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DUMPLINGS FOR STEW

(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)







Mix two teaspoons of baking powder with two cups of flour, one egg, one
cup of cold water and a little salt.
Stir all lightly together and drop the batter from the spoon into the
stew while the water continues to boil. Cover closely and do not uncover
for twenty minutes, boiling constantly, but not too hard. Serve
immediately in the stew.

Other Recipes


DROP DUMPLINGS FOR STEWED CHICKEN. MRS. W. H. ECKHART.

Stew chicken and make a rich gravy with milk or cream. Pour off a
part into a separate vessel and thin with water; let it boil, then
drop in dumplings made with this proportion: One quart flour, a
little salt, one egg, two teaspoonfuls baking powder, and milk to make
a stiff batter. Stir, and drop from spoon into boiling gravy. Cover,
and let boil gently for five minutes. Try them with a fork. They
must be perfectly dry inside when done. Serve with the chicken.









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