The ends of the ribs, the neck and the knuckle may be utilized for the stew. Take 3 lbs. of veal, 2 small onions, 5 potatoes, 1 tablespoon of butter, 1 cup of milk, salt and pepper. Cut the meat into pieces the size of a teacup and place them in a kettle with the onion, salt and pepper, and enough water to just cover them. Simmer gently until the meat is tender, about and hr. being generally sufficient. Strips of salt pork are sometimes cooked in with the veal and add much to the flavor. Half an hr. before serving add the potatoes, cut in halves, and boil them with the meat. Use for the dumplings: 1 pt. of flour, large 1/2 tablespoon of lard, 1 teaspoon of baking powder, 1 teaspoon of salt, milk to moisten. Stir the baking powder and salt into the flour and rub in the lard with a spoon until the whole is thoroughly mixed. Add enough milk' to moisten the flour and made a dough, taking care not to make the mixture too wet. Flour the baking board, roll the dough out an inch thick and cut out as for biscuit. Put the pieces on a plate, set rhe plate in a steamer over a skimmer, lift the meat and potato from the kettle and thicken with a little flour, stirred to a thin, smooth paste, with water. Pour the gravy over the meat and dumplings. If the stew should seem quite boiled down, the dumplings should be steamed over a separate kettle of boiling water, as the rapid boiling necessary for their cooking reduces the stew very much. Another mode of cooking the dumplings is to boil them in with the stew; but they are very apt to be heavy unless served the moment they are done. Steamed dumplings can always be relied upon to be light. - Mrs. James Cline, 1126 N. Clark St., Chicago, 111.