Trying out Fat--Extending the Flavor of Meat--Meat Stew--Meat Dumplings--Meat Pies and Similar Dishes--Meat with Starchy Materials--Turkish Pilaf--Stew from Cold Roast--Meat with Beans--Haricot of Mutton--Meat Salads--Meat with Eggs--Roast Beef with Yorkshire Pudding--Corned Beef Hash with Poached Eggs--Stuffing--Mock Duck--Veal or Beef Birds--Utilizing the Cheaper Cuts of Meat. "To be a good cook means the knowledge of all fruits, herbs, balms and spices, and of all that is healing and sweet in fields and groves, savory in meats. It means carefulness, inventiveness, watchfulness, willingness, and readiness of appliance. It means the economy of your great-grandmother and the science of modern chemistry; it means much tasting and no wasting; it means English thoroughness, French art, and Arabian hospitality; it means, in fine, that you are to be perfectly and always ladies (loaf-givers), and are to see that everybody has something nice to eat."--JOHN RUSKIN. RECIPES (In these directions a _level_ spoonful or _level_ cupful is called for.) TRYING OUT FAT A double boiler is the best utensil to use in trying out small portions of fat. There is no danger of burning the fat, and the odor is much less noticeable than if it is heated in a dish set directly over the fire. Common household methods of extending the meat flavor through a considerable quantity of material which would otherwise be lacking in distinctive taste are to serve the meat with dumplings, generally in the dish with it, to combine the meat with crusts, as in meat pies or meat rolls, or to serve the meat on toast and biscuits. Borders of rice, hominy, or mashed potatoes are examples of the same principles applied in different ways. By serving some preparation of flour, rice, hominy, or other food rich in starch with the meat we get a dish which in itself approaches nearer to the balanced ration than meat alone and one in which the meat flavor is extended through a large amount of the material. MEAT STEW 5 pounds of a cheaper cut of beef. 4 cups of potatoes cut into small pieces. 2/3 cup each of turnips and carrots cut into 1/2-inch cubes. 1/2 onion, chopped. 1/4 cup of flour. Salt and pepper.