Vegetable Stew With Dumplings

6 potatoes 6 carrots

1 small turnip

2 onions

2 parsnips

Scoup the vegetables into balls with a potato scoup, and boil until tender. Take the water that vegetables have been boiled in and add three tablespoonfuls of corn flour, and one pint of chicken or meat stock - for flavor - and put the cooked vegetables in. Cook this about ten minutes.

Add the dumplings last, made as follows:

Dumplings

1 cup mashed potato

1 cup rice flour

1 teaspoon salt

1 heaping tablespoon baking powder

2 tablespoons vegetable fat

1 egg

1 cup milk

Rub the salt, baking powder, flour and vegetable fat together. Beat the one egg and one cup of milk together, and add lastly to the mixture. Drop from a tablespoon into two quarts of salted boiling water and cook ten minutes. Serve immediately.

The water in which the dumplings have been cooked will be found to be thick and flavory. It can be used in any cream soup for thickening or for cream sauce. A very nice onion soup can be made from this thickened water by adding a quart of milk, a grated onion, and salt and pepper.