Beef Stew

Take about 7 or 8 lbs of beef from a low-priced cut-the lower part of the leg-and boil in enough water to cover, until the meat parts from the bone. Remove the bone, skim off the fat, and then add 8 potatoes, 1 small turnip and 4 onions, cut fine. When nearly done, add dumplings made from 1 pt flour, a little salt, 1/2 teasp soda, and sour milk enough to make a stiff batter that will drop from the spoon. Cook about 12 or 15 minutes.-[M. L. Q., Me.

Beef Liver Stew

Into a frying pan put a generous tablesp of lard or drippings, and when smoking hot put in about 1 lb beef liver, sliced and 1 small onion, minced fine, and sprinkle with salt. Let fry until brown on both sides, then just cover with boiling water, cover the pan, and let boil gently about 5 minutes. Thicken the gravy to the proper consistency with a little flour and cold water stirred together. Serve with toasted cubes of bread.-[Mrs. G., Wis.

Corned Beef Stew with Suet Dumplings

If the corned beef pieces are thin, they should be rolled up and tied with cord. Put the beef on to cook in hot water, and boil until tender, then add suet dumplings made as follows: To 1 1/2 pts flour add 1 teasp baking powder, 1 scant teasp salt, and 1/4 pt suet, chopped very fine. Stir in enough cold water to make a stiff dough. Cut off small balls with a spoon and drop into boiling stew and boil about 1/2 hour.- [Mrs. S. E. B., Ind.

New England Stew

Boil slowly 3 lbs corned beef about 2 hours, then add 1 qt potatoes peeled, and if large, cut in half, 1 qt turnips, peeled and cut to the same size as the potatoes, 1 pt onions, cut in halves, or quarters, 1 qt carrots, scraped and cut in medium sized pieces, a small head of crisp, tender cabbage, cut in eighths, some parsnips, and any other vegetable that is liked, season with salt and pepper to taste, and boil until all the vegetables are well done.- [Mrs. L. A. G., Me.