Dumplings For Potpie

One cup sweet milk, two teaspoons yeast powder, a little salt, flour enough to make a batter that will drop from a spoon, one egg, beating the white to a froth and stir in last; then butter a pie tin and drop the batter on with the spoon; put in a steamer and cover close; steam thirty minutes. Do not check the boiling for an instant, nor remove the cover; follow the directions and they will come out like snowballs.

Ham Sandwiches

Quickly Made

Four baker's loaves, two cans deviled ham, one roll butter (for spreading). This makes 125 sandwiches. Cut off end of loaf (heel not used), spread the open end with butter, scant, then spread on ham; slice; next spread open end of loaf with butter without the ham; slice, and place the two buttered sides together; cut across the middle, making two sandwiches. Spread loaf again, and proceed as before. By this process the bread can be spread very thin. If preferred, use finely-chopped lean ham dressed with mustard; butter and cream can be used and the crust of the bread cut carefully awry.

Ham Sandwiches, No. 2

Take the yolks of two hard-boiled eggs, three tablespoonfuls of prepared mustard, and stir them with one-half pound butter, to a cream. Spread your bread, which must be cut thin, with this dressing, and put on it finely-chopped ham, entirely free from fat.

Curried Veal

Have ready two pounds veal cutlet, cut in pieces; several slices salt pork, one large onion sliced thin. Stew the cutlets gently, in water enough to to cover them, until tender. Set aside; keep warm. Fry out the slices of pork and in the fat fry the onion very brown and remove (not served). Now brown the stewed cutlets in this fat and place them in the center of a large platter; keep hot. Next, stir the liquor from the stew and the pork fat together; let it boil up and then thicken with three teaspoons curry powder; add a little lemon juice or a little vinegar, and "pour the gravy thus made over the platter, having previously piled around the meat a border of boiled rice (the only vegetable needed with this dish).

To boil the Rice. - Twenty minutes before serving wash thoroughly two cups of rice, and throw into two quarts of boiling water; add a little salt, and boil until tender; the grains should be whole and separate, and quite white, which is always the case when plenty of water is used. Chicken can be curried in the same manner, using butter if preferred, instead; of pork.

Beef A La Daube

For a family of six, take three pounds of a round of beef, season highly with salt, black pepper and cayenne, fry a few slices of pork in the bottom of your kettle until a very light brown; dredge the seasoned meat thickly with flour, place in the kettle with a piece of butter the size of a walnut, and a few slices of onion and carrot; add no liquid. Cover very close so the steam cannot escape, and steam slowly three or four hours. Serve with rice.