Mix as for biscuit or shortcake.

MISCELLANEOUS.

Shepherd's Pie.

Three cups of any kind of cold meat, 6 or 7 potatoes, 1 small onion, 1 cupful of boiling milk, salt, pepper, 1-1/2 cup gravy or stock thickened with 1 tbsp. of flour. Cut the meat in small pieces and put in a deep earthen dish. Grate the onion into the gravy and pour over the meat. Pare, boil, and mash the potatoes. Add the salt, pepper and milk, and 1 tbsp. of butter or dripping. Cover the meat with this and bake in a moderate oven until nicely brown.

Beef Stew.

Take the bones and hard tough parts left from a roast of beef. Remove all the meat from the bones and cut it into small pieces. Cut about 1/4 of a lb. of the fat into pieces; put it in the stew-pan to fry. When it begins to brown put in 1/2 carrot, a piece of turnip and 2 small onions cut fine. Stir over the fire for 10 minutes. Take out the fat and vegetables and put the bones in the bottom of the kettle. Add the meat and cooked vegetables, but not the fat. Dredge with salt and pepper, and flour, using at least 1/2 cup flour. Add 3 pints of water and simmer gently 1 hour; pare and cut in slices 6 potatoes, simmer until the potatoes are well cooked. Draw forward where it will boil more rapidly, have dough ready for dumplings (see recipe for dumplings). Put the dumplings on the top of the stew; cover closely and cook just 10 minutes.

Stuffed Tomatoes.

Take 6 large smooth tomatoes, 1/2 tsp. salt, 1/2 ssp. pepper, 1/2 tbsp. butter, 1/2 tbsp. sugar, 1/2 tsp. onion juice, 1/2 cupful bread crumbs. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon scoop out as much of the pulp and juice as possible without injuring the shape. Mix the pulp and juice with the other ingredients and fill the tomatoes with this mixture. Put on the tops and bake slowly 3/4 of an hour. Lift the tomatoes carefully and place on a hot flat dish, garnish with parsley, and serve.