Dumplings for Stew

From my dad's "big red cookbook" (The New Good Housekeeping Cookbook: America's Favorite Recipes from 1973)

Time: about 30 minutes before serving
Yield: about 6 dumplings or 6 servings

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1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil

* Hi it's me Rachel. Add rosemary and basil (as seen in the photo). Maybe some other stuff. Dude trust me

1. In a large bowl, mix dry ingredients (flour, baking soda, and salt). In a separate cup, combine milk with oil. Slowly stir into flour mixture just until it forms soft dough (stir as little as possible).

2. Drop dough by heaping tablespoons onto chicken, meat, or vegetables (so they don't sink) in simmering stew in Dutch oven or kettle.

3. Cook dumplings 10 minutes, uncovered; then cover and cook 10 minutes longer.