Measure, then sift together 3 times:
1 c Cake flour
4 tsp Tartrate or phosphate baking powder or 2 tsp combination type
½ tsp Salt
Break an egg into a measuring cup. Add milk until the cup is half full. Beat well and stir the liquid slowly into the sifted ingredients. Add more milk if necessary, but keep the batter as stiff as possible.
Thicken 2 or 3 c Stock or stock substitute with flour (allow 1-1/2 Tbls of flour to 1 c stock). Heat the stock in a 9” saucepan. Dip a spoon in it, fill it with batter, and drop the batter into the stock. Continue doing this until the dumplings are barely touching. Then cover them, cook them 2 minutes longer, and serve them at once.
4 Servings