Presoak a clay pot, top and bottom, in water for 15 minutes.
Place all the ingredients for the soup in the presoaked pot, then cover the pot and place it in a cold oven.
While the soup is cooking prepare the dumplings: Combine the crumpled coHee cake, flour, and sugar, and mix well. Add the butter and egg and mix to make a soft dumplingstyle dough. If not soft enough, add a little milk.
At the end of the cooking time, remove the soup from oven and drop the dumplings into the soup by the spoonful. (Make about 8 dumplings and you may have some left over.) Cover the pot and return it to the oven for an additional 20 minutes of cooking.
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