2 Heaping Cupfuls of Flour
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Baking Soda
1 Teaspoonful of Lard
1 Teaspoonful of Salt
1 Glass of Water

Roll out an inch thick and cut into round pieces. Put these on a wire
plate, on top of the meat; cover and let boil twenty minutes. Lift them
out, and thicken the stew with three dessertspoonfuls of flour, wet
with a scant cup of water.



=New England Boiled Dinner=

This consists of corned beef, white and sweet potatoes, cabbage, beets,
turnips, squash, parsnips and carrots. The quantity depends upon the
size of the family. Eight pounds of meat is sufficient for a family of
eight. Boil the meat four hours, the beets three hours, the cabbage one
and a half hours, squash and turnips three-quarters of an hour. Boil
these in one kettle, all together. Beets, carrots and parsnips should
be boiled with the skin on. Pare the potatoes, pare and slice the
squash and turnip. Pick the outer leaves from cabbage and cut in
quarters. When done, pare parsnips and carrots. Drop the beets into
cold water and slip the skin off with the hand.