Sift flour, measure, and resift 3 times with the baking powder and salt, the third time into the mixing bowl.
Add milk all at once and stir with a fork rapidly until well blended.
If desired, add about 1 teaspoon finely chopped parsley.
Drop by teaspoonfuls on top of stewed chicken, or beef or lamb stew.
Dipping spoon into the hot broth each time before dipping into the batter will prevent batter from sticking to spoon.
As soon as dumplings are all in, cover the stew and boil moderately for 12 minutes without uncovering.
Then remove dumplings to a hot platter, arranging them around the outside and the stew in the center.
There must be at least 3 cups of boiling liquid so that there will be enough gravy left after cooking the dumplings.