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Chicago cookbook, 1930s?
Page 10
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Dumplings 2 Cups flour 1 cup 4 tea B.P. 2 tea 1/2 " Salt 1/4 " 2 " Butter 1 " 1 cup Milk. 1/2 " Mix & sift Dry ingredients work in butter with tips of fingers and add milk gradually using a knife for mixing. Toss on a floured board, pat, and roll out to 1/2 inch in thickness. Shape with a biscuit cutter first dipped in flour. Place closely together in a buttered steamer put over Kettle of boiling water, cover closely and steam 12 min. A little more milk may be used in the mixture when it may be taken up by spoonful, dropped and cook on stew.
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Dumplings 2 Cups flour 1 cup 4 tea B.P. 2 tea 1/2 " Salt 1/4 " 2 " Butter 1 " 1 cup Milk. 1/2 " Mix & sift Dry ingredients work in butter with tips of fingers and add milk gradually using a knife for mixing. Toss on a floured board, pat, and roll out to 1/2 inch in thickness. Shape with a biscuit cutter first dipped in flour. Place closely together in a buttered steamer put over Kettle of boiling water, cover closely and steam 12 min. A little more milk may be used in the mixture when it may be taken up by spoonful, dropped and cook on stew.
Szathmary Culinary Manuscripts and Cookbooks
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