Tomato Dumplings

1 cup flour
1/2 tsp salt
1-1/2 tsp baking powder
1/2 tsp dry mustard
1/2 cup tomato juice

Sift flour with salt, baking powder and mustard. Gradually stir in the tomato juice. Drop by tablespoons atop bubbling stew or boiling stock; cover. Cook without lifting the lid for 15 minutes.

Makes 12 dumplings.