Miss Parloa's kitchen companion

and carrot, two table-spoonfuls of flour, about three tea spoonfuls of salt, a level teaspoonful of pepper, and one quart of boiling water. Cut the fat into bits, and put it in a frying-pan and on the fire. Cook slowly until there is only about two table-spoonfuls of liquid fat. Now take the fibrous pieces of fat from the pan, and add to the liquid fat the onion, carrot, and turnip, all cut fine. Cook slowly for ten minutes; then add the flour, stirring until it is brown. Gradually add the water, stirring all the while, and simmer for five minutes. Cut the beef into small cubes, and put it into a large stew-pan. Pour the contents of the frying-pan over the meat. Add the salt and pepper. Place where the stew will simmer for two hours. At the end of that time add the six potatoes, pared and sliced. Draw the saucepan forward where the contents will cook a little more rapidly. Stir frequently. Taste to see if the stew requires more salt and pepper. At the end of fifteen minutes add some dumplings. Cover the stew-pan, and cook for exactly ten minutes, counting from the time the cover is placed on the pan. Take up the dumplings ; then turn the stew out on a warm platter. Garnish with the dumplings and bits of parsley. Two pounds of the round of beef may be substituted for the cold roast beef. *Pot Roast. A tough piece of meat can be made very savory and tender by this mode of cooking. With a piece weighing between six and seven pounds use the following-named ingredients : three heaping teaspoonfuls of salt, half a teaspoonful of pepper, two cloves, three table-spoonfuls of flour, and one quart of water. Wipe the meat with a damp cloth, and put it into an iron pot. Sprinkle with salt and pepper. Put over the fire and brown slowly, turning frequently. It will take about half an hour for this cooking. When the meat has been browned sufficiently, put half a pint of boiling water into the pot, and cover closely. Set the pot where its contents will simmer for four hours. As the water steams away, add a little more boiling water, — about half a pint at a time. At the end of the four hours mix the flour with half a pint of cold water. Take up the meat, and skim the fat from the gravy in the pot. Turn the flour and water into the gravy, and, placing the pot in a hot place, stir the gravy until it boils. Cook for five minutes. After satisfying yourself that the gravy is seasoned to your taste, pour a small quantity over the meat and serve the remainder in a dish. Either boiled rice or potatoes should accompany the roast, besides any other vegetables you choose. * Savory Beef. For this dish use four pounds of the round of beef, one table-spoonful of sugar, three table-spoonfuls of flour, two of butter, one table-spoonful and a half of salt, half a teaspoonful of pepper, one-third of a teaspoonful of cloves, one teaspoonful of cinnamon, one gill of vinegar, half an onion, one slice of carrot, two bay leaves, and one quart of water.