TURKEY AND DUMPLINGS

1/2 cup flour, unsifted
1/3 cup water
4 cups hot turkey or chicken broth
1 quart cooked turkey, large pieces (or cooked chicken)
1/2 teaspoon salt
FOR THE DUMPLINGS:
1 cup flour, unsifted
1-1/2 teaspoons baking, powder
1/2 teaspoon salt
1/2 cup milk

Mix 1/2 cup flour with the water to make a smooth paste. Gradually stir into the hot broth. Cook, stirring constantly, until thickened.

Add turkey and 1/2 teaspoon salt. Simmer, covered, while preparing dumplings. Stir occasionally.

TO MAKE THE DUMPLINGS:
Mix 1 cup flour, baking powder, and 1/2 teaspoon salt thoroughly. Add milk, stirring 18 times. Drop dough from a tablespoon onto the meat and broth, making 12 dumplings.

Cover tightly and simmer 15 minutes without lifting the cover of the pan.

Makes 6 servings, 3 ounces meat and 2 dumplings each
Source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1979