Dumplings for Stew

Arwilda kept four different recipes with this title.

Blue Binder chicken or meat stew formula

Blue Binder Dumplings page

Ingredients

2 cup flour
1 tsp salt
2 1/4 tsp baking Powder
3 Tablespoon shortening
3/4 cup milk

Directions

Mix flour, salt, baking Powder, together Rub in shortening with knife or finger Tips
Add milk to make soft dough.
these are dropped, a Tablespoon at a time, on chicken or meat stew.
The last 15 to 20 minutes of the stew cooking.
The pan must be covered closely and cover must not be removed during cooking.

Timing: the last 15 to 20 minutes of the stew cooking

Equipment: knife or fingertips; pan with a closely fitted cover

Arwilda’s changes

Changed “at” to “a time”

Decorative Tin stew or fricassee formula

Decorative Recipe Tin Dumplings card

Ingredients

2 C flour
3 t baking powder
1 t salt
2 T shortening
1 C milk

Directions

Sift together flour, salt, baking powder
Cut in shortening - grad. add milk
mix smooth. Drop by spoonfulls
mix smooth. drop by spoonfulls on hot stew or fricassee. Cover, tightly Cook 10-12 min. without Removing cover.
tightly cook 10-12 min without
uncovering cover.

Timing: 10-12 min.

Temperature: hot stew or fricassee; Cook

Equipment: sifter; mixing bowl; pastry blender or cutting knives; spoon; tightly covered stew or fricassee pot

Green Recipe Box steamed formula

Green Recipe Box Dumpling card

Yield: 6 portions - 12 dumplings

Ingredients

2 C sifted flour
4 t baking powder
1 t salt
1 T shortening
1 C milk

Directions

Mix & sift dry ing. Cut in fat
add milk, stirring quickly to make soft dough.
Drop by small spoon fulls on top of stew making sure dough rests on pieces of meat or veg. - should not settle in liquid.
Cover tightly & steam for 12 min.

Timing: stir quickly to make soft dough; dough should rest on meat or vegetables and not settle in liquid; steam for 12 min.

Temperature: steam

Equipment: sifter, mixing vessel and utensil, cutting-in utensil, small spoon, tightly covered stew pot or steaming vessel, heat card

As written

Dumpling 2 C sifted flour 4 t baking powder 1 t salt 1 T shortening 1 C milk Mix & sift dry ing. Cut in fat add milk, stirring quickly to make soft dough. Drop by small spoon fulls on top of stew making sure dough rests on pieces of meat or veg. - should not settle in liquid. Cover tightly & steam for 12 min. 6 portions - 12 dumplings stir quickly to make soft dough; dough should rest on meat or vegetables and not settle in liquid; steam for 12 min. steam sifter, mixing vessel and utensil, cutting-in utensil, small spoon, tightly covered stew pot or steaming vessel, heat card

Mrs. Groff covered-kettle formula

Mrs. Growson Kellogg Recipe Box Dumplings card

Yield: Makes about 10 dumplings

Ingredients

2 cups flour
1 teaspoon salt
4 teaspoons Baking Powder
3 tablespoons shortening
3/4 cups milk

Directions

Mix all t-gether
drop by Tablespoon, cover kettle Closely and keep Covered for at least 15 or 20 Mins. for our family

Timing: 15 or 20 Mins.

Equipment: Tablespoon; kettle

Notes

I use 1/2 receipt.

As written

Mrs. Groff (Miller)

Compare the cards

Baking powder, shortening, and milk

Mrs. Growson Kellogg Recipe Box Dumplings card: 2 cups flour, 1 teaspoon salt, 4 teaspoons baking powder, 3 tablespoons shortening, and 3/4 cup milk.
Decorative Recipe Tin Dumplings card: 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 2 tablespoons shortening, and 1 cup milk.
Blue Binder Dumplings page: 2 cups flour, 1 teaspoon salt, 2 1/4 teaspoons baking powder, 3 tablespoons shortening, and 3/4 cup milk.
Green Recipe Box Dumpling card: 2 cups sifted flour, 1 teaspoon salt, 4 teaspoons baking powder, 1 tablespoon shortening, and 1 cup milk.

Placement, covered cooking, and duration

Mrs. Growson Kellogg Recipe Box Dumplings card: Drop by tablespoon, cover the kettle closely, and keep covered for at least 15 or 20 minutes for the family.
Decorative Recipe Tin Dumplings card: Drop by spoonfuls on hot stew or fricassee, cover tightly, and cook 10 to 12 minutes without removing the cover.
Blue Binder Dumplings page: Drop by tablespoon on chicken or meat stew for the last 15 to 20 minutes; keep the pan closely covered and do not remove the cover.
Green Recipe Box Dumpling card: Drop small spoonfuls so they rest on meat or vegetables rather than liquid; cover tightly and steam 12 minutes.

Yield and household scaling notes

Mrs. Growson Kellogg Recipe Box Dumplings card: Makes about 10 dumplings; I use 1/2 receipt.
Green Recipe Box Dumpling card: 6 portions - 12 dumplings.

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