Meat Stew with Dumplings

Cut about 2 lbs of any kind of fresh meat into small pieces, and cook in 2 qts water with salt to taste. If the meat is very lean add 2 slices salt pork fat. After cooking 1 hour, add 4 potatoes and 2 onions, sliced. When these are tender, add dumplings or noodles, and when done, serve at once.-[Mrs. S. P., Mass.

Irish Stew

Cut into small pieces any kind of fresh meat or chicken (just left-overs will do), and put over the fire with a little more than enough water to cover, adding salt to taste, a generous lump of butter, and a few potatoes cut in small pieces. Cook until the potatoes are tender, then add 2 teasp flour, stirred smooth with a little milk, for every qt of stew. Boil about 5 minutes longer.-[Mrs. W. W. P., Okla.

Picnic Stew

This is a great southern picnic dish. Two kinds of meat are required-salt pork, and either beef or chicken, preferably chicken. Always allow half the quantity of salt pork to either chicken or beef. To 2 lbs meat add 1 lb pork and 3 qts water, and let boil 3 hours, then add 1 qt sliced potatoes, 1 qt butter beans, 3 onions, 1 qt tomatoes, 1 qt milk corn cut from the cobs, and season to taste with salt and cayenne pepper. Boil and stir frequently until the meat and vegetables are thoroughly done and the stew is of the consistency of thick cream. Serve with crisp soda crackers. For picnics this stew, in more generous quantities, is generally made over a gypsy fire in a large iron kettle, and the cook begins his preparations 10 or 12 hours before the stew is to be served.-[Mrs. H. L., Va.