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SZILVAS GOMBOC (Plum Dumplings), Hungarian
Knead the above ingredients, making a light dough. Cut into squares and put a plum on each. shape them into dumplings and boil them in salted water. While boiling, stir carefully several times so that dumplings do not stick to the bottom. When done, dumplings come to the surface of the water. Drain, rinse with cold water, and mix with golden brown, buttered bread crumbs. Serve with lots of sugar and cinnamon, mixed.
Contributed by Mrs. Maria St. Clair, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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