Dumplings

My mother made the best chicken and dumplings ever, primarily because she made them and knew they were my favorite (along with white coconut layered cake). This recipe hails from my Grandmother Adams' The Lilly Wallace New American Cookbook. My grandmother and mother passed away some time ago and lovingly I retain this cook book in my small collection of such texts (there are pages falling out and there are a multitude of inserted recipes stashed inside the cover). 1944,editor in chief Lily Haxworth Wallace, Home Economics Lecturer and Writer, Instructor, Household Arts Department, The Ballard School, New York City~assisted by fifty-four leading authorities on Domestic Science and the art of modern cooking. Is there really an inappropriate time for easy comfort food? Not ever and most especially when memories of mom are the course for the day.

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
3 tablespoons shortening
3/4 cup milk

Sift flour, salt and baking powder. Rub in shortening with knife or finger tips. Add milk to make a soft dough. Drop dough a tablespoon at a time, on chicken or meat stews the last 15-20 minutes of cooking. Kettle must be covered closely and cover must not be removed during cooking.