RECIPES FOR HOME ECONOMICS CLASSES. 67

5. Add meat and onion to the stew; cook below boiling-point 2 hr.

6. At the end of the first hour add turnips and carrots; add potatoes 15 min.
later.

7. Remove bones; thicken stock with flour and seasonings mixed to a paste
with cold water.

8. Cook until thick; serve with dumplings.

DUMPLINGS.

2 c. flour. 2 tsp. butter.
4 tsp. baking-powder. *% ¢@. milk or water.
Y% tsp. salt.
1. Mix as for baking-powder biscuits.
2. Drop from a tablespoon on top of stew.
3. Cover closely and cook for 10 min. without lifting cover.
4. Arrange around the meat on platter and serve at once.

SWISS STEAK.

2 lb. round steak 1-1% inch 2 tbsp. dripping.
thick. 1 slice onion.
1% ¢, flour. 2 c. boiling water, or
1 tsp. salt. 1c. water and 1 c. strained
1% tsp. pepper. A | tomatoes.

Wipe meat; place on bread _/'
Dredge with mixed flour and seasonings.

Pound flour into meat, using wooden potato-masher or edge of heavy plate.
Heat frying-pan very hot; put in fat.

Brown meat on each side.

. Add onion, boiling water, and tomato.

. Cover tightly; cook below boiling-point 2 hr.

NOOR NE

Notn.—Meat may be cooked in this way in a casserole in oven. Vegetables, as green
peppers and carrots, may be added.

i

HAMBURG STEAK.

11% lb. raw lean beef minced. 1g tsp. pepper.
1 tsp. salt. 1 tsp. parsley, finely chopped.

| -1. Add seasonings to the meat; mix thoroughly.
2. Shape into firm, flat cakes % inch thick.
3. Pan-broil.
LEFT-OVERS.
SHEPHERD’S PIE.
2 ec. minced cooked meat. 1% ¢c. left-over gravy or steak.
Salt and pepper. 3c. mashed potatoes.
1 tsp. grated onion. -1 egg (if desired).

1. Mix meat, seasonings, and gravy; heat.

2. Worcestershire sauce, tomato catsup, or parsley may be added.

3. Warm left-over potatoes; beat well; add seasonings and egg, if desired;
add milk if necessary to make proper consistency.