Recipe: Spinach Dumplings

2 lbs. of spinach, 3 eggs, 1 oz. of butter, 2 finely chopped onions, juice of 1/2 a lemon, pepper and salt, and some Allinson fine wheatmeal. Pick and wash the spinach, boil it with the onions without water until quite tender; drain it dry, chop the spinach fine, and mix it with the eggs well beaten, the lemon juice, butter, and seasoning. Add as much of the meal as necessary to make the mixture into a soft paste. Form into balls, flour them, drop them into boiling water, and boil them 5 to 10 minutes; serve with POTATOES and gravy.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Rhubarb Dumplings

Roll the pastry out one-quarter inch thick and then cut into four-inch squares. Fill with pieces of rhubarb cut in one-half inch pieces, adding 2 tablespoons sugar. Fold the dough over, pressing it tightly, and then brush with egg-wash and bake in a slow oven for thirty minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Tomato Dumplings

Place in a mixing bowl

  • Two cups of flour,
  • One teaspoon of salt,
  • One-quarter teaspoon of pepper,
  • Four teaspoons of baking powder.

Sift to mix and then rub in four tablespoons of shortening and use two-thirds of a cup of water to make a dough. Divide into five parts and then roll each piece into squares. Place in the centre of each one a peeled tomato, cut in slices, and season with a little grated onion, parsley, salt and pepper. Fold the dough over. Place in a baking sheet and brush the tops with beaten eggs. Bake in a hot oven for thirty minutes. Serve with cheese Sauce.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Yeast Dumpllings

Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch of salt, one pint of milk or water. Put the flour into a pan, with your fist hollow out a hole in the centre of the flour, place the yeast and salt at the bottom, then add the milk (which should be lukewarm), and with your clean hand gradually mix the whole well together, and work the dough perfectly smooth and elastic. The pan Containing the dough must then be covered over with a cloth, and in the winter must be placed on a stool in a corner near the fire, that it may rise, or increase in size to nearly double its original quantity. When the dough has risen in a satisfactory manner, which will take about an hour, dip your hand in some flour and work it, or rather knead it together, without allowing it to stick to your hands; divide it into about twelve equal parts; roll these with flour into balls, and as you turn them out of hand, drop them gently into a pot on the fire, half full of boilingwater; allow the water to boil up once as you drop each dumpling in separately, before you attempt to put in another, in order to prevent the DUMPLINGS from sticking together, as this accident would produce a very unsatisfactory result, and spoil your dinner. Yeast DUMPLINGS must not boil too fast, as then they might boil out of the pot. They will require about half-an-hour’s boiling to cook them; they must be eaten immediately, with a little butter or dripping, and salt or sugar.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Fruit Dumplings

Make a nice suet crust, as directed for SUET DUMPLINGS on page 53, roll it out about quarter of an inch thick, spread it with ten cents’ worth of ripe fruit, quarter of a pound of sugar, (cost three cents,) and a teaspoonful of mixed spice; roll it up, tie it in a cloth wet with scalding water, and well floured next the dumpling, and boil it in a large kettle half full of boiling water for two hours, taking care that the pot does not stop boiling, or remain uncovered, or the dumpling will be heavy.

When it is done take it from the pot, unroll it from the cloth, and serve it with a few cents’ worth of molasses; it will cost about twenty cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)

Recipe: Gammon Dumplings

Make a plain paste of one pound of flour, (cost four cents,) one dessertspoonful of salt, and one of baking powder, quarter of a pound of finely chopped suet or scraps, (cost two cents,) and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it half a pound of any cheap cut of bacon or ham, finely chopped, (cost six cents,) roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Do not let the pot stop boiling, or the dumpling will be heavy. Serve it hot, with one quart of plain boiled potatoes, (cost three cents.) The dinner will cost fifteen cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)

Recipe: Norfolk Dumplings

Mix by sifting together one pound of flour, one teaspoonful of salt, and two of baking-powder, (cost three cents;) make into a soft dough with one egg, half a pint of milk and a very little water, (cost four cents,) and drop them by the tablespoonful in the soup; be careful that the pot does not stop boiling, or the dumplings will be heavy.
At the end of three quarters of an hour stir together over the fire in a large sauce-pan one ounce each of butter and flour, (cost two cents,) and when they are nicely browned, gradually add, and mix with an egg-whip or large fork, a pint of the boiling soup. Take up the meat and dumplings on the same dish, strain the soup into the sauce you have just made, and mix it thoroughly; put a little of it over[Pg 38] the meat and dumplings, and serve the rest in the soup tureen; it is very nice with small dice of toast in it.

Both dishes make an excellent dinner, at a cost of about twenty-five cents, including bread.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)