Recipes > Miscellaneous Recipes > Dumplings



  • 1 pint of flour, measured before sifting
  • 1/2 teaspoonful of soda
  • 1 teaspoonful of cream of tartar
  • 1 teaspoonful of sugar
  • 1/2 teaspoonful of salt


Mix all thoroughly and run through the sieve. Wet with a small cupful of milk. Sprinkle a little flour on the board. Turn the dough (which should have been stirred into a smooth ball with a spoon) on it roll to the thickness of half an inch, cut into small cakes, and cook ten minutes.

By remembering that the soup should be boiling rapidly when the dumplings are put in; that they should not sink too deep in it; that they should boil just ten minutes; that the cover should fit tightly, so that the steam shall not escape; and that the pot boils all the time, so that the steam is kept up; and by following the other directions, success is insured.


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Miss Parloa's New Cook Book.

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