1746 The Cornell Reading Courses 



STRING BEANS 



The beans were plunged into boiling salted water to which soda was 

 added in the proportion of one-fourth teaspoonful to one quart of beans. 

 They were brought to the boiling point and then transferred to the cooker. 

 They were well done at the end of two hours. 



RECIPES NOT TESTED BY THE DEPARTMENT OF HOME 



ECONOMICS 

 BEEF STEW WITH DUMPLINGS 



2 cupfuls cooked beef, cut in i teaspoonful salt 



cubes Pepper 



2 cupfuls potatoes, cut in cubes | cupful flour 



f cupful tomato juice i tablespoonful parsley, minced 



1 onion, sliced 2 cupfuls water 

 4 tablespoonfuls fat 



Make a brown sauce of the fat, the flour, the seasoning, and the water. 

 Add the vegetables, the meat, and enough water to almost cover the 

 stew. Place the dumplings on the top. Boil the stew for five minutes, 

 and cook it in the fireless cooker for one and one-half hours. 



DUMPLINGS FOR STEW 



2 cupfuls flour I teaspoonful salt 



2 teaspoonfuls fat Milk, alDout f cupful 



3 teaspoonfuls baking powder 



Sift together the iloiu*, the baking powder, and the salt; work the fat 



into this mixture with the tips of the fingers or with a knife. Add enough 



milk to make a stiff dough. Drop the mixture by spoonfuls on the top 



of the stew in order that the dumplings may steam without being covered 



with the gravy. 



BREADED VEAL CUTLETS 



2 pounds veal cutlets . i pint water or stock 



^ cupful dry bread crumbs ^ cupful fat 



Salt 4 tablespoonfuls flour 



Pepper i tablespoonful parsley, minced 



I egg, slightly beaten 



Prepare the cutlets in pieces suitable for serving. Dip them in the 

 crumbs, the egg, and the crumbs again, and brown them in the hot fat, 

 using one-half the total amount of fat. Place the cutlets in the food 

 container, and poiu* over them a brown sauce made from the remaining 



