Cut into
pieces with a small biscuit cutter. Place these close together in a
buttered steamer and steam over a kettle of hot water for 15 to 18
minutes. Serve with the stew.
If a softer dough that can be cooked with the stew is preferred, 1 1/2
cupfuls of milk instead of 3/4 to 1 cupful should be used. Drop the
dough thus prepared by the spoonful into the stew and boil for about 15
minutes. Keep the kettle tightly covered while the dumplings
are boiling.
63. CORNED BEEF.--It is generally the custom to purchase corned beef,
that is, beef preserved in a brine, at the market; but this is not
necessary, as meat of this kind may be prepared in the home. When the
housewife wishes to corn beef, she will find it an advantage to procure
a large portion of a quarter of beef, part of which may be corned and
kept to be used after the fresh beef has been eaten. Of course, this
plan should be followed only in cold weather, for fresh meat soon spoils
unless it is kept very cold.
To corn beef, prepare a mixture of 10 parts salt to 1 part saltpeter and
rub this into the beef until the salt remains dry on the surface. Put
the meat aside for 24 hours and then rub it again with some of the same
mixture. On the following day, put the beef into a large crock or stone
jar and cover it with a brine made by boiling 2-1/2 gallons of water
into which have been added 2 quarts salt, 2 ounces saltpeter, and 3/4
pound brown sugar.
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