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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

DUMPLING RECIPES

DUMPLINGS FOR CHICKEN

Take 2 eggs, a pinch of salt, lard the size of an egg, 1 pint of water, thicken with flour to make a dough stiff enough to roll; roll thin, cut in squares, drop in the chicken broth, cook quickly.

Sister Ida B. Hamilton, New Castle, Ind.