Dumplings are a great emergency dish when the chicken or stew seems too small for the family. A nice fluffy lot of dumplings to surround the platter of meat makes a most satisfying sight.
Add one beaten egg to a cupful of milk, a little salt and two teaspoonfuls of baking powder, sifted with flour enough to make a mixture stiff enough to drop from the spoon. Flours differ so in thickening power that no exact measurement can be given. Drop them on the boiling stew with a teaspoon and they will cook in eight minutes. Leave them covered during the entire time so they will be puffy and light.
Just before putting the bread into the pans, take out about half a loaf, add butter and make small biscuits. Let rise a few minutes until about the size of a walnut. Drop these in the hot broth and cook, carefully covered, twenty minutes. If larger dumplings are made, the time must be longer for the cooking.
Potato dumplings recipe
To a pint of milk add a beaten egg, a little salt, a cupful of mashed, hot seasoned potato, and fiour to make a drop batter. Add two teaspoonfuls of baking powder to the last of the flour, mixing well. Drop in small spoonfuls in chicken or beef broth and cook twenty minutes.
Potato dumplings with sauce
Cook and rice six medium-sized potatoes; add a pint of bread crumbs, browned in butter, also two well-beaten eggs and salt enough to season. Form in twelve balls and steam twenty minutes; place on a dish and pour over them a half cupful of melted butter.
Sauce: Brown one teaspoonful of onion and a tablespoonful of flour in two tablespoonfuls of butter, then add a cupful of cider vinegar and stir until it boils, season with salt to taste.
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Publication: Tombstone Epitaph (Tombstone, Arizona)
Publication date: January 30, 1916