Veal Stew

Use a cheap cut of meat for this stew. Neck brisket or plate are good. Cut meat into 1 1/2 inch pieces; salt, pepper and dredge well with flour. Brown well in hot fat and cook slowly, for 2 1/2 or 3 hours. Potatoes, onions and carrots may be added. Ruby Rice.

Stew In Oven

1 Can either pressed ham, tongue, deviled ham or salmon. Measure meat minced. Take 3 times as much Irish potato peeled and run through meat chopper, 1/4 teaspoon chili pepper, pinch of thyme, salt to taste, 1 onion minced, 1 tomato, 1/4 teaspoon mustard. Place all in bean pot, cover with water and bake or stew 1 hour. Just before removing from oven add 1/2 cup of rich cream.

Mrs. J. C. B. Heaton, New Burnside, 111.

Shoulder Of Veal

Buy 5 pounds of shoulder of veal and have the bone removed. Fill the cavity with dressing and sew or tie in place. Season with salt and pepper and place strips of salt pork on top. Bake and baste occasionally. Dressing: Stale bread, moistened with cold water. Add salt, pepper, sage, 1 tablespoon of minced onion, 1 teaspoon minced parsley, 1 tablespoonful melted butter, 1 egg. Serve with brown sauce made from liquor. Mrs. D. B. Harvey.

Meat Stew With Dumplings

5 Pounds beef, 4 cups potatoes cut in cubes, § cup each of turnips and carrots cut in 1/2 inch cubes, 1 onion chopped, 1/4 cup of flour, salt and pepper to taste. Put meat on in boiling water, let boil 5 minutes, then simmer for 2 hours or more. Add vegetables 1 hour before meat is done; then the dumplings are put on top of stew 10 minutes before serving.

Dumplings I: 2 cups flour, 4 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons butter, § cup broth, or enough to make dough to roll.

Dumplings 11: 2 cups of flour, 2 teaspoons baking powder, 1 teaspoon salt and enough milk to make a stiff drop batter.

Steamed Dumplings

1 Pint of flour, 2 heaping teaspoons baking powder, 1/2 teaspoon salt, all sifted together four times. Mix with 1 cup of sweet milk, and drop by spoonsful on stew. Let steam 10 minutes without removing cover, when they should be done. Mrs. D. A. Lehman.

Gold Roast Stew

Cut any cold roast in small pieces. Add any gravy or stock, or enough water to cook onions, carrots, green sweet peppers, salt, pepper and potatoes, if desired, in proportion to amount of meat. Cook all together until vegetables are done. Pour into a casserole. Make biscuits as usual and cut in small size. Cover the top of stew with the biscuit. Bake in hot oven and serve at once.

Mrs. J. H. Crawford.

Digestible Dumplings

To 1 egg well beaten add 1/2 saltspoon of salt, 1/2 saltspoon of sugar, 1 dessert spoon of soft butter, 1 small cup of milk, and 2 large teaspoons of baking powder sifted with a pint of flour. Add enough flour to make a stiff batter. Do not touch with fingers, but drop by small tablespoons into the boiling meat liquor 8 minutes before serving. Do not allow steam to escape while cooking.

Mrs. Roy L. Seright.

Meat Pie

Have meat cut up as for stew. Boil until tender and thicken with a little flour. Put in baking pan with plenty of liquor. Make biscuit dough and roll thin, cut out with biscuit cutter and cover top of meat and bake. Serve in pan in which the pie is cooked. The cheaper cuts of meat can be used. Mrs. C. A. Taylor.

Veal Pie

Boil 1 pound of veal until tender. Make a crust as you would for any meat pie. Have plenty of the broth with salt, pepper and butter. Put the crust in the pan, then the veal, break four eggs into this; a few oysters added is good but not necessary. Put top crust on and bake. Serves four people. Mrs. T. D. Gregg.

Meat Pie

Veal or beef should be cut into small pieces and stewed until tender with some onion. Add potatoes diced 1/2 hour before meat is done. Place this in baking dish, salt and pepper to taste. Cover with strips of baking powder biscuit dough and brown in the oven. Ruby Rice.