The international cook book

Cut lamb into small pieces, and dredge each piece with flour. Brown in a frying pan. Put in kettle, cover with water, and cook slowly two hours. After cooking thirty minutes add the vegetables which have been diced. Season with salt and pepper. Thicken with flour RECIPES 229 moistened in enough cold water to form a smooth paste. Serve with or without dumplings. Beef Stew 2 poimds beef (round steak) ^ teaspoon pepper 4 potatoes 6 onions 2 cups p>eas 8 carrots I tablespoon salt i cup celery I turnip Cut meat into small pieces. Dredge with flour. Fry imtil brown in hot shortening. Put into kettle and add water to cover. Add seasoning and cook slowly two and a half to three hours. Dice vegetables. Add to meat one hour after meat starts cook- ing. Serve with or without dumplings. Add more water to meat during cooking if necessar}-. Thicken gra\'y if desired. American Chop Suey X pound lean pork (cut fine) i bunch celery (cut into strips) 1 onion (sliced) }4 tablespoon salt 2 cups soup stock I green pepper (cut into strips) y^ cup uncooked rice i cup mushrooms Cut fat from meat. Put in pan and cook pork in this fat together with the onion untiL brown. When, brown, add celery, green pepper, uncooked rice, salt, and stock. Cover and cook slowly. Time, forty minutes. Serve hot with chopped parsley garnish. Coarsely chopped salted almonds are a delicious addition. Corned Beef Wipe the meat and tie securely in shape, if not already done at market. Put in kettle, cover with cold water, and bring slowly to boihng point. Boil five minutes, remove scum, and cook at a low temperature until tender, four to six hours. Pressed Com Beef After wiping meat, tie securely in shape. Put in a kettle and cover with cold water. Bring slowly to boiling point. Boil for 23© THE INTERNATIONAL COOK BOOK five minutes, remove scum, and cook at a low tonperature until tender, four to six hours. Cool slightly in water in which it was cooked, remove to a dish, cover, and place on cover a weight, that meat may be well pressed. The lean meat and fat maj' be separated and put in alternate layers in a bread pan, then covered and pressed, if desired. New England Boiled Dinner Have corned beef tied in shape at market, -wipe and place in a kettle, cover with water, and bring slowly to boiling point. Boil for five minutes, remove scum, and cook at a low tempera- ture, until tender, four to six hours. When meat has been boiling ioui hours, add cabbage, tum^, potatoes, and carrots. \^egetables require one hour to cook. Parsnips, onions, and beets may be used with or in place of the other vegetables. If beets are used, they are cooked sep- arately. Cabbage is cut into quarters for a New England boiled dinner. Other vegetables are left whole. To serve, put meat onto large platter and surround with vegetables. German Meat Balls 2 pounds ground beef i cup bread crumbB ^2 poimd ground veal i tablespoon salt }4 pound groimd pork }4 teaspoon pepper 2 tablespoons onion juice 2 eggs