Evening Republican, Volume 17, Number 95, Rensselaer, Jasper County, 21 April 1913 — BEEF STEW AND DUMPLINGS [ARTICLE]

BEEF STEW AND DUMPLINGS

Excellent and Substantial Dish That May Be Prepared at Comparatively Small Expense. f use an “altch” bone for this and reserve part for a roast, as the whole bone would make stew enough for T 5 people. However, shinbone can be used If you prefer. Take off enough of the fat to brown the meat and vegetables and let it be trying out while you are preparing the meat. If there is not fat use a little pork fat or drippings. Cut your meat into dice about an inch large each way, dredge them well with salt, pepper and flour, and brown in hot fat Put In yoiy stawpan. Cut ,two onions, one small turnip and half a carrpt into dice and brown; add to the meat, cover with boiling water and cook until the meat Is tender. Remove bone and skim off the fat; add six or eight small potatoes, which have been pared and parboiled. Add salt and pepper to taste. Cook until nearly done and then add dumplings. Dumplings.—One pint of flour, % teaspoon of salt, 2 teaspoons baking powder. Mix thoroughly. Add enough milk to make a soft dough. Shape and cook ten minutes In th*e soft dough. Add salt and baking powder to the flour, and sift all bo as tp mix them thoroughly with enough milk to make a dough you can handle; it will take about a cupful; they can be dropped from the spoon or Bhaped a little with the hands.' The stew should be boiling rapidly when the dumplings are added, and continue to boll rapidly while they are In. Do not have so much water or broth In the stew that the dumplings cannot re6t on the meat or on the potatoes. If they do not they will be heavy. And do not put in so many that they will crowd each other, for that makes them heavy also.—Boston Globe.