Flour

Baking powder

Salt

Butter

Milk

2 cups

4 teaspoonfuls 1/2 teaspoonful 2 teaspoonfuls 7/8 cup

Mix and sift dry ingredients. Work in butter with a knife, add milk gradually. Remove enough liquid from stew so that when dumplings are dropped in they will rest on top of meat. Drop by spoonfuls and let cook about twenty minutes.

The stew should be thickened before dumplings are dropped in.