Anna Clark.
Chicken and Egg Soup. Cut a chicken at the joints. Put in enough cold water to cover it well. When it comes to a boil skim it well and season with salt and pepper. Half hour before serving put in two leaves of laurel and one of cabbage. When ready to serve, strain, return to the fire, add two eggs, well beaten, into which has been stirred one cup of dry bread grated. Cook about one minute. Keep the chicken well covered with water. Beef or mutton may be used in the same manner. Mrs. Herman Behling.
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