Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

DUMPLINGS

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons drippings

1 cup water, meat stock or milk

Sift dry ingredients. Cut in fat. Gradually add liquid to make a soft dough. Roll out, place on greased pan and steam 20 minutes, or drop into stew and cook covered 30 minutes. Serve at once.

POTATO SALAD

2 cups freshly cooked and diced potatoes

⅓ cup bacon drippings