ake the bones and hard tough parts left from a roast of beef. Remove
all the meat from the bones and cut it into small pieces. Cut about
1/4 of a lb. of the fat into pieces; put it in the stew-pan to fry.
When it begins to brown put in 1/2 carrot, a piece of turnip and 2
small onions cut fine. Stir over the fire for 10 minutes. Take out the
fat and vegetables and put the bones in the bottom of the kettle. Add
the meat and cooked vegetables, but not the fat. Dredge with salt and
pepper, and flour, using at least 1/2 cup flour. Add 3 pints of water
and simmer gently 1 hour; pare and cut in slices 6 potatoes, simmer
until the potatoes are well cooked. Draw forward where it will boil
more rapidly, have dough ready for dumplings (see recipe for
dumplings). Put the dumplings on the top of the stew; cover closely
and cook just 10 minutes.

STUFFED TOMATOES.

Take 6 large smooth tomatoes, 1/2 tsp. salt, 1/2 ssp. pepper, 1/2
tbsp. butter, 1/2 tbsp. sugar, 1/2 tsp. onion juice, 1/2 cupful bread
crumbs. Arrange the tomatoes in a baking pan. Cut a thin slice from
the smooth end of each. With a small spoon scoop out as much of the
pulp and juice as possible without injuring the shape. Mix the pulp
and juice with the other ingredients and fill the tomatoes with this
mixture. Put on the tops and bake slowly 3/4 of an hour. Lift the
tomatoes carefully and place on a hot flat dish, garnish with parsley,
and serve.

STEWED KIDNEYS.

Cut the kidneys in thin, round slices. Cover them with cold water and
let them stand for 1/2 hour; wash them clean, and put them in a
saucepan with 1 qt. of water or stock, 2 cloves, 2 tbsps. of onion
juice, salt and pepper. Simmer 2 hours. Put 1 tbsp. of butter in the
frying pan, and when hot add 1 of flour; stir until it is brown and
smooth, and add to the kidneys. Add a little sweet herbs, and simmer
1/2 hour longer. If not seasoned enough, add a little more salt and
pepper, and, if desired, 1 tbsp. of lemon juice. This dish can be
prepared at any time, as it is quite as good warmed over as when it is
prepared.

CREAMED EGGS.

Boil 6 eggs 20 minutes. Make 1 pint of cream sauce. Have 6 slices of
toast on a hot dish. Put a layer of sauce on each slice of toast, then
part of the whites of the eggs, cut in thin strips, rub part of the
yolks through a sieve, or a potato ricer, on to the toast. Repeat
this, and finish with a third layer of sauce. Place in the oven for
about 3 minutes, then serve.