Title: Dumplings #1
Categories: Penn Misc
Yield: 1 Servings
| 2 | c | Flour |
| 1 1/4 | ts | Baking powder |
| | | Milk |
| 1 | tb | Butter |
| 3/4 | ts | Salt |
Sift the flour, baking powder and salt into a bowl. Add the butter and work
in with pastry blender or finger tips. Add sufficient milk to make a stiff
batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut
in small squares and drop in hot liquid and cook for 20 or 25 minutes.
Cooking utensil must always have a tight fitting cover or else dumplings
will be heavy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.