Light Dumplings for Pot-Pie

Ingredients

• a pint of flour
• two small teaspoonfuls of cream tartar
• one of ARM AND HAMMER SODA
• a quarter teaspoonful salt
• a teaspoonful of butter
• add milk enough to stir very thick

Method

1. 1

   Cook meat until tender, season with salt and pepper, and add sliced potatoes.

2. 2

   Have enough water to boil over the potatoes.

3. 3

   Sift flour with cream tartar and soda, add salt and butter, then milk to make a thick batter.

4. 4

   Drop dumplings on top of potatoes and cover tightly.

5. 5

   Cook for fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 16. The excerpt below is the record exactly as published.

LIGHT DUMPLINGS FOR POT-PIE. Cook Meat until it is tender, season with dalt and pepper, and put in potatoes sliced about an inch thick, or use small potatoes which do INSIST ON HAVING ARM AND HAMMER SODA. 24 jj not need slicing. Have just enough water in to boil up over the potatoes f-gthen boiling fast, but not enough to boil over the dumplings when they [®e put in, or they will not be light. As soon as the potatoes are in, take | a pint of flour and sift it with two small teaspoonfuls of cream tartar and one of ARM AMD HAMMER SODA (or Saleratus), add a quarter teaspoonfui salt and rub in a teaspoonful of butter; then add milk enough to stir very thick

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