2 cups flour
2 tablespoons lard or butter
4 teaspoons baking powder
¹⁄₂ teaspoon salt
³⁄₄ to 1 cup water
Sift the flour, salt, and baking powder together, work the fat into them
with the fingers, or cut it in with a knife. Add enough water to make a
stiff dough. Drop it by tablespoonfuls on the top of the stew. The
dumplings should rest on the meat and vegetables, as they will not be so
light if submerged in the gravy.
Serves six or seven persons.