When dumplings are to be served with BEEF stew or any dish of this kind, they may be prepared as follows:
- 2 c. flour
- 2 Tb. fat
- 1/2 Tb. salt
- 3/4 to 1 c. milk
- 4 tsp. baking powder
Mix and sift the flour, salt, and baking powder. Chop in the fat with a knife. Add the milk gradually and mix to form a dough. Toss on a floured board and roll out or pat until it is about 1 inch thick. Cut into pieces with a small BISCUIT cutter. Place these close together in a buttered steamer and steam over a kettle of hot water for 15 to 18 minutes. Serve with the stew.
If a softer dough that can be cooked with the stew is preferred, 1 1/2 cupfuls of milk instead of 3/4 to 1 cupful should be used. Drop the dough thus prepared by the spoonful into the stew and boil for about 15 minutes. Keep the kettle tightly covered while the dumplings are boiling.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)