|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
1. Mix the flour, baking powder and salt and sift together.
2. Cut in the shortening or margarine, then add the milk and stir quickly to form a soft dough.
3. About 15 to 20 minutes before the stew is done, drop the dough by spoonfuls on top of the stew. It is best to have the dumplings rest on meat or vegetables, not settle into the liquid where they may become soggy. Cover the pot tightly and continue to cook slowly 15 to 20 minutes.
Dumplings of this type may also be cooked separately by steaming, then added to the stew just before serving. To do this, place the dumplings on a pie plate and set it on the rack in a steaming kettle. Add boiling water to the kettle, just up to the rack. Cover the kettle tightly and steam about 20 minutes. The water in the steaming kettle should not be high enough to touch the dumplings as it boils. Add the dumplings to the stew in the serving dish. Or place them in a warmed dish, and pass with the stew.