Dumplings
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 38. The excerpt below is the record exactly as published.
Dumplings 1 pt. flour 4 ts. baking powder | ts. salt About 1 scant c. milk Sift the dry ingredients, stir in the milk slowly, mixing with a knife till a soft dough is formed. Dip a spoon into the boiling stew, 90 DOMESTIC SCIENCE then take up a spoonful of dumpling and drop into the stew, letting it rest on the meat and potatoes. Cover closely and steam 10 m. without uncovering. Do not let the stew stop boiling after the dumplings are added. Serve immediately. Veal Stew The breast, neck, and knuckle of veal may be used for stew. Cut 2 Ib. of veal in small pieces, remove all fine bone. Cover meat with boiling water, skim as it begins to boil. Add 2 small onions, 2 ts. salt
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