Calumet Dumplings (To Steam)

Ingredients

• 1 cup sifted flour
• 1 teaspoon CALUMET Baking Powder
• 1/2 teaspoon salt
• 1/2 cup sweet milk

Method

1. 1

   Sift the flour, salt, and CALUMET very thoroughly.

2. 2

   Add the milk a little at a time to make the dough the consistency of biscuit dough.

3. 3

   These may be steamed over hot water or dropped into the soup or stew as preferred.

4. 4

   Take the dough up on a teaspoon which has been dipped in cold water.

5. 5

   Do not allow the soup to boil rapidly after dropping in the dumplings as the agitation of the boiling would cause them to separate.

6. 6

   Keep the kettle covered while cooking the dumplings.

7. 7

   When cooked, remove at once to hot tureen.

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 20. The excerpt below is the record exactly as published.

r 1 teaspoon salt 3 teaspoons CALUMET Baking % cup milk (more or less) Powder 4 tablespoons lard or butterine Preparation: Sift the flour, CALUMET and salt three or four times. Work in the shortening with a spatula or fork. Then make a soft dough with the milk. Roll out half of the dough about a quarter of an inch thick. Fit it to a large pie pan. Brush over the top with melted shortening. Roll out the second half the same and place on the first half. Bake fifteen minutes in moderate oven. Slip the shortcake when baked onto a large chop plate or platter. With a long knife turn the upper half onto the pan. Butter and heap with sweetened fruit, then place upper half over the fruit and sprinkle with powdered sugar. Scotch Scones 2 cups flour V* cup dried eurrants 1 cup sour cream or buttermilk Y2 teaspoon soda 1 teaspoon salt 2 teaspoons CALUMET Baking 2 tablespoons lard Powder Preparation : Sift the flour, salt, soda and baking powder. Work in the lard with a fork. Make a soft dough with the sour cream and add the cleaned currants. Divide into four or six parts and form in large biscuit shapes. Press a knife handle each way across each scone. Brush with a mixture of egg yolk and water. Dust with powdered sugar and bake about twenty minutes in moderate oven. Maple Rolls 2 cups flour 1 cup milk 1 teaspoon salt 3 tablespoons shortening ya pound maple sugar 3 teaspoons CALUMET Baking Powder Preparation : Sift the flour, baking powder and salt. Work in the shortening with a fork or spatula and make a dough with the milk. Roll out as square as possible and sprinkle with the maple sugar. Brush the further end with water and roll the pastry from you in a firm roll. Cut off in half-inch slices, place in greased and floured pan, brush with melted shortening and bake fifteen minutes in moderate oven. To prevent the syrup formed by the sugar from cooking onto the pan, the recipe for pastry may be increased one-third. Roll out one- third of the pastry very thin and cut rounds from it to cover bottom of pan. Then place each slice of the roll on a round. This looks fussy, but conserves all of the goodness as well as time and energy in cleaning baking pan. 43 All measures level unless otherwise specified. LESSON No. 2 Domestic Science Carbohydrates Calumet Dumplings (To Steam) 1 cup sifted flour

Cook this with the app: pantry check, scaling, and the assistant.