getables over the bottom of a baking-pan.
Lay the browned meat upon them; add the Swift's beef extract;
cover, and bake three hours in very slow oven, basting every
fifteen minutes.

To serve, lay meat in center of the platter. Place vegetables around
it. Make a brown sauce with the liquor left in pan and pour over
the vegetables.

{Footer: Use Swift's Premium Oleomargarine on your table and for
cooking.}

Brown Beef Stew with Dumplings

Use Bony End Shoulder (10) or Veiny Piece (lower 3)

2 pounds uncooked beef cut in inch cubes
2 tablespoonfuls flour
1 teaspoonful kitchen bouquet
1 small carrot cut in dice
1/4 teaspoonful pepper
1 teaspoonful salt
2 ounces of suet
2 cupfuls Swift's Beef Extract or of stock
1 onion
1 bay-leaf

Roll the meat cubes in one tablespoonful of the flour. Put suet in
frying-pan and shake over fire until melted. Remove the
crackling, put in the meat cubes and turn till they are slightly
browned on all sides. Remove the meat.

Into the fat in the pan stir the second tablespoonful of flour; mix
and add gradually the stock, stirring all the while so there will
be no lumps. When smooth, return the meat to the pan, add the
vegetables and seasonings. Cover the pan, draw to the back of the
coal range, or reduce the flame of the gas so that the stew will
not boil, and let it simmer for one and one-half hours.

Ten minutes before serving make the

Dumplings

2 cupfuls flour
1 rounding teaspoonful baking-powder
1/2 level teaspoonful salt
2/3 cupful milk

Sift flour, baking-powder, and salt together. Add the milk. Take to
fire and drop the mixture by spoonfuls all over the stew. Cover
and cook slowly for ten minutes without once removing the cover.

To serve, lift the dumplings carefully and lay around the edge of the
platter; place stew in the center, and over it pour the sauce.

{Footer: Wherever butter is specified in a recipe use a slightly smaller
quantity of Swift's Premium Oleomargarine, it costs less and is just as
good.}

Timetable for Baking

Beans (if prepared by soaking and boiling), 3 to 4 hrs.
Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min.
Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min.
Beef rump, rare, weight 10 pounds, 1 hr. 35 min.
Biscuit raised, 12 to 20 min.
Biscuits, baking-powder,