When the soup is a clear soup, the meat that is left may be used for made over dishes; although some practical housekeepers think that it costs almost as much to make it palatable as to buy fresh meat. Try it in an escalloped dish with plenty of tomato, onion, and some dried herbs for additional flavor.

5. Beef stew with dumplings.

Lean meat3pounds
Potatoes4cups, cut in 1⁄4 inch slices
Turnip
Carrot		2⁄3cup each, cut in half inch cubes
Onion1⁄2small one, cut in thin slices
Flour
Salt
Pepper		1⁄4cup

Wipe meat, cut in 11⁄2 inch cubes, sprinkle with salt and pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying pan. Add meat and stir constantly, that the surface may be quickly seared. When well browned, put in kettle, and rinse frying pan with boiling water, that none of the flavor may be lost. Cover with boiling water and boil five minutes, then cook below the boiling point until meat is tender (about 3 hours). Add vegetables except potatoes and seasoning the last hour of cooking. Parboil potatoes five minutes and add to stew 15 minutes before taking from fire.

Thicken stew with 1⁄4 cup flour mixed with enough cold water to pour easily. Pour in deep hot platter and surround with dumplings.

Teacher’s Note.—Broiled steak would be suitable for group work, using small steaks (Delmonico cut). A small roast may be prepared by a group and roasted after class. This meat and that left from the steak should be used in a subsequent class for a lesson on left over meat. Broiled or pan-broiled chops may be prepared individually.

6. Dumplings.

Flour2cups
Baking powder4teaspoonfuls
Salt1⁄2teaspoonful
Butter2teaspoonfuls
Milk7⁄8cup

Mix and sift dry ingredients. Work in butter with a knife, add milk gradually. Remove enough liquid from stew so that when dumplings are dropped in they will rest on top of meat. Drop by spoonfuls and let cook about twenty minutes.

The stew should be thickened before dumplings are dropped in.