Chipped Beef Potato Dumplings

MENU
Chipped Beef Potato Dumplings
Broccoli
Perfection Salad
Hard Rolls
Butter or Margarine
Daffodil Cake
Beverage

½ pound chipped beef

¼ cup lard or drippings

¼ cup flour

1 13-ounce can evaporated milk

1½ cups potato water

¼ teaspoon Worcestershire sauce

Pepper

Potato Dumplings

Brown chipped beef lightly in lard or drippings. Blend in flour and gradually stir in evaporated milk, potato water and Worcestershire sauce. Cook until thickened, stirring constantly. Season with pepper. Serve over potato dumplings. 6 to 8 servings.

Potato Dumplings

4 medium potatoes, boiled

½ cup sifted enriched flour

½ teaspoon baking powder

1 teaspoon salt

¼ teaspoon pepper

2 tablespoons grated onion

½ cup dry bread crumbs

1½ teaspoons melted butter or margarine

1 egg, slightly beaten

3 quarts boiling water

½ teaspoon salt

Rice potatoes. Sift together flour, baking powder, salt, and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter or margarine and egg. Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water. Cover and boil for 15 minutes.