Ingredients, two pounds of flour, a pint of milk, a good pinch of salt. Let all these ingredients be well mixed in a pan, and after dividing the paste into twelve equal parts, roll these into balls, drop each ofthem into a pot half full of boiling water on the fire, and allow the DUMPLINGS to continue boiling rather fast for half-an-hour, at the end of which time they will be done. They should then be eaten while hot, with a little butter or dripping, and either sugar, treacle, or salt. Norfolk DUMPLINGS are most excellent things to eke out an insufficient supply of baked meat for the dinner of a large family of children.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss