Escaloped Meat.
Chop the meat rather coarse. Season with salt and pepper. For one pint of meat use half a cupful of gravy and a heaping cupful of bread crumbs. Put a layer of the meat in an escalop dish, then gravy, then a thin layer of crumbs; and continue this until the dish is full. The last layer should be a thick one of crumbs. Cook in a hot oven from fifteen to twenty minutes. All kinds of cold meat can be escaloped, but beef is so dry that it is not so good as mutton, veal, etc,
Curry of Cold Meat.
Three table-spoonfuls of butter, three teaspoonfuls of flour, one onion, one teaspoonful of curry powder, salt, pepper, one generous pint of stock or water, about two pounds of any kind of cold meat, cut in thin slices. Put the butter in the frying-pan, and, when hot, add the onion. When the onion turns yellow, add the flour and curry powder. Stir two minutes, add the stock or water, simmer five minutes, and strain on the meat. Simmer all together for ten minutes. Serve with a border of rice or mashed potatoes.
Barley Stew.
About a quarter of a pound of cold roasted or broiled meat, two onions, four potatoes, a quarter of a cupful of barley, one table-spoonful of flour, one quart of water, and salt and pepper to taste. Cut the meat into dice; wash the barley; cut the onions very fine. Put all in a stew-pan, and dredge with the flour, half a table-spoonful of salt, and one-eighth of a teaspoonful of pepper. Add the water, and simmer two hours. Pare and slice the potatoes. Add them to the stew, and simmer one hour longer. Taste to see if there is enough, salt and pepper, and if there is not, add more.
Dumplings.
One pint of flour, measured before sifting; half a teaspoonful of soda, a teaspoonful of cream of tartar, one of sugar, half a teaspoonful of salt. Mix all thoroughly and run through the sieve. Wet with a small cupful of milk. Sprinkle a little flour on the board. Turn the dough (which should have been stirred into a smooth ball with a spoon) on it roll to the thickness of half an inch, cut into small cakes, and cook ten minutes.
By remembering that the soup should be boiling rapidly when the dumplings are put in; that they should not sink too deep in it; that they should boil just ten minutes; that the cover should fit tightly, so that the steam shall not escape; and that the pot boils all the time, so that the steam is kept up; and by following the other directions, success is insured.