Sift dry Ingredients, cut in margarine, stir in milk only until blended.
Drop by spoonfuls into boiling stock. Cook slowly 10 minutes uncovered and
10 minutes covered. Serve at once.
The stock can be either 4 cups of beef bouillon or chicken bouillon.
Recipe by: Laura
Posted to EAT-L Digest by "mchlsn@pacbell.net" <mchlsn@PACBELL.NET> on Sep
5, 1997
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