Dumplings
2 c. flour | ½ tsp. salt | |
4 tsp. baking-powder | 2 tbsp. fat (lard or butter) | |
| ¾ c. milk or water(about) | ||
Sift the dry ingredients together, cut in the butter, and add the milk gradually, to make a soft dough. Roll out on a floured board, cut with a biscuit cutter, lay on top of meat in a stew pan (they should not sink into the liquid), cover the kettle closely, keep the stew boiling, and cook the dumplings for 10 minutes without removing the lid. (Do not put the dumplings in to cook until the meat is tender.)
Note.—If desired, the rolling may be eliminated and, after mixing, the dough may be dropped by spoonfuls into the stew.
To Cook Bacon
Place thin slices of bacon from which the rind has been removed in a hot frying-pan, and pour off the fat as fast as it melts. Cook until the bacon is crisp and brown, turning frequently. Another method of cooking is to lay the bacon on a rack in a baking-pan and bake in a hot oven until crisp and brown.
Pork Chops
Wipe the chops with a damp cloth, and place in a hot frying-pan. Turn frequently at first and cook slowly until well browned on each side. Sprinkle with salt and pepper.
Fried Apples
Wash and core the apples and slice to the centre. Roll in flour if very juicy.