The Practical Cook Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1910. Excerpt: ... CHAPTER X. MEATS. BEEF STEW WITH DUMPLINGS. 3 lbs. beef from round, chuck Cold water or flank with bones. I onion sliced 4 cups potatoes cut in J4-inch % cup flour slices 2 small red pepper pods Carrot )-4 cups each Salt, pepper Turnip J cut in i-inch cubes Process: Wipe meat and bones with a piece of cheese cloth wrung from cold water. Remove meat from bones cut in 2 inch cubes, sprinkle with salt and pepper and dredge with flour. Remove some of the marrow from the bone or cut some of the fat in small dice; try it out in frying pan; remove scraps, add meat, toss and turn it constantly until richly browned all over. Remove to kettle and rinse frying-pan with boiling water to retain all the meat juices; add to meat; add remaining fat and bones sawed or broken in pieces. Cover with boiling water; boil five minutes; skim; reduce heat and let simmer until meat is tender (3 to 4 hours). Add carrots, turnip, onion and pepper pods the last hour of cooking. Parboil potatoes five minutes and add to stew fifteen minutes before removing from range. Remove fat and bones; skim again if necessary. Dilute flour with enough cold water to pour; add to stew, stirring constantly but gently until liquor is thickened. Turn into a deep hot serving platter; surround with dumplings; sprinkle all with finely chopped parsley or paprika. DUMPLINGS FOR BEEF STEW. 2 cups flour teaspoon salt 4 teaspoons baking powder yi tablespoon butter 54 cup milk Process: Sift dry ingredients together; rub in butter with tips of fingers; add milk gradually, using a knife for mixing; drop from tip of spoon close together on top of stew. Cover kettle with a crash towel, place on cover and steam fifteen minutes. RIB ROAST OF BEEF. Select the first five or the first two ribs of the fore quarter; bone a...