Suet Dumplings For Soup
3 cups flour
3 tsp baking powder
1 cup finely chopped suet
1 tsp salt
Sweet milkSift together the flour and the baking powder.
Add one cup of finely chopped suet, well rubbed into the flour, with a teaspoonful of salt.
Wet all with sweet milk to make a dough as stiff as biscuit. Make into small balls as large as peaches, well floured.
Drop into the soup three-quarters of an hour before being served. This requires steady boiling, being closely covered, and the cover not to be removed until taken up to serve. A very good form of pot-pie.
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