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

DUMPLING RECIPES

FRENCH DUMPLINGS

Take 1 quart of flour, 1 heaping teaspoonful of baking powder, salt, and lard to make as short as pie crust, buttermilk or water to wet flour; roll 1/2 inch thick and bake; break in pieces and pour chicken gravy over it.

Sister Mahala Stoner, Aultman, Ohio.

 

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