Dumplings for Stews

Ingredients

• Mix two cups flour
• one teaspoon baking powder
• one-third teaspoonful salt
• Add milk to mix to thick batter

Method

1. 1

   Drop spoonfuls of batter over boiling stew and cook for 20 minutes.

As published

This recipe was extracted from The National home cook book (1900), page 32. The excerpt below is the record exactly as published.

one teaspoon baking powder; pinch salt, water enough tou make stiff dough. Put in greased pan, Set in steamer, put — on any fruit desired (sliced apples are best), set steamer in- kettle of boiling water, boil 10 or 15 minutes. While boil- — - ing, take 1% cups water, two-thirds cup sugar, butter size ee : _ of walnut, juice one lemon (or any desired flavor); put on stove to poil; when it comes to boiling point, thicken with ‘ two teaspoons cornstarch wet with a little water. ee dumplings are done pour dressing over, serve at once; makes enough for six or seven persons. If made in an ege- “poacher fs “they are better, as it makes them into molds. i LIVER DUMPLINGS—Grind 10 cents’ worth of liver, soak _two slices bread, press out dry; use two eggs, mince a little a onion, a little parsley and a little celery; mix all we 1; use ~ -enouch flour to make stiff dough, drop a’ teaspoon at a ‘time in meat broth. Serve with. plenty of broth. - -- MEAT DUMPLINGS—Chop cold boiled meat and ‘season! “well with salt and pepper. Stir up some biscuit dough. Put ‘a spoonful of dough in a cup, have a cup for each person, then put two or three spoonfuls of meat in the cup and then’ another spoonful of dough, then steam. Serve with gravy. 7 : ‘PEACH DUMPLINGS—Cut out, saucer size, ted-bisente dough rolled thin, place in each a peach or half a peach } gether at top, place in deep granite tin, put sugar, butter, pieces of peaches around, pour over all one cup boiling water just before placing in oven; bake one-half hour or Stil) nicely browned, serve at once with sugar and cream. i POTATO DUMPLINGS—Grate three large potatoes, ane _ ha’* cup of milk, one egg, one-half teaspoon: baking powder, iE ¢ teaspoon of salt; add flour till it won’t stick to your — Jon; roll into a pall and cook 45 minutes. Serve with sy pork chops and cabbage. ne * STRAMED DUMPLINGS—T¢C every cup flour add one tea- ‘spoon baking powder, a little salt, mix with water, roll about — att inches thick, cut in squares of two inches, put in an “and steam for 12 or 15 minutes. Do not remove cover until -then. You can also use this same dough, rolled thin, cut in- squares, fill with apples, steam 15 or 20 minutes. Use sauce of milk or cream, well sweetened, with a little vanilla flavor- ing. Follow these directions and you will always have du plings as light as feathers. = DUMPLINGS FOR STEWS—Mix two cups flour, one ‘tea- Mr ' Spoon baking powder, one-third teaspoonful salt. Add milk — - to mix to thick batter

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