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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

POTPIES & DUMPLINGS

DROP DUMPLINGS WITH CHICKEN

Take 3 eggs well beaten, a pinch of salt, 1/2 cup of sweet milk, 1/2 cup sour milk or cream, 1/2 teaspoonful of soda, flour enough to make a thick batter. Drop with a spoon into the broth after the chicken is done; cook a few minutes.

Sister Mary Reddick, Sheridan, Mo.