1 cup flour
1/4 tsp salt
2 tsp baking powder
enough milk to make a soft dough (about 1/2 cup).
Drop by spoonfulls into stew/broth. Dip spoon in broth to prevent dough from sticking.
Cover pot tightly. Cook for 15 min without removing cover.
Makes about 10 dumplings. Can double recipe.
From National Grange Bicentinenal cookbook, page 57 (from Beef stew with dumplings recipe).