ook in a lower temperature until meat
is done. If tender, this will require about three hours on the stove,
or five hours in the fireless cooker. Add carrots, onions, turnips and
pepper and salt during the last hour of cooking, and the potatoes
fifteen minutes before serving. Thicken with the flour diluted with
cold water. Serve with dumplings. If this dish is made in the tireless
cooker the mixture must be reheated when the vegetables are put in.
Such a stew may also be made of mutton. If veal or pork is used the
vegetables may be omitted or simply a little onion used. Sometimes for
variety the browning of the meat is dispensed with. When white meat,
such as chicken, veal or fresh pork is used, the gravy is often made
rich with cream or milk thickened with flour.

DUMPLINGS.

2 cups of flour.
4 teaspoons (level) of baking powder.
2/3 cup of milk or a little more if needed.
1/2 teaspoonful of salt.
2 teaspoonfuls of butter.

Mix and sift the dry ingredients. Work in butter with the tips of the
fingers. Add milk gradually, roll out to thickness of half inch. Cut
with biscuit cutter. Place in a buttered steamer over a kettle of hot
water and cook from 12 to 15 minutes. If the dumplings are cooked with
the stew enough liquid should be removed to allow of their being
placed directly upon the meat and vegetables. Sometimes the dough is
baked and served as biscuits, over which the stew is poured. If the
stew is made with chicken or veal it is termed a fricassee.

This recipe tells of such an economical way of extending the meat
flavor that I think every young housewife should know it. Mary copied
it from _The Farmers' Bulletin_, an article on the "Economical Use of
Meat in the Home." The dumplings, as she prepared them from this
recipe, were regular fluff balls, they were so light and flaky. I
would add, the cook-pot should be closely covered while cooking or
steaming these dumplings, and the cover should not be raised for the
first ten minutes.

A lesser quantity of baking powder might be used with equally good
results, but these dumplings are certain to be light and flaky. A
larger quantity of baking powder should be used when dough is steamed
or boiled than if dough is baked, if one expects good results.

EXTENDING THE MEAT FLAVOR

Mary learned, through reading _The Farmers' Bulletin_, different
methods of extending the meat flavor through a considerable quantity
of material, which would otherwise be lacking