2 c. flour
1/2 tsp. salt
4 tsp. baking powder
1 c. (scant) milk

Mix and sift the dry ingredients and add milk slowly, mixing with a knife until a soft dough is formed. Drop into boiling stew by spoonfuls, dipping the spoon into the stew each time before taking up the dough. Let the dumplings rest on the meat. Cover the kettle closely and cook for 10 to 12 minutes without lifting cover during that period.

These dumplings are very good with 1 can of peas or 1 can of navy beans. Add enough water to make plenty of broth. Season to taste with salt and pepper.