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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)

DUMPLINGS [for beef stew]


• 2 cups flour.
• 4 teaspoons baking powder.
• 1/2 teaspoon salt.
• 2 teaspoons butter.
• 3/4 cup milk.

Mix and sift dry ingredients.

Work in butter with tips of fingers, add milk gradually, using a knife for mixing.

Toss on a floured board, pat, and roll out to one-half inch in thickness.

Shape with biscuit cutter, first dipped in flour.

Place closely together in a buttered steamer, put over kettle of boiling water, cover closely, and steam twelve minutes.

A perforated tin pie plate may be used in place of steamer.

A little more milk may be used in the mixture, when it may be taken up by spoonfuls, dropped and cooked on top of stew.

In this case some of the liquid must be removed, that dumplings may rest on meat and potato, and not settle into liquid.



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