2 c. flour
2 Tb. fat
1/2 Tb. salt
3/4 to 1 c. milk
4 tsp. baking powder
Mix and sift the flour, salt, and baking powder. Chop in the fat with a
knife. Add the milk gradually and mix to form a dough. Toss on a floured
board and roll out or pat until it is about 1 inch thick. Cut into
pieces with a small biscuit cutter. Place these close together in a
buttered steamer and steam over a kettle of hot water for 15 to 18
minutes. Serve with the stew.
If a softer dough that can be cooked with the stew is preferred, 1 1/2
cupfuls of milk instead of 3/4 to 1 cupful should be used. Drop the
dough thus prepared by the spoonful into the stew and boil for about 15
minutes. Keep the kettle tightly covered while the dumplings
are boiling.
63. CORNED BEEF.--It is generally the custom to purchase corned beef,
that is, beef preserved in a brine, at the market; but this is not
necessary, as meat of this kind may be prepared in the home. When the
housewife wishes to corn beef, she will find it an advantage to procure
a large portion of a quarter of beef, part of which may be corned and
kept to be used after the fresh beef has been eaten. Of course, this
plan should be followed only in cold weather, for fresh meat soon spoils
unless it is kept very cold.
To corn beef, prepare a mixture of 10 parts salt to 1 part saltpeter and
rub this into the beef until the salt remains dry on the surface. Put
the meat aside for 24 hours and then rub it again with some of the same
mixture. On the following day, put the beef into a large crock or stone
jar and cover it with a brine made by boiling 2-1/2 gallons of water
into which have been added 2 quarts salt, 2 ounces saltpeter, and 3/4
pound brown sugar. Be careful to cool the brine until it entirely cold
before using it. Allow the beef to remain in the brine for a week before
attempting to use it. Inspect it occasionally, and if it does not appear
to be keeping well, remove it from the brine, rub it again with the salt
mixture, and place it in fresh brine. Beef that is properly corned will
keep an indefinite length of time, but it should be examined, every 2 or
3 days for the first few weeks to see that it is not spoiling.
64. BOILED CORNED BEEF.--The usual way to prepare beef corned in the
manner just explained or corned beef bought at the market is to boil it.
After it becomes sufficiently tender by this method of cooking, it may
be pressed into a desired shape and when cold cut into thin slices. Meat
of this kind makes an excellent dish for a light meal such as luncheon
or supper.
To boil corned beef, first wipe it thoroughly and roll and tie it. Then
put it into a kettle, cover it with boiling water, and set it over the
fire. When it comes to the boiling point, skim off the scum that forms
on the top. Cook at a low temperature until the meat is tender enough to
be pierced easily with a fork. Then place the meat in a dish or a pan,
pour the broth over it, put a plate on top that will rest on the meat,
and weight it down with something heavy enough to press the meat into
shape. Allow it to remain thus overnight. When cold and thoroughly set,
remove from the pan, cut into thin slices, and serve.
65. BOILED DINNER.--Corned beef is especially adaptable to what is
commonly termed a boiled dinner. Occasionally it is advisable for the
housewife to vary her meals by serving a dinner of this kind. In
addition to offering variety, such a dinner affords her an opportunity
to economize on fuel, especially if gas or electricity is used, for all
of it may be prepared in the same pot and cooked over the same burner.
BOILED DINNER
(Sufficient to Serve Six)
3 lb. corned beef
1 c. sliced turnips
1 small head of cabbage cut into eighths
1 c. sliced potatoes
Pepper and salt
1 c. sliced carrots
Cook the corned beef in the manner explained in Art. 64. When it has
cooked sufficiently, remove it from the water. Into this water, put the
cabbage, carrots, turnips, and potatoes; then add the salt and pepper,
seasoning to taste. Cook until the vegetables are tender. Remove the
vegetables and serve them in vegetable dishes with some of the meat
broth. Reheat the meat before serving.