2 lbs. of lean beef (cheaper cuts).  Cut into pieces about 1 inch square, dredge with flour.  Put 2 tbsps. of dripping into a frying pan; as soon as it is very hot put in the meat and shake or stir until nicely browned.  Skim out the meat and put it in a saucepan.  Add 1 tbsp. of flour to the dripping remaining in the pan, mix and add 1 quart of boiling water; stir over the fire until it boils, then strain it over the meat; add one small onion, pepper and salt to taste.  Cover the saucepan closely and let it simmer for 2 hours.  Make the dumplings by sifting 1 pint of flour, to which has been added 2 tsps. baking powder.  Add 1/4 tsp. salt and enough milk to make a soft dough.  Lift the dough in spoonfuls, placing them over the meat, cover quickly and let boil 10 minutes.  Do not uncover the saucepan while the dumplings are cooking or they will fall immediately.  Be careful not to allow the stew to burn while the dumplings are cooking.

POT ROAST.

Trim off the rough parts of a brisket of beef or any of the cheaper cuts.  Place it in a kettle over a good fire; brown on one side, then turn and brown on the other; add 1 pint of boiling water, cover closely and simmer, allowing 20 minutes to every pound.  Add pepper and salt when the meat is nearly done.

BRAISED BEEF.

From 4 to 6 lbs. of beef from the lower part of the round or rump.  Trim and rub well with salt, pepper and flour.  Chop 2 small onions and fry until light brown in pork fat or dripping; skim them out and put them into the pan in which the meat is to be braised, then brown the meat all over, adding more fat if needed (this may be done in a very hot oven).  Put the meat into the pan, on skewers to keep it from sticking, with the onions around it.  Add 1 qt. of boiling water, cover closely, putting a brick or heavy weight on the cover to keep it down, and cook in a moderate oven 4 hours, basting occasionally.  Turn once and add more water as it evaporates, so as to have 1 pt. left for gravy.  When tender take up the meat, remove the fat, add more salt and pepper, and if liked, a little lemon juice or tomato may be added.  Thicken with 2 tbsps. of flour wet in a little cold water.  Cook 10 minutes and pour the gravy over the meat.  Any tough meat may be cooked in this way.

HASH.

Take any pieces left of a cold roast, steaks or stews, chop very fine; take 1 tbsp. butter or dripping, 1 tbsp. of flour, stir together in a hot frying pan, when brown add 1 cup boiling water; add 1 tbsp. chopped onion, pepper and salt to taste, let simmer for 10 minutes, then add the meat, stir until heated thoroughly and serve on toast.

CORNED BEEF OR SAUSAGE HASH.