Dumplings

Ingredients

• 1 pt. flour
• 2 tsp. baking-powder
• 1 tsp. salt
• 1 scant c. milk

Method

1. 1

   Mix the dry ingredients and stir in the milk gradually to make a soft dough.

2. 2

   Drop quickly by the spoonful into the boiling stew, letting the dumplings rest on the meat and potatoes.

3. 3

   Cover closely to keep in the steam, and cook just ten minutes, without lifting the cover.

4. 4

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 116. The excerpt below is the record exactly as published.

dumplings cooked with the meat. A haricot of mutton or any other meat is a stew with the meat and vegetables cut fine, — into bits, the size of a haricot bean. A ragout is a stew highly flavored with wine. A salmi is a stew of game. A chowder is a stew of fish. A fricassee is a form of stewing where the meat is sauted or browned in fat, either before or after stewing, and is usually served without vegetables. A pot-pie is a stew with the dough put on as a crust instead of in the form of dumplings. Braising is a form of stewing usually done in a covered pan in the oven. The slow, uniform heat from the confined hot air in the oven gives a richer, stronger flavor than that obtained by stewing over the fire. Onions, carrots, turnips, and potatoes are often used in a stew. Onions may be put in with the meat, but the other vegetables should be cut small, and added about half an hour before the stew is done. The kettle should be drawn forward, that the water may boil, not simmer, while the vegetables are cooking. This will not harm the meat as it would if boiled rapidly at first. Remove the bones and fat before adding the vegetables. A dumpling is a small biscuit-like portion of dough dropped or dumped quickly into the boiling liquid. There should be only liquid enough to come nearly to the top of the meat and vegetables, that the dumplings may rest on them and not sink into the liquid. The steam from the savory broth will cook the dumplings and impart a richer flavor than if cooked in a steamer over the stew. Cover the kettle closely, as soon as the dumplings are in, and let the stew boil steadily ten minutes, without lifting the cover. Serve them at once. As they are to be eaten with meat they require no shortening. The same dough may be cut into small cakes and baked as biscuit. 222 SCHOOL KITCHEN TEXTBOOK Recipe, No. 153. Beef Stew I lb. beef. 2 potatoes. I onion. Salt and peppor. ^ c. turnip, cut in half-inch dice. Flour. J c. carrot, diced. Water to cover. Wipe the meat, cut it into small pieces, and remove all the fine crumbly bones. Put the larger bones and tough meat into the kettle and cover with cold water. Melt the fat in a frying-pan, dredge the tender meat with salt, pepper, and flour, and brown it in the hot fat. Brown the sliced onions also, and then put the meat and onions into the kettle. Cover with boiling water. Simmer from two to three hours, or till the meat is tender. Half an hour before serving remove the fat and bones and add the other vegetables. Pare the potatoes, cut them into quarters, parboil them five minutes, and put them into the stew. Cook twenty minutes. When ready to serve, skim out the meat and potatoes, put them on a dish, thicken the gravy if needed, add more seasoning, and one half cup of strained tomato if desired. Pour the gravy over the meat. Recipe, No. 154. Dumplings 1 pt. flour. 2 tsp. baking-powder. I tsp. salt. 1 scant c. milk

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