Pour the boiling stock over the meat. Spread the crust over it and cut a slit in the top. Brush over with milk and bake in a moderate oven one and a quarter hours. Serve in same dish with a napkin folded around it. Braised Beef Use inch thick slice from Under Round (5) 1/2 cupful onion chopped 1/2 cupful carrot cut in dice 1/2 cupful turnip cut in dice 1/2 cupful celery cut in 1/2-inch lengths 1 stem parsley 6 peppercorns 3 cloves 1 bay-leaf 1 teaspoonful salt 4 cupfuls Swift's beef extract Rub the slice of meat with flour. Have ready bacon or pork fat very hot in frying-pan. Lay in the meat and brown quickly on both sides. Spread the seasonings and vegetables over the bottom of a baking-pan. Lay the browned meat upon them; add the Swift's beef extract; cover, and bake three hours in very slow oven, basting every fifteen minutes. To serve, lay meat in center of the platter. Place vegetables around it. Make a brown sauce with the liquor left in pan and pour over the vegetables. {Footer: Use Swift's Premium Oleomargarine on your table and for cooking.} Brown Beef Stew with Dumplings Use Bony End Shoulder (10) or Veiny Piece (lower 3) 2 pounds uncooked beef cut in inch cubes 2 tablespoonfuls flour 1 teaspoonful kitchen bouquet 1 small carrot cut in dice 1/4 teaspoonful pepper 1 teaspoonful salt 2 ounces of suet 2 cupfuls Swift's Beef Extract or of stock 1 onion 1 bay-leaf Roll the meat cubes in one tablespoonful of the flour. Put suet in frying-pan and shake over fire until melted. Remove the crackling, put in the meat cubes and turn till they are slightly browned on all sides. Remove the meat. Into the fat in the pan stir the second tablespoonful of flour; mix and add gradually the stock, stirring all the while so there will be no lumps. When smooth, return the meat to the pan, add the vegetables and seasonings. Cover the pan, draw to the back of the coal range, or reduce the flame of the gas so that the stew will not boil, and let it simmer for one and one-half hours. Ten minutes before serving make the Dumplings 2 cupfuls flour 1 rounding teaspoonful baking-powder 1/2 level teaspoonful salt 2/3 cupful milk Sift flour, baking-powder, and salt together. Add the milk. Take to fire and drop the mixture by spoonfuls all over the stew. Cover and cook slowly for ten minutes without once removing the cover. To serve, lift the dumplings carefully and lay around the edge of the platter; place stew in the center, and over it pour the sauce. {Footer: Wherever butter is specified in a recipe use a slightly smaller quantity of Swift's Premium Oleomargarine, it costs less and is just as good.} Timetable for Baking