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Dumplings, Steamed

Get the ordinary dough at the baker's, and instead of boiling, steam over a saucepan of boiling water. The dumplings will take longer to steam than to boil, but they will present a better appearance than boiled ones, being smooth and dry on the outside. There is, besides, the saving of an extra saucepan, for any article of food requiring fast boiling may be cooked underneath the steamed dumplings. Care must be taken that the water does not stop boiling until they are done, and that they are served quickly. Meat gravy, or melted butter as a sauce. Time, half an hour to steam.