Put a pt. of sifted flour into a bowl with 2 teaspoons baking powder and a 1/4 of a teaspoon of salt; mix thoroughly; wet with milk to make a soft dough. Toss on a floured board, roll out lightly to about a thickness of 1/2 an inch, and cut into fine round biscuits or squares, and place on top of the stew. Cover closely and let the steam from the boiling stew cook them for at least 20 minutes. Do not uncover them in the meantime, or they will be heavy. - Mrs. H. M. Bremner, 1725 Ogden Place, Chi-dago, 111.

Variation I

1 qt. flour, 2 teaspoons baking powder, little salt. Whip up well with fork. Sift baking powder all through, pour on cold water, a little at a time, and whip with fork, and add water until smooth and thick batter. Then dip a tablespoon into flour and take up dumpling batter and drop in kettle, then in flour, and repeat. This keeps the dumplings from running together. Stop kettle airtight, and do not remove cover for 30 minutes. Cook over moderate fire. - Ida Burke, 704 N. State St., Chicago, 111.

Variation II

1 cup flour, teaspoon of baking powder, little salt, make quite stiff enough to drop from spoon. Turn some 3 or 4 times in kettle. Cook with lid off. - Mrs. Mary Buckner, 2817 S. State St., Chicago, 111.