3 Pounds of Shin-bone with Meat 6 Potatoes 2 Large Onions 1 Tablespoonful of Salt
Wash the meat, put into a kettle, cover with cold water and boil four hours. Add the salt, and more water, as it boils away. Pare the onions, wash and slice thin; put them in with the boiling meat, allowing two hours for cooking. Pare potatoes, wash, slice thin; put them in with the meat and onions, allowing three-quarters of an hour for cooking.
=Dumplings=
2 Heaping Cupfuls of Flour 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Baking Soda 1 Teaspoonful of Lard 1 Teaspoonful of Salt 1 Glass of Water
Roll out an inch thick and cut into round pieces. Put these on a wire plate, on top of the meat; cover and let boil twenty minutes. Lift them out, and thicken the stew with three dessertspoonfuls of flour, wet with a scant cup of water.
=New England Boiled Dinner=
This consists of corned beef, white and sweet potatoes, cabbage, beets, turnips, squash, parsnips and carrots. The quantity depends upon the size of the family. Eight pounds of meat is sufficient for a family of eight. Boil the meat four hours, the beets three hours, the cabbage one and a half hours, squash and turnips three-quarters of an hour. Boil these in one kettle, all together. Beets, carrots and parsnips should be boiled with the skin on. Pare the potatoes, pare and slice the squash and turnip. Pick the outer leaves from cabbage and cut in quarters. When done, pare parsnips and carrots. Drop the beets into cold water and slip the skin off with the hand.
=Brunswick Stew=
1 Chicken or 3 Pounds of Lamb 1 Onion 4 Potatoes 4 Ears of Corn Salt and Pepper 6 Tomatoes
Cook the chicken or lamb until tender in two quarts of water. Take from the water and chop fine. Put back in the liquor, add the corn, cut from the cob, tomatoes, onion, and potatoes all chopped, salt and pepper to taste. Cook two hours. In winter this can be made by using canned corn and tomatoes.