Farm and home cook book and housekeeper's assistant

Take about 7 or 8 lbs of beef from a low-priced cut — the lower part of the leg — and boil in enough water to cover, until the meat parts from the bone. Remove the bone, skim off the fat, and then add 8 potatoes, 1 small turnip and 4 onions, cut fine. When nearly done, add dumplings made from 1 pt flour, a little salt, V^ teasp soda, and sour milk enough to make a stiff batter that will drop from the spoon. Cook about 12 or 15. minutes. — [M. L. Q., Me.] Beef Liver Stew Into a frying pan put a generous tablesp of lard or drippings^ and when smoking hot put in about 1 lb beef liver, sliced and 1 small onion, minced fine, and sprinkle with salt. Let fry until brown on both sides, then just cover with boiling water, cover pan, and let boil gently about 5 minutes. Thicken the gravy to the proper consistency with a little flour and cold water stirred together. Serve with toasted cubes of bread. — [Mrs. G., Wis. Corned Beef Stew with Suet Dumplings If the corned beef pieces are thin, they should be rolled up and tied with cord. Put the beef on to cook in hot water, and boil until tender, then add suet dumplings made as follows: To 1 % pts flour add 1 teasp baking powder, 1 scant teasp salt, and % pt suet, chopped very fine. Stir in enough cold water to make a stiff dough. Cut off small balls with a spoon and drop into boiling stew and boil about V2 hour. — [Mrs. S. E. B., Ind. New England Stew Boil slowly 3 lbs corned beef about 2 hours, then add 1 qt potatoes peeled, and if large, cut in half, 1 qt turnips, peeled and cut to the same size as the potatoes, 1 pt onions, cut in halves, or quarters, 1 qt carrots, scraped and cut in medium sized pieces, a small head of crisp, tender cabbage, cut in eighths, some parsnips, and any other vegetable that is liked, season with salt and pepper to taste, and boil until all the vegetables are well done. — [Mrs. L. A. G., Me. Fresh Pork Stew Chop 2 onions and fry them a nice brown, then add 2 cloves, a very little chopped sage, 1 tablesp vinegar, 1 cup pork roast gravy, a little pepper and salt, and the remains of cold roast pork, cut into small pieces. Simmer gently % hour. Thicken the gravy with 1 teasp flour, blended with a little cold water, serve with cubes of toasted bread. — [N. S. C, Cal. Salt Pork Stew Fry 10 generous slices of salt pork until light brown on both sides, then slice in 4 or 5 onions, and when all are brown, add 2 qts hot water, 10 or 12 potatoes, peeled and cut in small pieces, and 1 small turnip, cut fine. Season to taste with salt and pepper, and cook slowly until the vegetables are tender. Carrots or parsnips may be added if liked. — [Mrs. L. A. G., Me. Irish Stew Cut into small pieces any kind of fresh meat or chicken (just left-overs will do), and put over the fire with a little more than enough water to cover, adding salt to taste, a generous lump of butter, and a few potatoes cut in small pieces. Cook until the potatoes are tender, then add 2 teasp flour, stirred smooth with a little milk, for every qt of stew. Boil about 5 minutes longer. — [Mrs. W. W. P., Okla. MEAT STEWS AND CLAM CHOWDER 141 Picnic Stew