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Jewish Dumplings


Soak 6 crackers in water; then press dry.

Fry 1 chopped onion in butter and pour over the crackers. Add 3 eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into balls and boil in salted water until done.

Serve hot with melted butter poured over them, and garnish with parsley.


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365 Foreign Dishes (1908).

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