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SQUIRREL & DUMPLINGS 
Parboil 3 squirrels in salted water until tender (3 squirrels to 3 quarts of water to start). Add 2 tablespoons butter, save broth (about 3 quarts), and take out squirrel.

DUMPLINGS:

6 c. plain flour
1 tsp. salt
1/2 c. shortening
Enough cold water to make stiff dough

Knead well and roll thin. Cut in strips and put in boiling liquid until done. Add cup of sweet milk to liquid; pepper to taste when dumplings are done (15 minutes). Add meat to dumplings and keep hot.
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