"This is a first rate addition to any broth, vegetable or noodle soup."
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/three cup shortening
- half cup milk
- 2 (14.Five ounce) cans fowl broth
|Prep :||Cook : 7M||Ready in :|
- Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
- Roll out to about 1/eight inch thickness and cut into 1 inch squares, 1 to one 1/2 inch strips or diamonds. Sprinkle gently with flour and drop into boiling fowl stock. Cover tightly and boil gently for 8 to 10 mins.
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