Three short courses in home making

Beef or SI 2 lbs. beef or mutton. 4po1 it in J-inchsli 1 quart wat I '• .ilt. Bait, pepper flour to dred ; ,. - j , j M • r . 1 onion, cut in ali< i J cup flour. •i|> turnip, cut in <li' e. . ■ r. at in di inch pi< i es. I I be best pi< of n ■■ be meal and the bo i water, soak for one bour, tin a ■ until it bubble . half the nra "I! it u ir; melt tli in a frying] the sliced onion, and then the floured i in tli'- hot Ea1 ; add both to tl and To !la- a'i<l the ' be t'<>ur and which b I with one-half cup cold wati i ■ • i - ; i • l Ral If d mutton a unonly u but bit can I"- .-■ ite r^t.hit for !••• f in the stew. After tin' rabbit baa ;hly cleaned, cut up in eight pi id four \i>*\\ \>i> ami < I r. dge w i: b flovu A - IT. '.iril or b ■\ ■ r. I < up mill ■ ; ^ift dry ingrediei r, cut ii ih<' i d milk gradually b a soft dough. Roll out on a Bound b* e d with a bin uit i utter, I.. '. pan they should not eink into the Uquid , cover kettle closely, keep boiling, and rook dumplings 10 minutes without removing lid. (Do not put dumplings in to cook until meat is tend 70 THEEE SHORT COURSES IN HOME MAKING. To Cook Bacon. Place thin slices of bacon (from which the rind has been removed) in a hot frying pan and pour off the fat as fast as it comes out. When the bacon is crisp, drain on paper. Keep hot. Or lay bacon on a rack in a baking pan and bake in a hot oven until crisp. Pork Chops.' Wipe the chops with a damp cloth, sprinkle with salt and pepper, place in a hot fry- ing pan, and cook slowly until tender and well browned on each side. Pour the fat out of the pan as fast as it is melted. Fried Apples. Wash apples and slice to the center, removing the core. Roll in flour if very juicy. After the chops have been removed from the pan, lay the apples m and cook till tender. Serve around the chops. See Farmers' Bulletins No. 34, Meats: Composition and cooking; No. 391, Eco- nomical use of meat in the home. METHOD OF WORK. If the meat is to require two or three hours' cooking, arrange to have the lesson divided and given at two periods through the day. A half hour before opening the morning session or a portion of the morning or noon recess mav be sufficient to put the meat on to cook and to prepare the vegetables. When the second class period is called, the vegetables should be added to the partially cooked meat and the dumplings made. It would be well to serve the completed dish at the lunch period. There should be as much discussion of the kinds of meat, their food value, and methods of cooking as time per- mits, but it may be necessary to complete these discussions at some other class periods. Should it be possible for the teacher to give additional lessons on meat, it may be well to devote one lesson to the preparation and cooking of poultry, directions for which can be easily secured from reliable cookbooks. LESSON XVI. BAKED PORK AND BEANS, OR BAKED COWPEAS-CORN= DODGERS. SUBJECT MATTER.