Jean Ingram’s Dumplings

Flour 9 lbs 4.5 lbs 1 1/2 lbs
Baking Powder 2 oz 1 oz 1/2 oz
Salt 2 oz 1 oz 1/2 oz
Milk 2 quarts 1 quart 1 pint
Eggs 20 10 5
Oil or Shortening 24 oz 12 oz 6 oz

Sift together all dry ingredients.  Blend in wet ingredients, followed by the fat.

Mix well.  Dough should be very soft.

Using additional flour as needed, roll out dumplings.

Cut and cook in your favorite broth.

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