Dumplings for Stew

From a
1946
cook book
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2 c. Sifted Flour
1 1/4 tsp. Baking Powder
3/4 tsp. Salt
1 Tbsp. Butter
2/3 c. (approx.) Milk
.

Sift Flour,
Baking Powder,
and Salt together.
Cut in Butter with pastry blender or 2 knives.
Add sufficient Milk
to make a soft Dough.
Turn out on a well-Floured board
and roll about 1/2 inch thick.
Cut into small squares,
drop in hot Liquid,
cover closely and cook for 20 to 25 minutes.

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Cooking utensils must always have a tight-fitting cover
or Dumplings will be heavy.

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Makes 12 Dumplings.
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