Simple cooking of wholesome food for the farm home

tablespoons of butter in small pieces, a bit more salt, and a teaspoonful of chopped parsley leaves if liked. Make a batter with a cup of milk and two tablespoons of flour. Pour this into the liquor in the stew pan in which the chicken was cooked and bring to the boiling point. Pour this gravy on the chicken in the baking dish. Sift a pint of flour, a half teaspoon of baking powder, and a teaspoon of salt. Mix with this a cup of lard, add enough milk to make a soft dough. Roll one-fourth inch thick, cut into diamonds, place over the contents of baking dish, bake quickly and serve. Chicken Pie. — 2. Pick the left-over chicken off the bone. Make a cream sauce (two cups milk, four tablespoons butter and four tablespoons of flour), add any left-over chicken gravy and the chicken. Heat, season, and turn into a baking-dish. Cover with a baking powder biscuit dough crust about one-eighth inch thick, allowing the crust to rest on the edges of the pan. Cut two slits through the top of the crust to allow the steam to escape. Recipe for Crust. — One pint of flour, four teaspoons baking powder, two to four tablespoons of fat, one-half teaspoon salt, three-fourths cup liquid. Mix as for baking-powder biscuit. Braised Beef. — Three pounds beef from lower part of round or face of rump, two thin slices of fat salt pork, one-half teaspoon peppercorns, carrot, turnip, onion, celery (one-fourth cup each, cut in dice), salt and pepper. Try out pork and remove scraps. Wipe beef, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat. When turning meat, avoid piercing with fork or skewer, which allows the inner juices to escape. Place on rack in deep granite pan or in earthen pudding dish, and surround with vegetables, peppercorns, and three cups of boiling water; cover closely, and bake four hours in very slow oven, basting every half hour, and turning after second hour. Throughout the cooking, the liquid should be kept below the boiling point. Serve with gravy made from liquor in pan. Irish Stew with Dumplings. — Wipe and cut in pieces three pounds of mutton from the fore-quarter. Put in kettle, cover with boiling water, and cook slowly two hours or until tender. 12 Bulletin of the University of Texas After cooking one hour, add one-half cup each of carrot and turnip cut in one-half inch cubes, and one onion cut in slices. Fifteen minutes before serving add four cups potatoes cut in one-fourth inch slices, previously parboiled five minutes in boiling water. Thicken with one-fourth cup flour, diluted with enough cold water to form a thin smooth paste. Season with salt and pepper. Serve with dumplings. Dumplings. — Two cups flour, four teaspoons baking powder, three-fourths cup' milk, one-half teaspoon salt, two teaspoons butter. Mix and sift dry ingredients. Add butter and milk gradually, using a knife for mixing. Drop by spoonfuls on top of stew, being careful that the dumplings rest on meat and potato and do not settle into the liquid. To Stuff Poultry. — Put stuffing by spoonfuls in neck end, using enough to sufficiently fill the skin, that bird may look plump when served. Where cracker stuffing is used, allowance must be made for swelling of crackers, otherwise skin may burst during cooking. Put remaining stuffing in body; if the body is full, sew skin ; if not full, bring skin together with a skewer.