SCOUTING FOR GIRLS 
143 
for a shorter time (15 to 20 minutes for each pound). 
Beef Stew (for four) : 
2)4 pounds beef shoulder or shin. 
2 cups diced potato. 
1-3 cup turnip cut in half inch cubes. 
1-3 cup carrot cut in half inch cubes, 
onion chopped. 
2 tablespoons flour. 
Salt and pepper. 
Wash the meat, remove from the bone and fat and 
cut in iy 2 inch cubes. Sprinkle with salt and pepper 
and dredge with flour. Sear the pieces of meat in the 
frying pan in the fat cooked out from the trimmings 
of fat. Put the meat in a kettle, and rinse the frying 
pan with boiling water, so that none of the juices will 
be lost. Add the bone, cover with boiling water and 
boil five minutes. Lower the temperature and cook un- 
til the meat is tender (about three hours.) Add the 
carrots, turnips, onions, pepper and salt in an hour, and 
the potato in 15 minutes before the steak is to be served. 
Remove the bone and any large pieces of fat. Stir 
two tablespoons of flour to a smooth paste with a little 
water and thicken the stew. 
Such a stew may also be made with lamb, mutton, or 
veal, using other vegetables as desired. Celery and 
onion are better than turnip and carrot with veal. 
Chicken — If a chicken is purchased at the market 
it is usually delivered dressed. This means that the 
head has been cut off, the entrails removed, and the 
coarser pinfeathers pulled out. Many times, however, 
it is necessary to know how to do this oneself. 
To Dress and Clean a Chicken — Cut off the head and 
draw out the pinfeathers. Remove hair and down by 
holding the fowl over a flame (a gas flame, an alcohol 
flame, or a piece of paper flaming in the wood or coal 
