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

DUMPLING RECIPES

DROP DUMPLINGS

Take 2 eggs, 2 teaspoonfuls of baking powder, 1 pint of sweet milk, flour enough to make the batter stiffer than cake batter, a good pinch of salt. Beat all together very hard and drop into broth which has been previously strained and is boiling fast. Cover them after all the batter has been used and do not uncover until sure they have cooked long enough. Allow 15 minutes for their cooking. Dish out with the broth into a large vegetable dish.

Sister D. L. Miller, Mt. Morris, Ill