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Try the SUET DUMPLINGS FOR SOUP on this page!

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SUET DUMPLINGS FOR SOUP
Soup Recipes

SUET DUMPLINGS FOR SOUP

Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet, well rubbed into the flour, with a teaspoonful of salt. Wet all with sweet milk to make a dough as stiff as biscuit. Make into small balls as large as peaches, well floured. Drop into the soup three-quarters of an hour before being served. This requires steady boiling, being closely covered, and the cover not to be removed until taken up to serve. A very good form of pot-pie.



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General Soup Making Tips
When the quality of soups is considered, they are placed in still different classes and are called broth, bisque, consomme, puree, and so on.