The Waterbury Democrat., 1933-02-15
SISTER MARYS R Y KITCHEN

uIarly With veal. LamD stew SdiHS much from the addition of peas, either canned or fresh. A savory combination of onions. canned to- matoes and macaront makes a stew made with remnants of cold roasts pleasantly appetizing. Carrots pro- vide color when other means Of garnishing are not at hand. A few mushrooms give the final touch to any stew that makes Q feast out Of plain fare.
 Veal stew with egg dumplings Is not extravagant in ingredients, But is delicious. Serve 1t with a crips salad and 8 hearty dessert. Veal Stew With Dumplings One and one-half pounds lean veal, 8 potatoes, cup small whole mushrooms, 1-2 cup sweet green pepper cut in shreds, teaspoons salt, 1 small onion, IA teaspoon l pepper, IA teaspoon celery salt, flour, drippings, ? cups boiling water.
 Cut veal into small pieces and roll in flour. Melt drippings in stewing kettle and add prepared meat and onion finely minced. Brown quickly over the fire, shak- ing the kettle in order to brown the meat on all sides. Add water, salt and pepper and simmer, close- | ly covered for one hour. Add shred- ded pepper and mushrooms and cook minutes. Add potatoes, pared and cut in quarters, and cook 30 minutes longer. Drop dumplings on top of meat, cover closely and cook 12 minutes. Do not remove cover during this time. Serve at once in 8 deep platter with garnish of parsley. Egg Dumplings
 Three cups flour, 1 scant tea powder, 4 tablespoons shortening, egg, milk.
 Mix and sift flour, salt and bak- ing powder. Rub in shortening with pastry blender or two knives Beat egg with Ia cup milk and cut into dry ingredients, adding more milk If necessary to make a soft dough. Put on Q lightly four ed molding board and roll into sheet about one inch thick. Cut in squares and drop in boiling stew. Pear Salad
 This salad makes a good dessert salad for either luncheon or din- ner.
 If you have fine large canned pears use one-half pear for each portion. If the pears are small use two halves. ..-.....
 Four halves canned pears, 1 package Philadelphia, crea m cheese, 1-8 teaspoon salt, tea spoon lemon juice, ? tablespoons red raspberry preserves, cress, French dressing, lettuce.
 Bar-le-duc entrants are prefer red if at hand. Otherwise use red raspberry preserves, sunshine strawberries or currant jelly. Re- serve a few entrants or raspberries for a garnish. Beat salt, lemon juice and remaining preserves into cheese. beating until the mixture is light and fluffy. Make nests of lettuce leaves and put pear, cut side up, in each nest. Fill the cav ities of pears with cheese mixture. Sprinkle lettuce with French dressing and garnish with cress and preserves.
 Gingerale Salad.
 Two tablespoons granulated gel- attn, 4 tablespoons cold water, 1-2 cup boiling water, cup ginger ale, IA cup lemon juice, 4 table, spoons ginger syrup, cup diced | apple, celery, cream cheese, cam ned red cherries, oceans, 1 cup mayonnaise 1-2 cup whipping cream, preserved ginger.
 Preserved ginger can be bought in small glass jars at any fancy grocers. ...-..
 Soften gelatin in cold water for five minutes. Dissolve in boiling water. Add gingerale, lemon juice and syrup from preserved ginger. When mixture begins to jelly add apples. Turn into mold and let stand until chilled and firm. Un- mold and serve with mayonnaise combined with whipped cream and threads of preserved ginger. Sur round the mold with cherries stuff ed with pecan meats and inch slices of celery stuffed with cream cheese.