Domestic science, principles and application

Method. — Wipe meat and cut best portions into 2-inch pieces. Put the bone and poorer portions of meat into cold water, let them stand 1 hour, and then cook them slowly. Brown the onions a golden brown in hot fat in a frying pan. Then add the best portions of the meat and brown them also. Put the onions and meat into a saucepan, cover them with boiling water and let simmer 2 hours. Add the washed rice when meat has cooked 1 hour. Parboil the potatoes, add them to the stew and cook 20 minutes longer. Add the strained tomato 10 minutes after the potatoes are put in. Add the seasoning. The tomato may be omitted and boiling water used in its place. 3. Dumplings 2 c. flour ^ ]/2 tsp. salt 4 tsp. baking powder % c. milk Method. — Mix and sift the dry ingredients, add the milk slowly until a smooth drop-batter is formed. Drop by the spoonful into the boiling stew on top of the potatoes and meat. Cover closely to keep in the steam, and cook 10 minutes without lifting the cover. Take out the dumplings, which should be light and fluffy, put the meat and vegetables in the center of a hot platter, and the dump- lings around the edge. Dumplings may be dropped into a steamer and steamed over the hot stew or over a kettle of boiling water. (Basis for 2 girls, \i rule.) 4. Boiled Dinner 4 lb. corned beef 2 small carrots 2 beets 1 turnip 1 small cabbage 6 potatoes Method. — Wash meat with damp cloth and put it to soak for Yi hour. Put it in a kettle with boiling water to nearly cover and cook until tender (about 3 hours). Wash the vegetables, scrape carrots and turnip, and cut in small pieces. Cut the cabbage into quarters. Pare potatoes and cut into halves. Two hours before dinner time skim all the fat off the liquid and add more boiling water. Remove meat when tender; then put in the carrots, afterward the cabbage and turnip, and Yi hour before dinner add the potatoes. Cook beets separately. When tender take the vegetables up carefully, drain the water from the cabbage by pressing in a colander, slice the carrots and beets, and cover the beets with vinegar. Put the meat in the center of a large dish, and serve the carrots, turnips, and potatoes around the edge. ^ 5. Browned Hash 2 c. chopped cold roast beef 2 c. chopped cold corned beef 2 c. cold boiled potatoes 2 tbsp. hot milk Few drops of onion juice Salt and pepper to taste Method. — Mix all ingredients thoroughly. Put into a frying pan 2 tablespoons of beef fat or butter. Spread the meat mixture in the fr>'ing pan and cook, without stirring, over a moderate fire for about 30 minutes. When it is browned underneath, fold it over like an omelet and place on a hot platter. 6. Meat Loaf 2 lb. beef (cut from the round) 1 tsp. onion juice 1 tsp. salt }4 tsp. pepper 1 beaten egg 3^ c. milk 1 tbsp. chopped parsley 2-inch cube salt pork fat 1 c. bread crumbs Method. — ^Wipe the meat with a damp cloth and put through a meat chopper with the pork. Add seasoning, mix well, add the crumbs, well-beaten egg, and the milk gradually. Place in a well-greased pan. Put small pieces of butter or strips of bacon on top. Bake 40 minutes in a moderate oven. Baste every 10 minutes with 1 tablespoon butter melted in 1 cup boiling water.