The Cook County cook book

VEAL STEW WITH DUMPLINGS.— The ends of the ribs, the neck and the knuckle may be utilized for the stew. Take 3 lbs. of veal, 2 small onions, 5 potatoes, 1 tablespoon of butter, 1 cup of milk, salt and pepper. Cut the meat into pieces the size of a teacup and place them in a kettle with the onion, salt and pepper, and enough water to just cover them. Simmer gently until the meat is tender, about and hr. being generally sufficient. Strips of salt pork are sometimes cooked in with the veal and add much to the flavor. Half an hr. before serving add the potatoes, cut in halves, and boil them with the meat. Use for the dumplings: 1 pt. of flour, large 1/2 tablespoon of lard, 1 teaspoon of baking powder, 1 teaspoon of salt, milk to moisten. Stir the baking powder and salt into the flour and rub in the lard with a spoon until the whole is thoroughly mixed. Add enough milk to moisten the flour and make a dough, taking care not to make the mixture too wet. Flour the baking board, roll the dough out an inch thick and cut out as for biscuit. Put the pieces on a plate, set the plate in a steamer over a skimmer, lilt the meat and potato from the kettle and thicken with a little flour, stirred to a thin, smooth paste, with water. Pour the gravy over the meat and dumplings. If the stew should seem quite boiled down, the dumplings should-be steamed over a separate kettle of boiling water, as the rapid boiling necessary for their cooking reduces the stew very much. Another mode of cooking the dumplings is to boil them in with the stew; but they are very apt to be heavy unless served the moment they are done. Steamed dumplings can always be relied upon to be light. — Mrs. James Cline, 1126 N. Clark St., Chicago, 111. HARE HOW TO DRESS BELGIAN HARE.— Take the hare by the hind feet, letting the head hang downward, strike a blow on the back of the head; cut the throat at once, letting out all the blood. Hang up. Run the knife around the first joint of the hind legs, cutting the skin, and pass the blade inside the thigh to the tail. With the hand separate the skin from the flesh, drawing the skin downward toward the head. Cut the fore-legs off at the first joint and pull up the skin. Use t^e knife carefully in skinning the head, severing it at the nose and lip and drawing it off. Slit the belly lengthwise and remove the intestines, but not the kidneys. Save the liver, heart, and head, if preferred, removing the eyeballs. Wash the body thoroughly, and dry with a cloth. — Mrs. E. D. Kelley, Winnetka, 111. BELGIAN HARE STUFFED AND BAKED.— Singe and wipe the hare. Fill either with a potato or chestnut stuffing; sew it up carefully and put into a baking-pan; add to the pan 1/2 cup of stock, 1 teaspoon of pepper; put into a quick oven and bake 1^ hrs., basting every ten minutes. Turn the hare several times while baking. Dish on a deep bed of cress. Carve, cut off first the hind legs, then the fore-quarters, then the meat from the saddle. Pass with this carefully cooked peas or asparagus tips or string beans. As a supper dish or for luncheons serve with it a mayonnaise of celery. Serve also with black currant or guava jelly. — Mrs. F. C. Winter, Winnetka, 111.