Mix 2 EGGS with 1 tablespoonful of water, a pinch of salt and enough sifted flour to make a stiff dough. Roll out on a well-floured baking-board as thin as possible. Cut into three-inch squares and fill with the following mixture: 1 cup of cottage cheese; mix with 1 tablespoonful of butter, 2 beaten EGGS, sugar, cinnamon and nutmeg to taste. Fill the DUMPLINGS, press the edges well together. Boil some milk, seasoned with a pinch of salt and sugar to taste. Lay in the DUMPLINGS and boil until done. Serve with the Sauce.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)