eet:

BEEF STEW WITH DUMPLINGS

1% small onion,
thinly sliced aes

% cup flour,
Salt and pepper —
Dumplings

‘Altehsbone, weigh-
ing 5 lbs.
: 4 cups. potatoes, cut
** “in %-inch slices
2-3 cup turnip, cubed
2-3 cup carrot, cubed

Wipe meat, remove from bone, cut in 14-inch
cubes, sprinkle with salt and pepper and dredge
with ‘flour. Cut some of the fat in small pieces
and fry out in frying pan. Add meat and stir
constantly, that the surface may be quickly seared;
when well browned, put in Kettle, and rinse pan
with boiling water. Add bones sawed in pieces,
cover with boiling water and boil 5 minutes. Reduce
heat and cook until meat is tender, or about 3
hours. Add carrot, turnip and onion, with salt and
pepper last hour of cooking. Half an hour before
stew is done, add potatoes. Remove bones, large
pieces of fat and then skim. Thicken with 4
cup flour, mixed with ™ cup cold water. Cook 5
minutes. Pour into deep hot platter and surround
with dumplings.

DUMPLINGS
2 cups flour % teaspoon salt
4 teaspoons baking 4% cup milk

powder

. Mix and sift dry ingredients. Add milk gradu-
ally. Toss on floured board, pat and roll out haif
an.inch thick. Shape with biscuit cutter, dipped
in*flour. Place close together in buttered steamer,
cover closely and steam for 12 minutes.

With a little more milk added, mixture may be
dropped by spoonfuls and cooked on top of stew.
If necessary, remove some of liquid so that. dumpi-
ing may rest on meat and potato and not seitle
into liquid. Keep closely covered.

BEEFSTEAK PIE

1 -to 2 cups cold
broiled steak or
roast beef, but in
l-inch cubes

3 cups boiling waiter

1% onion

2 tablespoons flour

Salt, pepper

1 cup potatoes, cut in
14-inch slices.

BAKING-POWDER BUSCUIT OR PLAIN PASTE

Cover meat with boiling water, add onion, and
cook slowly for 1 hour. Remove onion, thicken
gravy with flour diluted with cold water. Season
with salt and pepper. Add potatoes parboiled 38
minutes. Put in buttered baking dish, cool, cover
with biscuis mixture cut in 2-inch rounds, or with
a pastry layer size of dish. Bake in hot oven
(450 deg.). If covered with pastry, make several
incisions on crust.

BEEF A LA MODE

- 1-3 cup carrot, diced
cut from the round 1-3 cup turnip, sliced
12 -strips fat.salt | 1-3 cup celery, diced
pork «1-3 cup onion, diced -
Salt, pepper, flour
Sprig parsley
Bit of bay leaf
Pork fat

Cut the salt pork into 4% inch wide we 4 or 6
inches long strips. Insert one end of the salt pork
into larding needle, hold needle firmly, and with
pointed end take up a stitch one-third inch deep
and three-fourths inch wide; draw needle through,
care being taken that salt pork is left in meat and
its ends project to equal lengths. Arrange salt
pork about 1 inch apart. Make incision for™sali
pork by running large skewer through the meat.
Season with salt and pepper, dredge with flour,
and brown entire surface in pork fat. Place on a
trivet in kettle, surround with carrot, turnip, cel-
ery, onion, bay leaf and water to half cover meat.
Cover closely and cook slowly 4 hours, keeping
liquor below boiling point. Remove to hot platter.
Strain liquor, thicken and season to serve as &@

Caan piece beef;

/ gravy.

CORNED BEEF HASH ay

Salt, pepper
Milk or cream.

2 cups cooked corned
beef chopped

3 cups cold boiled
potatoes, choppea

Combine beef and potatoes. Season and mois-
ten with milk or cream. Put into a hot. buttered
frying pan, stir until well mixed, spread eventy,
then place over low heat where it may brown
slowly underneath (40 to 45 minutes). Use asbesius
mat if cooked on gas stove. Turn and {»#d on 2

hot platter. Garnish with sprig of parsley in the
middle. Chopped parsley, chopped green or rea
pepper, or pimentos cut in small pieces may De
added to hash mixture.

CORNED BEEF HASH WITH BEETS

Follow recipe for Corned Beef Hash, adding
half as much finely chopped, cooked beets as
potatoes.

ROAST BEEF HASH

Substitute roast beef for all or part of corned
beef in recipe for Corned Beef Hash. Chopped
green peppers are usually added.

VEAL CUTS
ROASTS CUTLETS CHOPS STEWS SOUP OR VEAL

- LOAF

Leg Leg Breast Shanks

Rump Chuck Shoulder

Loin Knuckle 3

Rib Shanks

Breast

Shoulder

Chuck

Do not allow fish to stand in cold water, o: it Will lose much of its natural flavor.

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