Cut beef into small pieces. Heat some dripping in a saucepan; add the
meat, salt and black pepper; cover and let stew half an hour. Then add
3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot
water, and 1/2 teaspoonful of paprica. Let all cook until tender. Then
add some chopped parsley and thicken the sauce with flour, mixed in
1/2 cup of milk. Let cook a few minutes and serve hot.




_MARCH._


1.--Chicken Chop Suey (CHINESE).

Cut all the meat of a chicken into thin strips; season with black
pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery,
green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of
stock. Add 1/4 cup of Chinese sauce; cover and let simmer until
tender. Thicken the sauce with flour; add 2 tablespoonfuls of cream
and chopped parsley. Serve hot on a platter with boiled rice.


2.--Jewish Shallét.

Line a well-buttered pudding-dish with a rich pie-paste and cover with
a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel
and small bits of butter, and moisten with white wine; then cover with
a layer of the paste and fill with another layer of apples, nuts and
raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of