Vegetable Cornmeal Dumplings

Scald milk; add 1/4 cup margarine, sugar and 1 teaspoon salt. Cool to lukewarm.

Dissolve yeast in warm water.

Add dissolved yeast, 1 cup flour, cornmeal and egg to milk mixture, stirring to combine.

Add enough additional flour (1 1/2 to 2 cups) to make a soft dough and knead lightly until dough is smooth.

Place dough in a greased bowl, cover and let rise in a warm place until doubled in bulk.

Cook celery, carrots, onion and 1/2 teaspoon salt, covered, in 2 tablespoons margarine or drippings for 10 minutes, stirring occasionally.