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Granny’s Dumplings for Stews<br />
3 tbsp dripping<br />
½ lb flour<br />
1 tsp baking powder<br />
½ tsp salt<br />
little pepper<br />
parsley and herbs<br />
Mix together flour, baking powder, salt, pepper, parsley<br />
and herbs.<br />
Rub dripping into above mix, add water to make stiff<br />
paste.<br />
Divide into pieces (size of an egg) and roll in flour.<br />
Place on top of braised meat or stews. <strong>Cook</strong>ing time 45<br />
minutes.<br />
Granny’s Yorkshire Pudding<br />
½ lb plain flour<br />
2 eggs<br />
1 pint of milk<br />
pinch of salt<br />
Sift flour and add salt.<br />
Make hole in middle and break eggs into hole. Stir in<br />
flour until thick, add milk gradually and beat until<br />
bubbles rise.<br />
Let stand for 30 minutes before cooking. Pour around<br />
roast. <strong>Cook</strong> for 30 minutes.<br />
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