This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt
2 tablespoons butter or other fat 3/4 cup milk or water
Sift dry ingredients, cut in fat, and add milk gradually. Toss onto a floured board, roll out, cut with biscuit cutter, place on a buttered plate and put in steamer over boiling water. Put cheese cloth under cover of steamer to absorb moisture. Cook 12 minutes.
Dumplings may be cooked by laying them on top of meat in stew pan, cover kettle closely, keep stew boiling, and cook dumplings twelve minutes, without removing lid. Serves 6 to 8.