Brown Stew Of Beef

Boiled Potatoes Dumplings

Cabbage And Nut Salad Grape-Nut Pudding

Brown Stew Of Beef

Remove all fat, bone, skin and gristle from I pound of round steak or stewing meat and cut into 1-inch squares. Try out the fat and in it brown 1/2 onion chopped fine. Sprinkle 3 T flour over the meat and add to the fat and onion. When the meat is well browned, add 1 pint boiling water. Lower the heat and cook 1 h below the boiling point. Add the dumplings 15 m before the stew is done. Dumplings

Sift 2 c flour with 4 t baking powder and 1/2 t salt into a mixing bowl. Add about 2/3 c milk or enough to make a soft dough. Drop by spoonfuls all over the top of the stew; cover closely and cook for 15 m.

Boiled Potatoes

Wash and pare potatoes and cook with the meat.

Grape-Nut Pudding

Soak 1/2 c grape nuts 1/2 h or longer in hot water to cover. Beat 2 eggs and 1/4 c sugar together until light, then add 2 c cold milk. Add softened grape nuts, 1/2 t salt, and 1/4 t grated nutmeg. Pour into a baking dish and bake until firm in a slow oven. This will require about 25 m if baked in individual molds, and about double that time if baked in a large one. Serve cold with or without cream.

For Cabbage and Nut Salad see Lesson 15.

Preparing The Meal

Prepare the meat for the stew about 1 1/2 h before dinner time. Wash and pare the potatoes and add to the stew.

Make the cabbage salad and put in a cool place until ready to serve.

Make the dumplings, add to the stew, cover tightly, increase the heat and cook 15 m.

The pudding, which was prepared at noon, may now be turned out on the serving dishes.

When everything is ready, lay the dumplings around the edge of a platter, fill the center with stew and potatoes. Serve at once.