Plain Paste For Dumplings from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Blend the salt and the flour, and then gradually mix in the butter, if for Fruit Dumplings or Rolls. Follow the same directions given for making Pie Paste. Add the water by degrees, using good judg...
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Ingredients
- 2 Cupfuls of Sifted Flour
- A Large Kitchenspoonful of Butter, or Lard
- ¾ Cupful of Tepid Water
- ½ Teaspoonful of Salt
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