Cut round, steak into pieces about 1 in. square. Heat 1 tablesiDoon of butter, pat in the meat and stir liriskly for a few moments. Place in the earthenware bak- ing dish, first a layer of the meat, a slice or 2 of onion, then a la3'er of sliced pota- toes, season witi: salt and pepper✪ Leg of Pork, Good as Goose, sift in a little flour, continue until meat is used, then pour on liot watei- uidil it rises above the meat, cover closely and bake from 2| to o hours, add water from time to time as necessary. Mrs. K. p. BronsojST. Dutch Stew. Boi! a piece of lamb stew weigiung -f pounds for 2^ hou.rs. Then add a small head of cabbage cut in eighths and let it cook -J hour longer, then put into this a cupful of rice✪ Dutch Stew which has l)een soaked for 2 liours and cook all togetlier for 1 hour. Water should be allowed to boil down until the right consisteru-y for stew, and rice allowed to I'emain e»n to|) t() pi'event scorching. Mrs. Titojias Pellow. Spanish Stew^. Take a couple of tender Spring chickens, ahout 2 to 2|- pounds each, dress and cut up into snudl joints and put the chickens into a porcelain lined pot and add a can of tomatoes, 5 medium sized onions, 4 cloves of garlic, 2 tablespoonfuls of butter, G small red pepper corns and salt to taste✪ Spanish Stew. Cook on a slow fire for about | of an SUPEKIOK COOK nooK 25 hour tiion add n mu of litllo <":.rly .luiu- pens mu.I let the u'hoie simnior for 15 Ildmites longer. Thic-ken In-olh a littl. with 2 tablespoon fuls ol flour and the yolk of 1 e<rg. This i> .-uiru-init for <'• ju'i-xms. Brown Stew of Beef. Two lbs. lean beef, -i tabh^spoons Hour. :; iaMr^,,onn> buH-.. I ^nari boiling water, 2 teaspoons salt, pepper, -^ carrot. 1 small onion✪ Brown Stew of Beef. .,,.:„M^ Icmove the bits of fat and skin fron, ihe n.eat. rut .nlo eubc^ and sprinkle .vitb flol Pare and cut the onion and carrot into sn.all p.oces. Put t 'C vc^taW ^ and butter over the lire in a ^au.vpan. S,,p .nn.<iantlv untd '"•mo a 1 the nei and let cook until brown crust fornis on botion. ol sauropan. Add he >alt and pepper whn cooked 1. hour or when half cooked; add bod.ng -' ^ . '\'"^^t and Wn any particles that nuiy adluMv lo sid<s of pan. Cover .1 and let ,t snnn.er foi 1 bonr. Serve witb dumplings. Dumplings. One nint flour i teasi)oonful salt✪ Dumplings, ;l teaspoon I'uls baking powder, i cup nulk. Pu aU fl^^^-nd baking powder into a bo.l and n.ix well. Add enottgh mdk to make douo-b that will stick together in a nutss. Do not n>ake the dough too soft. Drop l)v spoonfuls over the top of the stew leaving a space between eacb dnmplmg. Cover and cook IT) minutes. Do not uneovei' whde eookmg. \\ IN'IlvUED C00LE\. German Dumplings. Ten large boiled potatoes, 5 raw potatoes, 2 eggs, 1 teaspoonful of salt✪ German Dumplings. Toos small squares of bread in butter. Grate the boiled P^ ^^^oes wbetr old o-rate tbe raw potatoes and press dry; add to tins the eggs and salt, ei ougb flom to i^Ji^. so it^can be handM and worked into balls the size of an 0|-dmary teacup . put 2 or 3 of the squares of toast inside, then bod m salt w^tci- for _1 lj^^^^^^^^_ Rice Dumplings. One CUD rice, I pint cold cookrd jneat, 1 ])int tomato sauce✪ Rice Dumplings.

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Cut round, steak into pieces about 1 in. square. Heat 1 tablesiDoon of butter, pat in the meat and stir liriskly for a few moments. Place in the earthenware bak- ing dish, first a layer of the meat, a slice or 2 of onion, then a la3'er of sliced pota- toes, season witi: salt and pepper, sift in a little flour, continue until meat is used, then pour on liot watei- uidil it rises above the meat, cover closely and bake from 2| to o hours, add water from time to time as necessary. Mrs. K. p. BronsojST. Dutch Stew. Boi! a piece of lamb stew weigiung -f pounds for 2^ hou.rs. Then add a small head of cabbage cut in eighths and let it cook -J hour longer, then put into this a cupful of rice which has l)een soaked for 2 liours and cook all togetlier for 1 hour. Water should be allowed to boil down until the right consisteru-y for stew, and rice allowed to I'emain e»n to|) t() pi'event scorching. Mrs. Titojias Pellow. Spanish Stew^. Take a couple of tender Spring chickens, ahout 2 to 2|- pounds each, dress and cut up into snudl joints and put the chickens into a porcelain lined pot and add a can of tomatoes, 5 medium sized onions, 4 cloves of garlic, 2 tablespoonfuls of butter, G small red pepper corns and salt to taste. Cook on a slow fire for about | of an SUPEKIOK COOK nooK 25 hour tiion add n mu of litllo <":.rly .luiu- pens mu.I let the u'hoie simnior for 15 Ildmites longer. Thic-ken In-olh a littl. with 2 tablespoon fuls ol flour and the yolk of 1 e<rg. This i> .-uiru-init for <'• ju'i-xms. Brown Stew of Beef. Two lbs. lean beef, -i tabh^spoons Hour. :; iaMr^,,onn> buH-.. I ^nari boiling water, 2 teaspoons salt, pepper, -^ carrot. 1 small onion. .,,.:„M^ Icmove the bits of fat and skin fron, ihe n.eat. rut .nlo eubc^ and sprinkle .vitb flol Pare and cut the onion and carrot into sn.all p.oces. Put t 'C vc^taW ^ and butter over the lire in a ^au.vpan. S,,p .nn.<iantlv untd '"•mo a 1 the nei and let cook until brown crust fornis on botion. ol sauropan. Add he >alt and pepper whn cooked 1. hour or when half cooked; add bod.ng -' ^ . '\'"^^t and Wn any particles that nuiy adluMv lo sid<s of pan. Cover .1 and let ,t snnn.er foi 1 bonr. Serve witb dumplings. Dumplings. One nint flour i teasi)oonful salt, ;l teaspoon I'uls baking powder, i cup nulk. Pu aU fl^^^-nd baking powder into a bo.l and n.ix well. Add enottgh mdk to make douo-b that will stick together in a nutss. Do not n>ake the dough too soft. Drop l)v spoonfuls over the top of the stew leaving a space between eacb dnmplmg. Cover and cook IT) minutes. Do not uneovei' whde eookmg. \\ IN'IlvUED C00LE\. German Dumplings. Ten large boiled potatoes, 5 raw potatoes, 2 eggs, 1 teaspoonful of salt. Toos small squares of bread in butter. Grate the boiled P^ ^^^oes wbetr old o-rate tbe raw potatoes and press dry; add to tins the eggs and salt, ei ougb flom to i^Ji^. so it^can be handM and worked into balls the size of an 0|-dmary teacup . put 2 or 3 of the squares of toast inside, then bod m salt w^tci- for _1 lj^^^^^^^^_ Rice Dumplings. One CUD rice, I pint cold cookrd jneat, 1 ])int tomato sauce.

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