The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Dumplings for Stew

• 2 cups flour
• 2 tablespoons lard or butter
• 4 teaspoons baking powder
• ¹⁄₂ teaspoon salt
• ³⁄₄ to 1 cup water

Sift the flour, salt, and baking powder together, work the fat into them with the fingers, or cut it in with a knife. Add enough water to make a stiff dough. Drop it by tablespoonfuls on the top of the stew. The dumplings should rest on the meat and vegetables, as they will not be so light if submerged in the gravy.

Serves six or seven persons.