This recipe comes from Janette Carter’s handwritten collection.
Take one can of tomatoes (a quart, I guess) and put in a kettle with 1 tablespoon of sugar, 1 scant teaspoon of salt, a shake or two of pepper and about 3 tablespoons of butter. Let all of this come to a boil and heat until it’s hot and blended together. Then set it on simmer while you make the dumplings.

Take about 2 cups of flour, 1 teaspoon of salt, about 1⁄2 teaspoon of baking powder, 1 egg and 1 tablespoon of lard or shortening. Mix all this with about 1⁄2 cup of milk or enough to make a stiff dough to roll out. Roll the dough out thin and cut in strips or little squares. Drop dumplings into a pot of boiling water, along with 1 tablespoon of butter. Boil about 10 minutes. Pour off water, then rinse dumplings in cold water and drain. Pour them into the tomatoes and simmer for about 5 minutes.

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