---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Meats, Beef
       Yield: 8 servings
   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.