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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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A delicious meal-stretcher from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
2 1/2 cups flour |
4 teaspoons baking powder |
1 teaspoon salt |
7 tablespoons fat, divided (bacon fat, meat drippings, lard or butter) |
2 tablespoons onions, grated |
3 eggs |
2/3 cup water |
Directions:
1. Sift dry ingredients together.
2. Cut in 2 tablespoons fat; add grated onion.
3. Add eggs to water and mix thoroughly; stir into first mixture.
4. Drop by tablespoons into 2 quarts of boiling water to which 1 teaspoon salt has been added; cook, uncovered, for 15 minutes.
5. Drain well in colander.
6. Place remaining fat in frying pan; when melted, add dumplings and cook until golden.
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