small pieces and add. Bake three hours in an earthen dish. Half an hour before serving, put over the top a crust, made of two cupfuls of flour, two heaping teaspoonfuls of baking-powder, one-half teaspoonful of salt, and one tablespoonful of lard. Wet with water or milk, as for biscuits.
Beef Stew with Dumplings
| 3 Pounds of Shin-bone | 2 Large Onions |
| with Meat | 1 Tablespoonful of Salt |
| 6 Potatoes |
Wash the meat, put into a kettle, cover with cold water and boil four hours. Add the salt, and more water, as it boils away. Pare the onions, wash and slice thin; put them in with the boiling meat, allowing two hours for cooking. Pare potatoes, wash, slice thin; put them in with the meat and onions, allowing three-quarters of an hour for cooking.
Dumplings
| 2 Heaping Cupfuls of | 1 Teaspoonful of Baking |
| Flour | Soda |
| 2 Teaspoonfuls of Cream | 1 Teaspoonful of Lard |
| of Tartar | ½ Teaspoonful of Salt |
| 1 Glass of Water |
Roll out an inch thick and cut into round pieces. Put these on a wire plate, on top of the meat; cover and let boil twenty minutes. Lift them out, and
