Shred the fat fine and rub it into the flour with the baking-powder and salt. Mix with lukewarm water to a stiff paste. Cut into eight pieces, and roll lightly into dumplings on a floured board. Throw them into a saucepan of boiling water, and boil till they rise to the surface (20 minutes). Add them to the stew 10 minutes before serving. Beef Stewed with French Beans. Time—3 hours. 5 lbs. lean brisket, 2 lbs. French beans, 4 good-sized onions, 1 pint water, 1 gill vinegar, 1 tablespoonful flour, 2 tablespoonfuls dark moist sugar; pepper and salt to taste. Stew the beef 3 hours in the water. String the beans, cut them in halves, peel and cut up the onions, and add all to the beef at the end of the first hour. About 10 minutes before serving skim off all the fat; mix smoothly in a separate basin the flour, sugar, vinegar, pepper and salt, and add the mixture to the stew. Beef Stewed with Haricot Beans. Time—5 hours. 3 lbs. lean brisket, 1 onion, 1 tablespoonful moist sugar, 1 oz. dripping, ¾ pint haricot beans, ¾ pint cold water, 1 tablespoonful flour; pepper, salt and ground ginger to taste. The beans must be put in soak over-night. Chop the onion fine, fry in the dripping, add the flour, seasoning, sugar, beans and water. Stew the meat and vegetables, etc., very gently 4 or 5 hours. Brain Fritters. Time—½ hour. 1 set brains, 1 teaspoonful chopped parsley, 2 eggs, 2 tablespoonfuls bread-crumbs; pepper and salt. Wash the brains in vinegar and water, then put them into boiling water and boil for 10 minutes. Drain them, chop them, and put them into a basin with 1 teaspoonful chopped parsley, pepper, salt and 1 egg. Add sufficient bread-crumbs to make them into a stiff paste (not exceeding two tablespoonfuls). Form into flat, round cakes, dip into egg and bread-crumbs and fry. Brazilian Stew. Time—3 hours. 1 lb. beef, 1 carrot, 1 turnip, herbs, pepper and salt to taste, ½ gill vinegar. Cut the meat into neat pieces, dip each piece in the vinegar, and pack closely in a saucepan. Sprinkle with pepper and salt. Cut the vegetables into slices, and put them with the herbs into the saucepan. Close the lid, and steam 2½ hours, stirring occasionally. Braised Beef. Time—3 hours. 5 lbs. topside, ½ lb. smoked beef, 3 oz. dripping, 1 medium-sized onion, 1 small carrot, 1 turnip, 3 to 4 sticks celery, 1 pint water, a few whole peppers and allspice, 1 tablespoonful vinegar, 1 tablespoonful flour; salt to taste. Melt the dripping, cut up the smoked beef into thin wedge-like strips and insert them into the meat with a knife. Brown both sides of the meat in the dripping, add the vegetables, seasoning and water, and let all stew _very_ slowly for 2½ hours. ¼ hour before serving, take out the meat, keep it hot; mix the flour, vinegar and 1 tablespoonful water to a paste, pour it into the stew-pan and thicken it, strain gravy over meat and serve.