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By
09/18/2008
BLACKBERRY DUMPLINGS
1 qt. blackberries
1 to 2 c. sugar (to taste)
Butter (opt.)
Put blackberries in kettle with small amount of water. Add sugar to taste; cover and cook until berries are done. Strain the berries and discard. Return blackberry juice to kettle, bring to boil and add dumplings. If desired, add a little butter before adding dumplings.
DUMPLINGS:
2 c. self-rising flour
2 tbsp. butter or shortening
Milk
Mix like biscuit dough, adding just enough milk to make a stiff dough. Turn out on floured surface, knead until not sticky. Roll out thin and cut into squares. Drop into boiling juice. Reduce heat and cook slowly for 15 minutes, stirring occasionally. Thicken juice with a flour-water paste; cook 3 minutes longer. NOTE: Cream (evaporated milk) may be poured over individual serving if desired
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