Oyster Stew

1 quart oysters 1 quart milk

1 1/2 teaspoons salt 1/4 teaspoon paprika

2 tablespoons butter

Pick over oysters to remove bits of shell, and cook in their own liquor until plump, skimming when necessary; scald milk, add seasonings and butter, and mix with oysters. Serve with oyster crackers.

Beef Stew

2 pounds shoulder trimmings 2 quarts boiling water 1 onion 1 carrot

1 white turnip 3 potatoes sliced 1 cup tomatoes 2 1/2 teaspoons salt 1/8 teaspoon pepper

1/3 cup flour

Cut beef in pieces for serving, add water, and simmer two hours; put onion, carrot, and turnip through the food chopper, using coarse cutter, and add to meat; add potatoes, tomatoes, and seasonings, and cook forty-five minutes; thicken with flour mixed to a paste with cold water. Serve with Dumplings (see No. 72).

Irish Stew With Dumplings

2 pounds forequarter lamb 2 quarts boiling water 2 teaspoons salt 1/8 teaspoon pepper

1 onion

1 carrot

1 small white turnip

4 potatoes

4 tablespoons flour

Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt and pepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice potatoes, add to stew, and cook twenty minutes; thicken with flour mixed to a paste with cold water; add Dumplings (see No. 72), cover, and cook twelve minutes.

Dumplings

1 cup flour

1/4 teaspoon salt

2 teaspoons baking powder 1/2 cup milk or water

Sift flour, salt, and baking powder, and mix to a soft dough with milk; drop by spoonfuls upon boiling stew; cover closely, and cook twelve minutes.