Place in a mixing bowl
- One and one-half cups of flour,
- and then add
- One teaspoon of salt,
- Two teaspoons of baking powder,
- One-half teaspoon of pepper,
- One teaspoon of grated onion.
Add two-thirds cup of water and mix to a dough. Drop by the spoonful into the stew and cover closely and boil for twelve minutes. If you open the lid of the Saucepan while the DUMPLINGS are cooking they will be heavy.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss