for five minutes and then cook in a lower temperature until the meat is
done. If tender, this will require about three hours on the stove or
five hours in the fireless cooker. Add carrots, turnips, onions, pepper,
and salt during the last hour of cooking, and the potatoes fifteen
minutes before serving. Thicken with the flour diluted with cold water.
Serve with dumplings (see below). If this dish is made in the fireless
cooker, the mixture must be reheated when the vegetables are put in.
Such a stew may also be made of mutton. If veal or pork is used the
vegetables may be omitted or simply a little onion used. Sometimes for
variety the browning of the meat is dispensed with. When white meat,
such as chicken, veal, or fresh pork is used, the gravy is often made
rich with cream or milk thickened with flour. The numerous minor
additions which may be introduced give the great variety of such stews
found in cookbooks.


MEAT DUMPLINGS

2 cups flour.
4 teaspoonfuls baking powder.
2/3 cup milk or a little more if needed.
1/2 teaspoonful salt.
2 teaspoonfuls butter.

Mix and sift the dry ingredients. Work in the butter with the tips of
fingers, add milk gradually, roll out to a thickness of one-half inch,
and cut with biscuit cutter. In some countries it is customary to season
the dumplings themselves with herbs, etc., or to stuff them with bread
crumbs fried in butter, instead of depending upon the gravy to season
them.