stew, she should use a recipe in which
vegetables are also used and, if possible, have dumplings prepared to
serve with the meat, as a review of the lesson on batters.

RECIPES

_Beef or Mutton Stew_

2 lb. beef or mutton
1 qt. water
Salt, pepper, flour to dredge
1 onion, cut in slices
1/2 c. turnip cut in dice
3/4 c. carrot cut in dice
4 potatoes cut in 1/2-inch slices
1 tsp. salt
1/4 tsp. pepper
1/2 c. flour
1/4 c. cold water

Remove the fat and cut the meat into 1-inch pieces. Reserve half of the
best pieces of meat, put the rest of the meat and the bone into cold
water, soak for one hour, then heat until it bubbles. Season half the
raw meat and roll it in the flour, melt the fat in a frying-pan, remove
the scraps, brown the sliced onion and then the floured meat in the hot
fat, add both to the stew, and cook for 2 hours at a low temperature. To
this add the vegetables and cook 1/2 hour; then add the flour and
seasonings, which have been mixed with one-half cup of cold water, and
cook for 1/2 hour longer, until the meat and vegetables are tender.
Remove the bone from the stew and serve. Serves six to eight.

_Rabbit_

If beef and mutton are not commonly used and are not readily obtainable,
but rabbit can be secured, substitute rabbit for beef in the stew. After
the rabbit has been thoroughly cleaned, cut up in eight pieces (four leg
and four body pieces), season, and dredge with flour, brown in the fat,
and proceed as with Beef Stew.

_Dumplings_

2 c. flour
4 tsp. baking-powder
1/2 tsp. salt
2 tbsp. fat (lard or butter)
3/4 c. milk or water (about)

Sift the dry ingredients together, cut in the butter, and add the milk
gradually, to make a soft dough. Roll out on a floured board, cut with a
biscuit cutter, lay on top of meat in a stew pan (they should not sink
into the liquid), cover the kettle closely, keep the stew boiling, and
cook the dumplings for 10 minutes without removing the lid. (Do not put
the dumplings in to cook until the meat is tender.)

_Note._--If desired, the rolling may be eliminated and,
after mixing, the dough may be dropped by spoonfuls into
the stew.

_To Cook Bacon_

Place thin slices of bacon from which the rind has been removed in a hot
frying-pan, and pour off the fat as fast as it melts. Cook until the
bacon is crisp and brown, turning frequently. Another method of cooking
is to lay the bacon on a rack in a baki