Dumplings

Ingredients

• flour
• salt
• baking powder
• Cottolene
• milk

Method

1. 1

   Sift together flour, baking powder, and salt twice.

2. 2

   Rub in Cottolene with tips of fingers.

3. 3

   Add milk gradually, mixing with a knife.

4. 4

   Drop from tip of spoon on top of meat, an inch apart; cover closely and steam for twelve minutes.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 22. The excerpt below is the record exactly as published.

Dumplings Onions in Cream Stewed Corn Watercress and Egg Salad Rhubarb Pie Cream Cheese Coffee STEWED CHICKEN Dress, clean and cut up a chicken (a year old). Put in a stew- pan, cover with boihng water. Add one small onion sliced, two stalks celery cut in pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and cook slowly until tender. Add one table- spoon salt the last hour of cooking. Remove chicken, strain Uquor and remove some of the fat if necessary. Thicken the stock with two-thirds cup of flour diluted with suflScient cold water to pour readily. Return chicken to "gravy," heat to boiling point. Drop dumplings on top of chicken, cover stew-pan with a towel, replace the cover and steam dumplings twelve minutes. Arrange chicken on hot serving platter, surround with dumplings, sprinkle lightly with finely chopped parsley. • DUMPLINGS 2 cups flour. }/2, teaspoon salt. 4 teaspoons baking powder. 1 teaspoon Cottolene. ^ cup milk

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