From a
1946
cook book
""""""""""""
1946
cook book
""""""""""""
.
2 c. Sifted Flour
1 1/4 tsp. Baking Powder
3/4 tsp. Salt
1 Tbsp. Butter
2/3 c. (approx.) Milk
.
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.
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.
.
Cooking utensils must always have a tight-fitting cover
or Dumplings will be heavy.
or Dumplings will be heavy.
.
Makes 12 Dumplings.
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