INGREDIENTS

INSTRUCTIONS

Sift the flour, baking powder and salt into a bowl. Add the butter and work
in with pastry blender or finger tips. Add sufficient milk to make a stiff
batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut
in small squares and drop in hot liquid and cook for 20 or 25 minutes.
Cooking utensil must always have a tight fitting cover or else dumplings
will be heavy. Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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