A lesser quantity of baking powder might be used with equally good results, but these dumplings are certain to be light and flaky.  A larger quantity of baking powder should be used when dough is steamed or boiled than if dough is baked, if one expects good results.

EXTENDING THE MEAT FLAVOR

Mary learned, through reading The Farmers’ Bulletin, different methods of extending the meat flavor through a considerable quantity of material, which would otherwise be lacking in distinctive taste, one way to serve the meat with dumplings, generally in the dish with it; to combine the meat with crusts, as in meat pies or meat rolls, or to serve the meat on toast or biscuits.  Borders of rice, hominy or mashed potatoes are examples of the same principles, applied in different ways.

By serving some preparation of flour, rice, hominy or other food, rich in starch, with the meat, we get a dish which in itself approaches nearer to the balanced ration than meat alone, and one in which the meat flavor is extended through a large amount of the material.

The measurements given in the above recipes call for a level spoonful or a level cup, as the case may be.

In many American families meat is eaten two or three times a day.  In such cases, the simplest way of reducing the meat bill would be to cut down the amount used, either by serving it less often or by using less at a time.  Deficiency of protein need not be feared, when one good meat dish a day is served, especially if such nitrogenous materials as eggs, milk, cheese and beans are used instead.  In localities where fish can be obtained fresh and cheap, it might well be more frequently substituted for meat for the sake of variety as well as economy.  Ingenious cooks have many ways of “extending the flavor” of meat; that is, of combining a small quantity with other materials to make a large dish as in meat pies, stews and similar dishes.

The foregoing information may be useful to other young, prospective housekeepers who may never have read “the very instructive articles on The Economical Use of Meat in the Home,’ in the Farmers’ Bulletin.”

PREPARING A POT ROAST

When buying a pot roast, “Aunt Sarah” selected a thick, chunky piece of meat, weighing several pounds, and a small piece of beef suet which she cut into small bits, placed pan containing them on hot range, added a small, sliced onion, and when fat was quite hot she added the quickly rinsed piece of meat, and quickly seared it to retain the juice; added 1 cup of hot water, a sprig of parsley, seasoning of salt and pepper; cooked a short time, then allowed it to stand on the range closely covered, where it would simmer gently several hours; turning the meat frequently, adding a small amount of water occasionally, as the broth was absorbed by the meat.  An inexperienced