4 1/2 lb Corned beef
6    Potatoes
6    Carrots
4    Parsnips
6    Slices of turnip *
- actually rutabega
6    Onions
6    Beets -=OR=-
1 cn ;beets

-AROOSTOOK FEATHER DUMPLINGS –
2 c Flour; sifted
1 ts Salt
4 ts Baking powder
1/4 ts Pepper
1 Egg; beaten
2/3 c Milk; about
3 tb Butter; melted
1 md Cabbage; cut in wedges

You will need a large kettle. Cover corned beef with cold water; bring
to simmering; cook at this temperature for 3 1/2 to 4 hours or until the
meat is tender. At the end of 3 1/2 hours, add pared potatoes, carrots,
parsnips, turnips and peeled whole onions to meat in the kettle. Lay
cabbage wedges over top of vegetables and meat. Cover; cook for about 25
minutes or until vegetables are tender. Cook beets separately, if fresh,
until tender. Depending on size of beets, beets take longer to cook than
some vegetables. If canned, reheat to boiling. When all is cooked, remove
meat and vegetables to a large platter; keep warm while the dumplings cook
in the kettle juices. FOR THE DUMPLINGS:
This needs to be a stiff moist batter. Mix together and sift the flour,
salt, baking powder and pepper. Combine egg and milk with melted butter;
add to sifted dry ingredients. Have “pot likker” (liquid in which dinner
was cooked) boiling. Spoon batter by tablespoonfuls into boiling liquid.
Cook, uncovered, until liquid boils again; cover kettle tightly and cook
for 20 minutes. Do not lift cover during cooking.