The McDowell times. [volume] (Keystone, W. Va.) 1904-1941, 1940-07-26

There's something so honey and
tasty about q good stew, that most
folks feel cheated unless a stew Of
one sort or another appears on the
family table fairly regularly.
There are stews and stews, Of
course-lamb stews with feathery
Light dumplings
and an assort- ,ENJS
ment of vegeta- II -NS@l \
bles to add flavor IL NOS
(and vitaminsD; NNNSNW
hearty Mulligan ~&NO
stews; and stews AsAasA1
Of chicken that = =
masquerade under all sorts of fancy
names.
There are even cinderella
Stews." which start out as leftovers
and end up as a well-seasoned one
dish meal.
Remepber that serving a stew"
IL an economical measure, and a
time-saving one, as well. Stews and
meat pies usually make use Of the
less expensive cuts of meat. Their
preparation Ii simple, and they
make satisfying "One-dish meal, i"
indeed.
Lamb Stew With Mint Dumplings.
" cup butter
2M pounds lamb (cut in pieces)
4 cups boiling water
tablespoon salt
" teaspoon pepper
u cup carrots (sliced)
q RrYn0 MT afaao fn,,< -, a,,Lz.N
onions (sliced)
Ia cups tomatoes (canned)
II cup -four
" cup cold water
Heat butter in large saucepan.
Add meat and brown. Add boiling
water, and seasonings; cover. When
boiling, reduce heat and simmer III
hours. Add vegetables and continue
cooking slowly for hour. Mix -four
and water to paste and add slowly.
Cook, stirring constantly until thick
ened. Increase heat and when boil
ing vigorously add dumplings. Mint
dumplings:
2 cups bread -four
teaspoons baking powder
l teaspoon salt
"a cup lard
tablespoons fresh mint or pars-
ley (chopped)
"a cup milk approximately
Sift together dry ingredients, cut
In fat and add chopped mint. Add
milk and mix gently with a fork.
Drop by spoonfuls into boiling stew.
Cover and continue to steam for is
minutes without lifting the cover.
One-Dish Sunday Dinner.
For practical, one-dish meal that
can be left simmering while one is
in church on Sunday, chicken rice
pilaff is unsurpassed. Cut a 3-pound
chicken in pieces and fry in butter
to golden brown. Add salt and
pepper to taste. When nearly brown
drain of all but " cup fat, add an
onion, finely sliced, little chopped
parsley and " Of bay leaf and fry
10 minutes longer. Wash 2 cups rice
and spread over the chicken; add 4
cups boiling water, one small sliced
tomato (or 2 tablespoons canned to-
matoes) and 1 teaspoon salt. Stir
gently; cover, bring to q boil and
then simmer for one hour. A small
family might have the best parts Of
the chicken fried one day, and the
rest cooked this way the next day,
using only I cup of rice and 2 cups
OF water.
Lamb RibIet Stew.
(Serves 4 to 81
4 pounds lamb riblets crib ends
of breast of lamb)
4 tablespoons fat
ga cups water
l tablespoon salt
"a teaspoon pepper
medium size onions (peeled)
medium size potatoes (pared)
3 carrots (scraped, and cut in
halves lenRthwise)
Have butcher remove breast bone
from breast Of lamb, and cut be-
tween rib ends to form hnger-like
pieces. Wipe meat with a damp
cloth, dry, and brown in hot fat.
Drain Of the fat, and add ga CUBS
Of water to the meat. Cover, and
simmer for one hour. Add season
ings and the onions, cover, and cook
for 30 minutes. Then add potatoes
and carrots. Cover, and cook for 30
minutes longer. Pour of the gravy,
and add a TABLESPOON of -four Ynfxed