Dumplings

Ingredients

• Three times as much flour as water.
• Three times as much flour as water.
• One-eighth as much shortening as flour, or less.
• One-quarter teaspoonful of salt to each cup of flour.
• Two teaspoonfuls of baking powder to one cup of flour.

Method

1. 1

   Mix dry ingredients.

2. 2

   Chop shortening into the dry mixture.

3. 3

   Stir in the liquid to the dry ingredients and mix lightly to a soft dough.

Nutrition per serving

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 38. The excerpt below is the record exactly as published.

Dumplings Cut the meat into half-ounce pieces, put on in cold water, allow it to come rapidly to a boil, then reduce the temperature and simmer for two hours. Add vegetables, potatoes, turnips, cut in pieces as large as the meat, carrots in quarter-inch slices, onions sliced or finely minced, and bring the whole again to a boil. After this allow the stew to simmer for thirty minutes, then add the seasoning and thickening, and allow to boil for a minute or two. Lastly place the dumplings on the top of the meat and vegetables, and cook the stew, closely covered, for ten minutes longer. Stew can be served in a large, deep platter, with a border of small dumplings, and garnished with cress. Or a piled-up border of well-done, dry, flaky rice may be effectively used, or a border of well-seasoned mashed potato. If potato is used the platter may be set for a moment in the broiling oven of a gas range to brown the . border. To Thicken and Season Stew. Allow two tablespoon- fuls of flour for every pint of water used in making the stew. Add to this one-half teaspoon of salt and one-fourth to one-half teaspoon of pepper. "Blend all with cold water to a thin paste, stir into this paste an equal volume of m O O w o "^ o m I— I o w o o o O O O 91 92 PRINCIPLES OF FOOD PREPARATION the hot hquid from the stew, then pour the mixture into the stew pot, and stir until it boils. Dumplings Ingredients. Flour, water, shortening, baking powder, salt. Proportions. Three times as much flour as water. One-eighth as much shortening as flour, or less. One- quarter teaspoonful of salt to each cup of flour

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