Egg dumplings

1 egg
1/8 tsp salt
1/3 cup flour
1/2 tsp baking powder

Beat until smooth and drop 1/2 tsp at a time into boiling chicken soup or
any clear broth. Push the batter off the spoon quickly so that it will fall
in one lump and thus swell into a nicely rounded dumpling. Cover and cook
for 15 minutes.

I copied this recipe from "the Jewish Home Beautiful," 1975 edition,
published by the National Women's League of the United Synagogue of
America.

In addition to the 150 or so recipes, it's a delightful book. It has both
narrative and dramatic versions of the celebrations of the Holidays, with
numerous (black & white) photographs and includes suggested music and
Blessings in both Hebrew and English text.

I'm not Jewish. It belongs somewhere where it will be read and used; where
it can be shared with children; where, perhaps, someone can post more of
the recipes to r.f.c.j.

I would like to find it a good home, I'll be more than happy to send it. I
just want to know that it is not merely occupying shelf space. ;-)

Please email me if you fit the bill.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

__________________________________________________ __

rec.food.cuisine.jewish recipe archives
<http://www.cyber-kitchen.com/rfcj>
__________________________________________________ __