White Flour Dumplings

This recipe will produce more than enough dumplings to cover a 10-inch bakeoven or about two dozen small biscuits. Cultured buttermilk is recommended as the modern equivalent to sour raw milk.

For six servings you will need:

White flour, 2 cups unbleached all-purpose Salt, 1 heaping teaspoon Baking soda, 1 teaspoon Cultured buttermilk, three-fourths to 1 cup Bowl, 2-quart Cooked stew or 2 cups broth Bake-oven or skillet, 10-inch. Have a kettle of stew on a skillet of broth simmering on the stove. In the bowl mix dry ingredients well. Pour in three-quarters cup of the buttermilk and mix quickly with a fork. Your dough should be stiff but not too moist for rolling; add the remainng milk if needed. With a soupspoon drop the dough onto the bubbling liquid, covering the surface. Let it simmer on medium-low heat until the dumplings are cooked through. Dumplings in a skillet can be cooked uncovered by turning them halfway through.

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