VEAL POT PIE
From MISS SUSAN W. BALL, of Indiana, Alternate Lady Manager.
Take two pounds of veal—a rib piece is good; cut it in small pieces; put it into a pot, having placed a small plate in the bottom to keep the meat from burning. Put in two quarts of water, either hot or cold. Keep it boiling for about an hour and a half. Then make a quart of flour into biscuit dough; drop in small lumps; cover closely. Twenty or twenty—five minutes will generally cook them. Be sure that there is water sufficient to cover the meat entirely when the dumplings are put in.