Cranberry Dumplings from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (375°F.). Sift together two cups of the flour, the baking powder and salt. Cut in the shortening until the lumps are the size of small
Ingredients
- ⅔ cup shortening
- ½ cup milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2¼ cups sifted all-purpose flour
- 1 pound cranberries
- 1½ cups sugar
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