Dumplings

Ingredients

• 2 cups flour
• ½ teaspoon salt
• 4 teaspoons baking powder
• ¾ cup milk

Method

1. 1

   Mix and sift dry ingredients.

2. 2

   Add milk gradually.

3. 3

   Toss on floured board, pat, and roll out half an inch thick.

4. 4

   Shape with biscuit cutter, dipped in flour.

5. 5

   Place close together in buttered steamer, cover closely, and steam for 12 minutes.

6. 6

   Makes 12 to 15.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 113. The excerpt below is the record exactly as published.

teaspoons salt 1 cup peas, cooked or canned Put meat in baking dish or bean pot and add onion, carrot, pars- ley, salt, peppercorns, hot water, and tomatoes. Cover and bake 31% hours in slow oven (250° F.). Half an hour before serving, thicken with butter worked until creamy and mixed with flour, and add peas. Remove onion, carrot, parsley, and peppercorns. 274. THE BOSTON COOKING-SCHOOL COOK BOOK POT ROAST OF BEEF 4- to 6-pound piece of beef Salt, pepper, and flour (for suitable cuts, see p. 262) 3 tablespoons beef fat 16 cup water Rub meat with salt, pepper, and flour. Brown all sides in fat. Slip low trivet under meat, add water, cover tightly, and simmer until tender (about 3 hours). Turn occasionally. If desired, add vegetables last hour of cooking. For gravy, skim off 2 tablespoons fat, add 2 tablespoons flour, and cook and stir until well blended and slightly browned. Add’ 1 cup of meat stock or cold water. Stir until smooth. Season with salt, pepper, and chopped parsley. POT ROAST, AMERICAN STYLE 4 pounds beef 14 cup hot water Salt, pepper, flour Boiled, sliced carrots or cauliflower 2-inch cube fat salt pork Boiled potatoes, cut in eighths Rub meat with salt and sprinkle with pepper. Try out pork and brown meat in fat. Place in casserole with water, cover, and cook 4 hours in slow oven (250° F.), adding more water as needed and turning 3 times during the cooking. Remove meat to hot serving dish, surround with vegetables. Pour melted butter over vegetables and garnish with parsley. Serves 10 or 12. BEEF STEW WITH DUMPLINGS Aitchbone, weighing 5 pounds ¥ small onion, cut in thin 4 cups potatoes, cut in slices quarter-inch slices 4 cup flour Turnip | 24 cup each, cut in Salt and pepper Carrot { half-inch cubes Wipe meat, remove from bone, cut in 14-inch cubes, sprinkle with salt and pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying pan. Add meat and stir con- stantly, that the surface may be quickly seared; when well browned, put in kettle, and rinse frying pan with boiling water, add bones BEEF 275 sawed in pieces, cover with boiling water, and boil 5 minutes. Reduce heat and cook until meat is tender (about 3 hours). Add carrot, turnip, and onion, with salt and pepper last hour of cooking. Half an hour before stew is done, add potatoes. Remove bones, large pieces of fat, and then skim. Thicken with 14 cup flour, mixed with }4 cup cold water. Cook 5 minutes. Pour into deep hot platter and surround with dumplings. Serves 8 generously. Dumplings 2 cups flour Y teaspoon salt 4 teaspoons baking powder 34 cup milk

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