The potato dumplings are made of mashed or grated boiled potatoes which are mixed with 1 egg, flour, salt and pepper. Small dumplings are formed and rolled in flour. The tomato soup must be boiling when the dumplings are put in, and boil 10 minutes. Serve the soup at once with the dumplings in it. A teaspoonful of finely chopped parsley may be put in the soup. No. 67—BUTTERMILK SOUP OR SOUR MILK SOUP. Quantity for 6 Persons. 1½ qts. of buttermilk or sour milk ½ qt. sweet milk ¼ lb. of sago 1 small stick of cinnamon 3 slices of lemon 1 pinch of salt 1 cup of sugar Preparation: Buttermilk and sweet milk are brought to a boil with the sago. Cinnamon and lemon added. Cook slowly for one hour, stirring frequently. Add salt and a little sugar. The soup may be served hot or cold. No. 68—OYSTER PLANT SOUP. Quantity for 6 Persons. 2 bundles of oyster plants 2½ tbsps. of butter 2 tbsps. of flour 1 pinch of pepper Salt to suit your taste 2 yolks of eggs 1½ qts. of milk Preparation: The oyster plants are scraped and cut into small pieces. Put the clean oyster plants immediately into water mixed with vinegar and flour so that they will not get black. When they are well cleaned they are stewed with the butter and a little water until tender; then stir in the flour and cook a few minutes. Then the milk is gradually added while stirring the soup constantly. Now the soup is left to cook a little, stirring occasionally and then salt and pepper are added. At last the yolks of 2 eggs are stirred in. CHAPTER 2. BEEF. [Illustration: Numbered cuts on a beef cow] 1. Beef Round 2. Rump 3. Sirloin 4. Loin and Porterhouse with Fillet 5–6. Rib Roast 6. Chuck of Beef 7. Neck 8. Round Shoulder 9. Beef Flank 10. Beef Brisket 11. Head 12. Shank 13. Tail Preparation of All Kinds of Beef Dishes. Boiled, Roasted and Salted Beef. How Remnants of Beef May be Utilized. The best quality of beef has a nice red color and white suet. The meat of young cows is more pale and tender. Old cows have dark, brownish red meat and yellow suet. Young beef makes a good roast, but a poor bouillon. Old beef makes a tough roast, but a good bouillon. The best Pieces for Roasting. The fillet, roast beef, and the inner part of the forerib. The best Pieces for braising or Pot Roast. The rump, the sirloin, the fillet, roast beef, (well hung), also the chuck and round shoulder, (well hung). The best Pieces for Bouillon. The meat from the round, the rump, the chuck, in fact all lean meat and bones. Meat for Salting and Pickling. The meat from the round, also from the brisket, but without bones. Best Pieces for Boiling. The rump, the brisket and chuck. No. 1—ROAST BEEF. Quantity for 6–8 Persons. 6 lbs. of roast beef 2–3 tbsps. of butter ½ of an onion, to suit taste ½ cup of water 1 cup of water for gravy ¾ tbsp. of flour Salt, pepper