Dumplings

Ingredients

• 2 CUPS WHEAT FLOUR
• 4% TEASPOON SALT
• 4 TEASPOONS BAKING POWDER
• Y% CUP MILK (APPROXIMATELY)

Method

1. 1

   Sift wheat flour, measure, add baking powder and salt and sift again.

2. 2

   Add milk enough to make a sticky dough.

3. 3

   Drop by spoonfuls on top of stew, and steam 12 minutes without lifting the cover.

Nutrition per serving

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 15. The excerpt below is the record exactly as published.

Dumplings Baking Powder Buscuits ~2CUPS WHEAT OR RYE FLOUR 4 TABLESPOONS SHORTENING _I TEASPOON SALT I CUP MILK (APPROXIMATELY) 3 TEASPOONS BAKING POWDER Sift wheat or rye flour, measure, add salt and baking powder and sift again. Blend in shortening, then add enough milk to make a moist dough. Turn onto a wheat floured board, pat or roll out to % inch thick- ness, cut out biscuits and bake at 475° for about 15 minutes. 39 40 COOKING WITH WHOLEGRAINS Sour Cream Buscuits 2 CUPS WHEAT FLOUR 84 CUP SOUR CREAM I TEASPOON SODA V4 CUP SWEET MILK I TEASPOON SALT Sift wheat flour, measure, add soda and salt and sift again. Add sour cream and milk to make a moist biscuit dough. A little more milk may be needed. Beat for a minute with a spoon, then roll out ¥% inch thick if you wish and cut out with a biscuit cutter, or shape into biscuits with the hands or a spoon. Bake at 475° 12 to 15 minutes. If you like fat biscuits, place close together in a pan 8 inches square. If you like crisp biscuits, place 1 inch apart on a cookie sheet. Rye Biscuits 2% CUPS RYE I TEASPOON CREAM OF TARTAR I TEASPOON SALT 3 TABLESPOONS BUTTER \% TEASPOON SODA I CUP MILK Sift the rye, measure, add salt, cream of tartar and soda and sift again. Blend in butter then add enough milk (about 1 cup) to make a moist dough and beat briskly for a minute. Empty out on a wheat floured board, pat down, turn over and roll out %4 inch thick. Do not knead. Cut into biscuit shape and bake at 475° 12 to 15 minutes. If you like crisp biscuits, place one inch apart on a cookie sheet. If you like them soft, place close together in a pan 8 inches square. © Cream Scones 2 CUPS WHEAT FLOUR 4 TABLESPOONS BUTTER 2 TEASPOONS BAKING POWDER 2 EGGS, BEATEN 14 TEASPOON SALT 4 CUP LIGHT CREAM 2 TEASPOONS BROWN SUGAR Sift the wheat flour, measure, add baking powder, salt and sugar and sift into bowl. Blend in butter. BISCUITS, GRIDDLECAKES, SCONES & DUMPLINGS 41 Save out a small portion of egg white and beat remainder of eggs: Add to the flour mixture with the cream. Stir up quickly and beat with a spoon for a minute. Turn out on wheat floured board, roll out % inch thick and cut in any desired shape. Place on cookie sheet, brush tops with egg white, slightly beaten, and sprinkle with brown sugar. | Bake at 450° 12 to 15 minutes. Dumplings 2 CUPS WHEAT FLOUR 4% TEASPOON SALT 4 TEASPOONS BAKING POWDER Y% CUP MILK (APPROXIMATELY)

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