No. 6. DEPARTMENT OP AGRICULTURE. 363 



We can use rice, barley, or f arino in the same way that we are using 

 the sago. Our main thought in having the light soup is to pre- 

 pare the stomach for the hearty dinner that is to follow. 



Remove 6 cups of the stock from the meat that is stewing, add the 

 onion and the sago that has been well washed; boil 30 minutes; then 

 add the salt, pepper, and parsley. 



Cost: — Sago, 2c; seasonings, Ic. Total, 3c. 



German Stew with Vegetables and Dumplings. 



1^ pounds stewing beef; 



1 quart potatoes; 



1 cup cut carrot; 



li cup cut onion ; 



1 tablespoon salt ; 



Dash white pepper; 



1 tablespoon caramel ; 



1 tablespoon chopped parsley. 



Wash or wipe the meat; put on to boil in 2 quarts boiling water; 

 boil slowly 1 hour; remove 6 cups stock for soup; then add to the 

 meat the potatoes, onion, carrot, salt and pepper. Boil 45 minutes or 

 until all is tender, being sure that there is 2 cups stock ; if there is 

 not, add boiling water as it is needed. Add the dum])lings ; boil 10 

 minutes, without removing the lid. Place the dumplings around the 

 edge of the platter; put the meat and vegetables in the center; add 

 to the gravey the flour which has been mixed with a little cold water, 

 and the caramel. Boil 2 minutes; pour over the meat and dumplings, 

 and sprinkle the chopped parsley over the top. 



Dumplings. 



1 cup flour; 



1 teaspoon baking powder; 



1| teaspoon salt ; 

 1 teaspoon lard. 



Sift the flour, salt and baking powder into a bowl ; rub in the lard 

 lightly with the tips of the fingers; add just enough cold water to 

 hold the dough together. Take one teaspoonful at a time and roll in 

 floured hands; lay on floured board until all are read}^, then put in 

 the meat. 



Cost: — Meat, 21c; potatoes, 4c; dumplings, 3^c; seasonings, Ic. 

 Total, 291c. 



Creamed Spinach, or Creamed Cabbage. 



I had planned, this morning, to have creamed spinach, but as I went 

 to several places and could not get real nice spinach we are going to 

 have creamed cabbage. If 1 had been here yesterday I know that I 

 should have been able to get nice spinach as Lancaster has good mar- 

 kets. But this same thing might happen to any housekeeper; after 

 planning to have spinach, she finds that spinach is not to be had, so 

 she gets the next best thing, that does not cost more than spinach. I 

 looked around and all that I could see was a small head of cabbage. 

 Of course you can substitute anything. There are nice string beans, 

 news peas, and nice asparagus. But my thought is to bring you some- 

 thing that you can have 9 months in the year at small cost. 



