Laura Ingalls Wilder’s dumpling recipe:
Add to one well-beaten egg
1/2 teaspoon salt
1/2 saltspoon sugar
One small cup sweet milk
One spoon butter
Two teaspoons baking powder in a pint of flour.
Add enough flour to make a stiff dough.
Drop in small spoonfuls into the boiling liguid, eight minutes before serving. Do not allow steam to escape. They will absorb much liquid and require plenty of room to rise. Serves 6-8 persons.
These dumplings are good cooked in boiling fruit juice instead of meat liquor. Leftovers are nice sliced thin, fried in butter and served with a sweet.
