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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

DUMPLINGS & POTPIES

SNITZ AND KNEP #1

Cook 1 pound of smoked breakfast bacon, in 1 piece, 2 1/2 hours. Put a quart of dried sweet apples, with plenty of water, on the back of the stove where they will simmer gently. Sweet apples are usually dried with the skin left on. When the meat has cooked 1 hour, put the apples in with it and let them cook together another hour. For the knep: Take 3 cups of flour, 2 heaping teaspoonfuls of baking powder, a pinch of salt; break into this 2 eggs, and use enough sweet milk to make a stiff batter. Drop the batter by spoonfuls upon the apples; when apples are covered, replace the lid and let cook a few minutes; then drop in more batter, and so on until all the batter is used. Boil for 20 or 30 minutes, and be sure there is sufficient water in the boiler to keep from burning.

Sister R. E. Arnold, Elgin, Ill.