Foods and household management

and fancy forms of paste are sometimes served. Vegetables may be cut into dice or fancy shapes and served in the clear soup. A great variety is possible in flavoring and serving soup if one will take the trouble to make it an art. Soup meat may be served in a soup of the old-fashioned kind, thickened and containing vegetables. In such a soup some fat is left, and the total result is a dish that makes a meal when served with bread. When the soup is a clear soup, the meat that is left may be used for made over dishes; although some practical housekeepers think that it costs almost as much to make it palatable as to buy fresh meat. . Try it in an escalloped dish with plenty of tomato, onion, and some dried herbs for additional flavor. 5. Beef stew with dumplings. Lean meat 3 pounds Potatoes 4 cups, cut in \ inch slices Turnip Carrot } cup each, cut in half inch cubes Onion i small one, cut in thin slices Flour J cup Salt Pepper Wipe meat, cut in 1^ inch cubes, sprinkle with salt and pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying pan. Add meat and stir constantly, that the surface may be quickly seared. When well browned, put in kettle, and rinse frying pan with boiling water, that none of the flavor may be lost. Cover with boiling water and boil Ave minutes, then cook below the boiling point until meat is tender (about 3 hours). Add vegetables except potatoes and seasoning the last hour of cooking. Parboil potatoes five minutes and add to stew 15 minutes before taking from fire. Teacher's Note. — Broiled steak would be suitable for group work, using small steaks (Delmonico cut). A small roast may be prepared by a group and roasted after class. This meat and that left from the steak should be used in a subsequent class for a lesson on left over meat. Broiled or pan-broiled chops may be prepared individually. Thicken stew with J cup flour mixed with enough cold water to pour easily. Pour in deep hot platter and surround with dumplings. 6. Dumplings. Flour 2 cups Baking powder 4 teaspoonfuls Salt i teaspoonful Butter 2 teaspoonfuls • Milk } cup Mix and sift dry ingredients. Work in butter with a knife, add milk gradually. Remove enough liquid from stew so that when dumplings are dropped in they will rest on top of meat. Drop by spoonfuls and let cook about twenty minutes. The stew should be thickened before dumplings are dropped in. 7. Uses of left over meat. (1) Rissoles, — Run meat together with small piece of onion through a chopper. Add salt, pepper, a little cold cereal, or bread crumbs, and beaten egg, allowing one egg to about a pound of meat. Shape into flat round cakes, roll in flour and sauté in butter until well browned. These may be served with tomato sauce. Tomato Sauce, Onion 1 teaspoonful chopped Salt 1 teaspoonful Pepper Flour 2 tablespoonfuls Butter 2 tablespoonfuls Sugar 1 teaspoonful Cloves Tomatoes 2 cups Brown the onion in butter and stir in the flour. When it has bubbled up, add the tomatoes and seasonings. Stir constantly until it thickens. Strain into a hot bowl. Teacher's Note. — One sixth of these recipes would be as small an amount as it would be practicable to use. Q (2) Croquettes. Cold meat or chicken 2 cups Salt i teaspoonful