ee ee ee ee ee oe ee ee Sr Ve ee Sift together once, then sift into a bowl. Cut in finely 1 tablespoon chilled shortening Stir in 4 cup shredded nippy cheese Make a well in the dry ingredients and add 4 cup milk Mix lightly. Drop by spoonfuls on top of hot vegetable mixture—there should be plenty of room in the saucepan for the dumplings to ‘“‘puff.”’ Cover closely and simmer 15 minutes, caution: do not lift lid during cooking time. SUPPER DUMPLINGS Yield—6 servings For the gravy here, you might like a brown sauce spiked with horseradish, or a mush- room gravy or a sauce made from condensed cream of mushroom soup. Oven temperature—hot, 425°. Grease a.baking sheet. Turn into a bowl 1 pound minced lean beef Add 1 cup soft bread crumbs 1 tablespoon ¢grated onion 1 tablespoon finely- chopped parsley 1 teaspoon salt 14 teaspoon pepper 14 teaspoon chili Combine powder and sprinkle over meat; mix lightly. Beat slightly I eg¢ Add and pour over meat mixture; mix lightly. Make into 12 loosely- formed balls and brown richly, a few at a time, in 3 tablespoons milk a little heated dripping Drain from fat. Sift, then measure.. .3 cups Monarch Pastry Flour Sift together twice, then sift into a bowl. Cut in finely 6 tablespoons chilled shortening Beat slightly I egg Stir in 4 cup thick chili sauce 4 cup milk Gradually add liquids to flour mixture, mixing them in lightly with a fork and using just enough to make a soft but not sticky dough—avoid over-mixing. Turn out on a lightly-floured canvas or baking board and toss to coat sparingly with flour. Knead very lightly for just a few seconds and roll out into a 44-inch thick rectangle. Using a floured knife, cut into twelve 41-inch squares. Place a browned meat ball in the centre of each square of dough, moisten edges of each square with a little cold water and draw the four corners together; seal edges. Arrange, well apart, on prepared pan. Bake in a hot oven, 425°, about 20 minutes. Serve piping hot with the gravy or sauce of your choice. DESSERT DUMPLINGS Yield—5 servings A substantial dessert, ideal after a cold or light main course. . Measure into a broad saucepan. 3 cups boiling water 34 cup granulated sugar 14 teaspoon grated lemon rind 14 cup lemon juice Stirring until sugar is dissolved, bring just to boiling point. While the above mix- ture is heating, sift, then measure 114 cups Monarch Pastry Flour 3 teaspoons baking powder Add Add 514 teaspoons baking 14 teaspoon salt powder Sift together once, 34 teaspoon salt then sift into a bowl. 14 teaspoon dry Cut in finely 3 tablespoons chilled mustard shortening LESSON 6 40