Dumplings for Soup

Ingredients

• 1 cup flour
• teaspoon salt
• 1 teaspoon Royal Baking Powder
• H cup finely chopped suet
• enough milk to make stiff dough

Method

1. 1

   Sift flour, salt, and baking powder together.

2. 2

   Add suet and enough milk to make stiff dough.

3. 3

   Form into marble-sized dumplings and drop into soup, boiling for 10 minutes.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 38. The excerpt below is the record exactly as published.

teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, 34 cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Royal Baking Powder, and more flour to make a soft dough. Roll, cut, and fry. Puffball Doughnuts. — 3 eggs, 1 cup sugar, 1 pint milk, 34 teaspoon salt, 1 teaspoon ex¬ tract vanilla, 2 heaping teaspoons Royal Bak¬ ing Powder sifted with 2 cups flour, more flour to make a thick batter in which spoon will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown. Crullers. — 134 cups sugar, 1 cup milk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, 34 teaspoon salt, 2 teaspoons Royal Baking Pow¬ der mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat. Crullers, 2. — 1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups flour mixed with 2 teaspoons Royal Baking Powder, and 34 tea¬ spoon salt, adding enough flour to make soft dough. Roll out, cut in 2-inch squares, and slash with jagging-iron. Fry, drain, and roll in sugar. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 22 Dutch Crullers. — 2 eggs, 1 teaspoon grated nu tmeg, 1 cup sugar, 1 cup cream, M teaspoon salt, 1 teaspoon Royal Baking Powder, suffi¬ cient flour to mix to a soft dough. Roll out, cut in squares, cut several times in center with jagging-iron; fry brown in kettle of deep smoking-hot fat. Rye Drop Cakes. — 1 heaping cup rye meal, 1 heaping cup flour, 1 teaspoon salt, 3 table¬ spoons molasses, 1 cup milk, 2 eggs, 2)4 tea¬ spoons Royal Baking Powder. Sift dry ma¬ terials together. Add milk, molasses, and beaten eggs. Drop by spoonf uls in deep smok¬ ing-hot fat. When brown drain on paper. Fried Cakes. — 2)4 cups flour, 2 teaspoons Royal Baking Powder, )4 cup milk, 14 tea¬ spoon salt, 2 eggs, 1 scant tablespoon melted butter, 5 tablespoons sugar. Sift dry ma¬ terials together. Add beaten eggs, milk, and melted butter. Drop by small spoonfuls in deep smoking-hot fat, fry brown, drain on unglazed paper. Wonders. — 3 eggs, 3 tablespoons melted shortening, 3 tablespoons sugar, 1 teaspoon Royal Baking Powder mixed with 1 cup flour. Add more flour to make stiff dough, roll very thin. Cut in 3-inch squares; in each cut sev¬ eral slits; run finger through and separate, then dent them. Fry and roll in sugar. Dumplings PPLE DUMPLINGS, ROYAL.— 1 quart flour, thoroughly mix with it 3 tea¬ spoons Royal Baking Powder and a small teaspoon salt; rub in a piece of butter or lard the size of an egg, and then add 1 medium potato, grated in the flour; after the butter is well mixed, stir in milk and knead to the consistency of soft biscuit-dough; break off pieces of dough large enough to close over 4 quarters of an apple (or other fruit as desired) without rolling, lay in an earthen dish and steam until the fruit is ten¬ der. Serve with brandy sauce. Peach Dumplings. — Bring 1 cup water, 2 tablespoons butter, to boiling point ; turn in quickly 1 cup dry flour; stir till mixture draws away from sides of pan. Take from fire and cool. Work in 4 eggs, % cup flour mixed with )4 teaspoon Royal Baking Powder, more flour if necessary to make a soft dough. Pat out in a cake, cut in rounds with a saucer. On each place a pared, unpitted peach . Draw dough round to cover the fruit. Place in greased pan, brush with milk, and bake 30 minutes in moderate oven. Serve with clear sauce. Farina Dumplings. — 1 quart milk, 10 ounces farina, 3 eggs, 1)4 teaspoons Royal Baking Powder, a tablespoon fresh butter, )4 pound flour. Bring milk to a boil, stir in farina, and boil till well done, continually stirring. After cooling, stir in the melted butter and eggs previously beaten up, and last add flour sifted with baking powder and salt. Drop with tablespoon into lx>iling water, well salted; boil about 15 minutes till they rise; take out with skimmer and serve with fruit sauce. Berry Dumplings. — Use berries of any kind carefully picked, hulled or prepared, and make as for apple dumplings, putting 1 or 2 tablespoons of berries in each dumpling. English Dumplings. — 1 pint flour, 1 cup finely chopped suet, 1 teaspoon salt, 1 tea¬ spoon Royal Baking Powder. Mix and sift flour, salt, and baking powder. Add suet; mix to firm dough with ice-water. Knead for 2 minutes; roll out )4 inch thick. Put a floured cloth over a bowl; on it spread the crust. Fill with sliced apples mixed with su¬ gar and a little powdered cinnamon. Draw up crust and cloth so as to completely cover apples; tie cloth, allowing a little room to swell. Drop in kettle of rapidly boiling water, with tnvet at bottom to prevent scorching. Keep at a rapid boil for 2 hours. If water stops boiling the dumpling will be heavy. Or place in steamer and steam 3 hours. Serve hot with cream and sugar or a liquid sauce. Receipts for making dumplings for a stew or fricassee frequently call for shortening. This is a mistake, and usually results in heavy, s°ggy dumplings. Heaviness may also be caused by a removal of the lid of pot or steamer before the dumplings are done. Flour, salt, Royal Baking Powder, and sweet milk are all that are needed to make tender, fluffy dumplings of this kind. The dry ingredients should be sifted carefully together, then quickly mixed with the milk. During the cooking the liquid in pot or steamer should be kept at a steady boil. No more batter or dough should be dropped in at one time than will cover the surface of the liquid or rest on top of the meat, for if too many dumplings are dropped in at once, those underneath are sure to be soggy. The cover should not be lifted until the dumplings are done. Dumplings for Soup. — 1 cup flour, tea¬ spoon salt, 1 teaspoon Royal Baking Powder, sifted together. Add H cup finely chopped suet, and enough milk to make stiff dough

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