This is served over leftover meat.

5 lg. tomatoes, peeled
1 med. onion, chopped
1/2 c. vinegar
1/2 c. sugar
2 tsp. salt
1 tsp. ginger
5 whole allspice
1 bay leaf
1 1/2 qts. broth or water

Simmer for 1/2 hour. To thicken, brown 3 tablespoons flour in 2 tablespoons fat and stir in and cook 15 minutes.

DUMPLINGS:

Sift 1 c. cake flour
2 tsp. baking powder
1/2 tsp. salt

break 1 egg in measuring cup. Add milk to make 1/2 cup. You may add parsley or 1 tablespoon chopped fresh herbs. Add liquid ingredients to dry ingredients. Beat well. Drop into hot tomato gravy. Cover and simmer 5 minutes. Turn dumplings and simmer 5 more minutes. Serve hot.