Take the bones and hard tough parts left from a roast of beef.  Remove all the meat from the bones and cut it into small pieces.  Cut about 1/4 of a lb. of the fat into pieces; put it in the stew-pan to fry.  When it begins to brown put in 1/2 carrot, a piece of turnip and 2 small onions cut fine.  Stir over the fire for 10 minutes.  Take out the fat and vegetables and put the bones in the bottom of the kettle.  Add the meat and cooked vegetables, but not the fat.  Dredge with salt and pepper, and flour, using at least 1/2 cup flour.  Add 3 pints of water and simmer gently 1 hour; pare and cut in slices 6 potatoes, simmer until the potatoes are well cooked.  Draw forward where it will boil more rapidly, have dough ready for dumplings (see recipe for dumplings).  Put the dumplings on the top of the stew; cover closely and cook just 10 minutes.

STUFFED TOMATOES.

Take 6 large smooth tomatoes, 1/2 tsp. salt, 1/2 ssp. pepper, 1/2 tbsp. butter, 1/2 tbsp. sugar, 1/2 tsp. onion juice, 1/2 cupful bread crumbs.  Arrange the tomatoes in a baking pan.  Cut a thin slice from the smooth end of each.  With a small spoon scoop out as much of the pulp and juice as possible without injuring the shape.  Mix the pulp and juice with the other ingredients and fill the tomatoes with this mixture.  Put on the tops and bake slowly 3/4 of an hour.  Lift the tomatoes carefully and place on a hot flat dish, garnish with parsley, and serve.

STEWED KIDNEYS.

Cut the kidneys in thin, round slices.  Cover them with cold water and let them stand for 1/2 hour; wash them clean, and put them in a saucepan with 1 qt. of water or stock, 2 cloves, 2 tbsps. of onion juice, salt and pepper.  Simmer 2 hours.  Put 1 tbsp. of butter in the frying pan, and when hot add 1 of flour; stir until it is brown and smooth, and add to the kidneys.  Add a little sweet herbs, and simmer 1/2 hour longer.  If not seasoned enough, add a little more salt and pepper, and, if desired, 1 tbsp. of lemon juice.  This dish can be prepared at any time, as it is quite as good warmed over as when it is prepared.

CREAMED EGGS.

Boil 6 eggs 20 minutes.  Make 1 pint of cream sauce.  Have 6 slices of toast on a hot dish.  Put a layer of sauce on each slice of toast, then part of the whites of the eggs, cut in thin strips, rub part of the yolks through a sieve, or a potato ricer, on to the toast.  Repeat this, and finish with a third layer of sauce.  Place in the oven for about 3 minutes, then serve.

BUTTERED TOAST.

Cut the bread 1/3 of an inch thick.  Turn the bread twice (so as to draw out the moisture) before browning.  Have some melted butter on a plate, dip one side of the toast in this before serving.

CROUTONS (FOR SOUP).