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