Evening Republican, Volume 15, Number 81, Rensselaer, Jasper County, 5 April 1911 — TO MAKE DUMPLINGS [ARTICLE]

TO MAKE DUMPLINGS

RECIPEB THAT WILL APPEAL TO THE HOUEBWIFE. ... " ,v ■, x '■ r Never Fail Dumpling, Rhubarb Dump* ling, Fruit Dumpling and Potple Dumpling Worth Trying on Hungry Family. Never Fail Dumpling—Get two and one-half pounds of veal or beef off the round and have it cut in cubes, put tablespoon of butter in kettle and brown meat in butter, then salt and cover meat with water and let it simmer until tender. Take flour sifter two-thirds full of flour, pinch of salt,’ two teaspoonfuls of baking powder sifted in the flour, and milk enough to make a soft biscuit dough. -Don’t use rolling pin. Pat it with your hands, cut with biscuit cutter, and drop in kettle with meat when it is boiling briskly. Have plenty of water in kettle but not enough to submerge the dumplings. 801 l twenty minutes without removing the kettle cover. Can boll your potatoes with this if you like, thus using only one kettle'. This will serve a family of five plentifully. Rhubarb Dumpling— -Two cupfuls flour, two tablespoonfuls butter or butter and lard mixed, pinch salt, one teaspoonful baking powder, scant' onehalf cupful milk. Take a small portion of dough and roll out thin; have rhubarb washed and cut in fine pieces, fill center of rolled dough with rhubarb, cover with sugar, place small piece butter on sugar and roll into dumpling. Continue until all dough Is used. Place dumplings in pan, cover with one cupful sugar, tablespoonful flour and bits of butter; pour over this two cupfuls water. Bake in oven. Fruit Dumplings —Preserve enough dough when shaping loaves of bread to make as many small biscuits as desired. .Roll small biscuits about the size of an egg into balls and place them in a granite baking pan. Let them rise as for biscuits. Have ready some sweetened canned fruit with sufficient Juice almost to cover the biscuits, one quart of the canned fruit to one dozen dumplings. Pour fruit over the dumplings,Then put them in the oven. Bake forty-five minutes. Potpie Dumplirffcs—Take the remnants of a roast or any bits of left over meats (even*slices of tough fried meat will do), cut in small pieces, place in a kettle and add two or three pints of hot water, season to taste with salt and pepper and a lump of butter, or meat fryings will do nearly as well. Simmer gently for an hour and then make dumplings. Dumplings—Four cups of sifted flour, one teaspoonful-of baking powder, one teaspoonful of salt, and enough sweet milk to wet It so it will drop rather stiffly from the spoon; drop in spoonfuls while the soup is boiling. Be sure and ad denough water before djropping in the crust as it takes up a good deal of soup.