Into small mixing bowl, sift together the cornmeal, flour, baking
powder and salt.
In separate bowl, beat egg yolk with milk and fat. Stir into dry ingredients.
Drop by serving spoonfuls onto simmering vegetables, stew,
soup or stock.
Cover tightly and cook 15 minutes over low heat.
Serve hot.
Makes 2 or 3 dumplings, enough for 1 generous serving It can
be doubled (see note).
CHEESE cornmeal DUMPLINGS Fold into batter 1 ounce
(about 1-1/2 tablespoons) finely diced hard cheese such as
provolone, cheddar, Monterey jack, Swiss, Edam, Muenster,
havarti, etc.
Cook as directed.
Note: When doubling recipe, use 1 whole egg rather than 2
egg yolks.
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