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Barley Stew. About a quarter of a pound of cold roasted or broiled meat, two onions, four potatoes, a quarter of a cupful of barley, one table-spoonful of flour, one quart of water, and salt and pepper to taste. Cut the meat into dice ; wash the barley ; cut the onions very fine. Put all in a stew-pan, and dredge with the flour, half a table-spoonful of salt, and one-eighth of a teaspoonful of pepper. Add the water, and simmer two hours. Pare and slice the potatoes. Add them to the stew, and simmer one hour longer. Taste to see if there is enough salt and pepper, and if there is not, add more. Dumplings. One pint of flour, measured before sifting ; half a teaspoonful of soda, a teaspoonful of cream of tartar, one of sugar, half a teaspoonful of salt. Mix all thoroughly and run through the sieve. Wet with a small cupful of milk. Sprinkle a little flour on the board. Turn the dough (which should have been stirred into a smooth ball with a spoon) on it, roll to the thickness of half an inch, cut into small cakes, and cook ten minutes. By remembering that the soup should be boiling rapidly when the dumplings are put in ; that they should not sink too deep in it ; that they should boil just ten minutes ; that the cover should fit tightly, so that the steam shall not escape ; and that the pot boils all the time, so that the steam is kept up ; and by following the other directions, success is insured. When you put the bread on the board, pat it lightly. Do not press down, but let all motions be as elastic as possible. Knead with the palm until the dough is a flat cake, and then fold. Keep doing this until the dough is light and smooth and will not stick to the board or hands. Use as little flour as possible in kneading. Do not stop until you have fully finished, for bread that has " rested' ' is not good. Milk can be used instead of water in mixing. It should always be first scalded, and then allowed to cool to blood heat. One table-spoonful of lard or butter makes the bread tenderer when water is used. In cold weather some kitchens grow cold very quickly after the fire is out. In this case the bread should be made earlier in the evening, and set in a warmer place (about eighty or ninety degrees) ; because if it begins to rise within the first two hours, it will continue to rise, unless the temperature falls to the freezing point. The reason for letting the rolls rise longer than the loaves is, that the former, being smaller, are penetrated by heat much more quickly than the loaves are, and, of course, fermentation is stopped sooner ; therefore, the rolls do not rise as much in the oven as the loaves. Rolls should be made into smooth little balls, and should be placed in even rows in a shallow pan. Breakfast rolls are first made into little balls and then rolled between the hands until three inches long. They are placed close to- gether in even rows in the pan. Dinner and French rolls, after being made into little balls, are put on a well-floured board, and a little, well-floured rolling-pin, two and a half inches in diameter, is pressed nearly through their centre. The rolls are to be so placed in pans as not to touch each other. Being so small, and baking so quickly, they have a sweet taste of the wheat.