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[Pg 38] 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.
Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)