with boiling water, boil five minutes, then cook in lower
temperature until the meat is done. During the last hour of cooking add
two-thirds cup of turnips and the same amount of carrots cut in small
cubes, one-half an onion chopped fine, salt and pepper. About fifteen
minutes before taking up put in four cups of potatoes cut in small
pieces. Use one-quarter cup of flour for thickening and put in dumplings
made as follows:

Mix and sift two cups flour, four teaspoonfuls baking powder, one-half
teaspoonful salt. Work in two teaspoonfuls butter, add gradually
two-thirds cup milk. Roll to one-half inch thick, and cut out with
biscuit cutter.

POT ROAST.

Thirty-five-cent beef off the shoulder. Sear all over in hot fat, cover
with water, add two cloves, one onion, one bay leaf, cover and cook
slowly two and one-half hours. For gravy, thicken the liquor with flour.

POT ROAST. (Old Style.)

Take a piece of fresh beef, about five or six pounds, not too fat. Put
into a pot with just enough water to cover it. Set over a _slow_ fire
and let stew an hour, then add salt and pepper. Stew until tender,
putting in a little onion if liked. Let nearly all the water boil away.
When thoroughly tender take the meat out and pour the gravy in a bowl.
Put a large lump of butter in the pot, dredge the meat with flour and
return it to the pot to brown, turning it often to prevent burning. Skim
fat from gravy poured off of meat; pour gravy in with the meat and stir
in a large spoonful of flour; wet with a little water; let boil ten or
fifteen minutes and pour into gravy dish. Try sometimes cooking in this
way a piece of beef which has been placed in spiced pickle for two or
three days.

RAGOUT OF BEEF.

Cut two pounds of the upper round of beef into inch squares, dredge them
with salt and pepper and roll them in flour. Put into a saucepan some
butter and some drippings, or a little suet, and let it fry out, using
enough only to cover the bottom of the saucepan; when the grease is hot,
turn in the pieces of meat and let them cook until well browned on all
sides; watch and turn them as soon as browned, then draw the meat to one
side of the pan and add a tablespoonful of flour; let the flour brown,
and add a cupful of stock or water, and stir it until it comes to a
boiling point; then add a teaspoonful of salt, one-half teaspoonful
pepper, one-half teaspoonful kitchen bouquet, one carrot cut into
blocks, and one teaspoonful onion;