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Suet Dumplings.

• 1 teacupful flour
• 2  tablespoonfuls chopped suet
• Cold water
• pepper and salt to taste
• ½ teaspoon Edmonds' Baking Powder
• 1 dessertspoonful chopped parsley

Mix all the dry ingredients, rubbing suet into the flour, and make all into stiff paste with cold water. Cut and roll into balls, covering the outsides with flour, which prevents breaking. When ready, drop them into the stew, which must be boiling slowly, and cook for half-hour longer.