Norfolk Dumplings Recipe

Mix by sifting together one pound of flour, one

teaspoonful of salt, and two of baking-powder, (cost three cents;) make

into a soft dough with one egg, half a pint of milk and a very little

water, (cost four cents,) and drop them by the tablespoonful in the

soup; be careful that the pot does not stop boiling, or the dumplings

will be heavy.



At the end of three quarters of an hour stir together over the fire in a

large sauce-pan one ounce each of butter and flour, (cost two cents,)

and when they are nicely browned, gradually add, and mix with an

egg-whip or large fork, a pint of the boiling soup. Take up the meat and

dumplings on the same dish, strain the soup into the sauce you have just

made, and mix it thoroughly; put a little of it over the meat and

dumplings, and serve the rest in the soup tureen; it is very nice with

small dice of toast in it.



Both dishes make an excellent dinner, at a cost of about twenty-five

cents, including bread.

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