Tomato Dumplings - cooking recipe

Ingredients

1 qt. cooked tomatoes
1/2 c. water
3/4 tsp. salt
1 1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
1 stick oleo
1 c. sugar
3 tsp. baking powder
1/3 c. Crisco
water

Preparation

Bring to fast rolling boil the tomatoes, water, salt, pepper, oleo and sugar. Combine all dry ingredients; cut in Crisco. Add just enough water to make stiff dough. Roll out thin; cut in 2-inch squares. Roll each square in flour. (This keeps the dumplings from sticking together.) Drop squares individually into boiling tomatoes. Cover; turn to low and cook 15 minutes. Stir occasionally to keep from sticking. They are better made ahead of time and allowed to season. Reheat by placing them in a slow oven.