Dumplings

Directions

1. 1
   Mix and sift dry ingredients.
2. 2
   Work in butter with tips of fingers, and add milk gradually, using a knife for mixing.
3. 3
   Toss on a floured board, pat, and roll out to one-half inch in thickness.
4. 4
   Shape with biscuit-cutter, first dipped in flour.
5. 5
   Place closely together in a buttered steamer, put over kettle of boiling water, cover closely, and steam twelve minutes.
6. 6
   A perforated tin pie-plate may be used in place of steamer.
7. 7
   A little more milk may be used in the mixture, when it may be taken up by spoonfuls, dropped and cooked on top of stew.
8. 8
   In this case some of the liquid must be removed, that dumplings may rest on meat and potato, and not settle into liquid.