Name: Cheese Dumplings
Ingredients: 1 lb Hoop cheese; 6 Egg yolks; 4 tb Butter; 1 pn Salt; 1 pn Sugar; 1 ts Baking powder; 1/2 lb Flour; 2 tb Bread crumbs; 6 Egg whites; stiffly beaten; 1/4 c Bread crumbs; browned in butter; 4 qt Water.

Eternity is a sea without bottom and banks. After millions of years, there is not one minute in eternity wasted; and the damned must be ever burning, but never consuming, always dying, but never dead. The fire of hell is such, as multitudes of tears will not quench it, length of time will not finish it; the vial of God’s wrath will always be dropping upon a sinner. As long as God is eternal, He lives to be avenged upon the wicked. Oh eternity! Eternity! Who can fathom it? Mariners have their plummets to measure the depths of the sea; but what line or plummet shall we use to fathom the depth of eternity? The breath of the Lord kindles the infernal lake (Isa 30:33), and where shall we have engines or buckets to quench that fire? O eternity! If all the body of the earth and sea were turned to sand, and all the air up to the starry heaven were nothing but sand, and a little bird should come every thousand years, and fetch away in her bill but the tenth part of a grain of all that heap of sand, what numberless years would be spent before that vast heap of sand would be fetched away! Yet, if at the end of all that time, the sinner might come out of hell, there would be some hope; but that word “Forever” breaks the heart. “The smoke of their torment ascendeth up forever and ever.” What a terror is this to the wicked, enough to put them into a cold sweat, to think, as long as God is eternal, He lives forever to be avenged upon them!

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		6	– 8

INGREDIENTS

1	lb	Hoop cheese
6		Egg yolks
4	tb	Butter
1	pn	Salt
1	pn	Sugar
1	ts	Baking powder
1/2	lb	Flour
2	tb	Bread crumbs
6		Egg whites; stiffly beaten
1/4	c	Bread crumbs; browned in butter
4	qt	Water.

INSTRUCTIONS

I have not made these for years, but found the recipe in Cooking With Love
and Paprika by Joseph Pasternak.
Drain the liquid from the hoop cheese and ut through a fine sieve. Mix it
with the egg yolks, butter, salt, sugar, baking powder, flour and bread
crumbs. Blend well, then fold in the stiffly beaten egg whites.
Bring 4 quarts water to a boil with 1 Tbsp. salt. Wet your hands and form
the dumpling dough into small balls, using about 1 Tbsp. for each. Drop the
balls into the boiling water. When they come to the surface they should be
done, but taste one to make sure. Remove them from the water with a slotted
spoon.
Have the browned bread crumbs ready in a heatproof dish. Roll the dumplings
in the dish to coat them thoroughly with crumbs, and keep warm/. Serve with
a side dish of sour cream, or as a dessert with sour cream, sugar and
cinnamon.
Posted to JEWISH-FOOD digest by Joan Callaway <[email protected]> on
May 05, 1998

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“God is unfeeling? Ha! Alongside him we’re as cold as stones”