European Stars and Stripes (Newspaper) - October 17, 1985, Darmstadt, Hesse                                2 cups milk 1 cup water /4 cup sugar /4 Teaspoon Salt 2 Teaspoons Vanilla extract Vanilla sauce recipe follows ground cinnamon optional Garnish ii cooking the Dampf Nudeen in a Steamer pot Waler is inc Only liquid necessary. See Choice o cooking methods in the recipe in a Small Saucepan Combine the milk and butter Over Low heat. Heat until the butter is melted and the mixture is lukewarm. Meanwhile in a Small bowl dissolve 1 Teaspoon of the sugar in a cup of lukewarm tap water. Stir in the yeast. Let the mixture sit in a warm place such As a urn cd off oven while you prepare the next ingredients. The yeast mixture should have doubled in volume by the time you Are ready to use it. In a Large mixing bowl lightly beat the egg then add the lukewarm milk butter mixture the remaining sugar the Salt and the optional grated Lemon Peel. Stir in the bubbly yeast mixture. Add the flour i cup at a time beating with a wooden spoon to form a smooth dough. Transfer the dough to a lightly floured surface and knead by hand until the dough is smooth and Clastic about 5 minutes. Alternatively knead with the dough Hooks of an electric mixer for 3 to 4 minutes or in a food processor for 30 to 40 seconds until the dough pulls away from the sides of the Container and forms a Ball place the dough in the mixing bowl and set it aside in a warm place such As a turned off oven to Rise until the dough has doubled in bulk at least 1 hour. Punch Down the dough lightly flour your hands and knead the dough slightly. Divide the dough in of six equal sic pieces and form them by hand into balls. Place the six balls at least 2 inches apart on a lightly floured baking Sheet and set them aside in a warm place to double in bulk again about 1 hour. While the Dampf Nudeen Are rising make the Vanilla sauce recipe follows. Choose on of the following methods for cooking the Dampf Nudeen. The first method is the traditional one which produces better Flavoured Dampf Nudeen but it is trickier to do. The second method is easier and uses Only water for the steaming liquid. It produces  that looks just like the ones you buy at fests hi1 the flavor in t As Rich As when the Damp Fnu Jen arc steam poached in milk. 1 Skillet steam poaching you will need two deep 10-Inch to 12-Inch diameter skin Elswith tight fitting lids. In each Skillet melt 2able spoons of butter Over medium heat. Add 1 cup milk i cup water 2 Tablespoons sugar i Teaspoon Salt and 1 Teaspoon Vanilla extract to each Skillet. Bring the liquid mixture to a boil. Using a Large Spatula carefully place three of the Dampf Nudeen dough balls in the hot liquids in each Skillet. Cover the skillets tightly reduce the heat to Low and steam poach the Dampf Nudeen for 30 minutes. Do not open the Lidi while the Dampf Nudeen Are cooking no matter How tempted you arc to peek. Toward the end of the cooking period listen carefully to the pans. The liquid mixture will have been partially absorbed partially evaporated and the remaining melted butter will Start to sizzle and pop in the skillets signalling that the Dampf Nudeen Are cooled. Quickly remove the Skillet lids to keep any water droplets from falling onto the Dumpf Nudeen. If you open the lids too Early the  will be heavy and soggy. If you open the lids too late the Dampf Nudeen will be burned on the Bottom. 2 steaming use a two layer stacking Steamer pot such As an Oriental aluminium or Bamboo Steamer pot. Lightly Oil the Bottoms and sides of two layers of Steamer Racks and place three Damp Nudel dough balls on each rack. Bring plenty of water to by l in the Bottom of the Steamer pot.  i Chr Tun  my is i Mlo llli1   the boiling  to pl.h.1  Kite him Towel Over lilt lop  k to absurd a rss Nio slut Fand to holy Over the Steamer put.  Over rapidly boiling  for 15 minutes. The Dampf Nudeen should be served As soon is they Art looked. For each serving ladle 1 cup of warm Vanilla sauce into a shallow soup plate. Plate one hot Damp Nudel on top of the Vanilla sauce. Sprinkle a Little ground cinnamon Over the top of the Dampf Nudeen if desired. Dampf Nudeen arc traditionally eaten with a Small Fork and a Teaspoon or soup spoon the Fork for pulling the Damp Nudel apart and the spoon for scooping up the sauce. Makes 6 Large Servings. Vanilla sauce 4 cups milk 1 cup sugar 6 egg Yolks ? Teaspoons cornstarch it Teaspoon Salt 1 Tablespoon Vanilla extract for an even Richer sauce use it cups of milk and 2 cups of Cream Combine the milk and sugar in a medium size heavy Bottom Saucepan Over medium heat. As soon As the mixture comes to a boil turn off the heat and cover the pan. Meanwhile in a Large mixing bowl using an electric mixer on medium Speed beat the egg Yolks and cornstarch until the mixture is thick and Pale about 5 minutes. With the mixer still running slowly pour the hot milk in a thin steady Stream Over the egg mixture. Stir in the Salt. Pour the milk egg mixture Back into the Saucepan and Cook Over Low heat stirring constantly until the foam subsides and the sauce is thick enough to coat the Back of a spoon 10 to 15 minutes. Do not let the sauce come to a boil or it will curdle. Remove from heat and stir in the Vanilla extract. Serve the Vanilla saute warm. Makes approximately 6 cups which is sufficient to Garnish 6 Large Dampf Nudeen. Dampf Nudeen Osterreicher Art austrian style Sweet dumplings make the  dough As described in the previous recipe. While the dough is rising the first time make the Damp Nudel filling by heating together i cup Palau Mennus prune jam1 Tablespoon butter and 1 Teaspoon Gro until cinnamon. Cook in a Small Saucepan Over Low heat stirring constantly until the mixture just begins to Bubble. Transfer the filling to a Small bowl and put it in the refrigerator to chill until needed. After you have punched Down the dough and divided it into six equal size pieces take each piece form it into a Ball then flatten the dough Ball into a Circle about 6 inches in diameter. Place 1 rounded Tablespoon of the filling in the Center of each Circle. Pull up the edges of the Circle and Pinch them together Over the filling so that the filling is completely encased in the dough. Form the dough by hand into balls , and proceed with the second rising and the cooking As described in the previous recipe. While the dough balls Are rising prepare the Garnish by grinding in a poppy seed grinder or with a mortar and Pestle 3 to 4 Tablespoons of poppy seeds. In a Small Saucepan melt 1 a cups of butter Over very Low heat. As soon As the butter begins to melt stir in the ground poppy seeds. Add a Teaspoon Salt if using unsalted butter stir frequently while the butter is melting. When All of the butter has melted add 1 Teaspoon Vanilla extract. Keep this mixture warm until you Are a cad to serve the Dampf Nudeen. As soon As the filled Dampf Nudeen have finished cooking place each of them in a Large shallow soup plate. Ladle a cup of the warm poppy seed butter Over the top. Sift confectioners sugar Over the top As a Garnish. Serve hot. Makes 6 Large Servings. Ch9b5 Sharon hut gift sinning at the symphony by miss manners United feature Syndicate dear miss manners for More than 50 years i be been attending symphony concerts in various cities. I be never been annoyed by anyone keeping time by nodding his or her head. Music teachers do it at least hat s quiet. My Gripe people who save their coughs to distribute them Between symphony movements or worse during quiet passages. If they Are so bored Why come to the concert or if they have pneumonia they should stay Home in bed. Sometimes people will Clear their throats As if they Are going to be called on for speeches. I bring lozenges just in Case i think coughing at symphony concerts is an unpardonable sin. Gentle Reader indeed. Any True music Lover ought to Hoke to death a Juilly. Can we perhaps have just a Little tolerance Here for human frailly coughs Are not necessarily symptoms of boredom or pneumonia. Admittedly people who exp 1 to trough should stay out of concert Halls hut occasional coughs and Snee is do t onu1 upon per fee Tiv honorable people without warning. Most people do with considerable discomfort manage to stave off coughs for a while. Thai is Why you hear coughs Between movements. Miss manners does Agi 1with you however that quiet passages of musical compositions Are a poor Choice if one Lias a Choice of Liming. The Ideal time to cough if one must is when the Cannon goes off for the 1812 overt re. Dear miss manners my brother died recently and we All sent Flowers. My Mother and father received the same acknowledgement from his wife that she sent everybody else. Is this Correct should the parents receive an acknowledgement for Flowers sent to the funeral of their children should Brothers and Sisters receive one too gentle Reader forgive miss manners for intruding on a delicate situation but you have not told her the whole Story when a new widow and her in Laws share their grief As is normally done no acknowledgements tire sent for their Flowers because the bereaved family has huddled together emotionally if not actually in the same House. Each of them recognizes the others claim As principal mourners. What you Are describing is an estranged family. The widow obviously feeling that the family has distanced itself from this loss is treating them with the formal politeness due to Mere friends or acquaintances. Miss manners cannot say whether the widow s feeling is justified. However she can Tell you that you cannot use politeness even such cold politeness As she displayed As a fresh grievance in a family feud. October 17,1965 stripes Magazine