1 lb. cubed stewing beef
2 tablespoons fat
3/4 cup diced carrots
3/4 cup diced turnips
8-10 small white onions

Brown 1 pound cubed stewing beef in 2 tablespoons fat. Add 5 cups water and season with salt, pepper bay leaf, thyme and Worcestershire Sauce. Simmer, covered, until meat is nearly tender. Add 3/4 cup each diced carrots and turnips and 8 to 10 small white onions. (Any desired combinations of vegetables and seasonings may be used.) Cook until vegetables are done.

Thicken stew slightly with flour and water paste. Drop feather dumplings on simmering stew, dover tightly, and simmer 14 minutes. Makes 6 servings.

Feather Dumplings

1 cup sifted flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons milk
2 teaspoons melted fat

Sift flour once, measure, add baking powder and salt, and sift again. Add milk and fat. Then stir quickly and lightly until a very soft dough is formed. Drip by small spoonfuls on simmering stew, making sure each dumpling rests on meat or vegetables. (Dumplings should not settle in liquid. If necessary, pour off excess gravy, returning it to stew after the dumplings are cooked.) Cover kettle tightly and cook gently 14 minutes. Do not remove cover while dumplings cook. Makes 6 to 8 servings.

Note: For the fat, use a little fat skimmed from stew in making these dumplings. It gives extra desired taste.

2 cup Bread cubes
6 tablespoon Butter or margarine, melted
6 cup Sliced apples or any other seasonal fruit
1 cup Honey or maple syrup
1 teaspoon Cinnamon
Grated rind of lemon, (optional)
¼ cup Cold water
Whipped topping

Preheat oven to 350 degrees. Toss bread cubes and melted butter together. Combine the honey, cinnamon, lemon rind and water. Reserving some of the bread for topping, place half of remaining mixture in bottom of baking dish. Top with half the fruit; pour half the honey mixture over fruit. Repeat layers. Top with reserved bread cubes. Bake for 35-40 minutes or until apples are tender and top is browned. Serve warm with whipped topping.

FAKE WHIPPED CREAM (World War II)

2 egg whites
1/2 c. confectioners' sugar
1 c. grated apple
1 tsp. lemon juice

Beat egg whites until stiff. Add half the sugar while beating. Then add the grated apple and rest of sugar, alternately while continuing to beat. Stir in lemon juice quickly. "Plop" dollops on fresh strawberries and reminisce.

Yield: 4 servings

2 lb Potatoes
1 lb Onions
1 lb Sausages
1 T Sage
1 T Thyme
2 Beef Stock Cubes
Salt and Pepper

Method:
Peel and slice the potatoes and peel and chop the onions. Dice the
sausages. In a baking dish put a layer of potatoes, a layer of
onions and a layer of sausage. Season to taste and sprinkle over
half the herbs.

Continue the layers until you have used up all the ingredients,
ending with a layer of potatoes. Sprinkle on the rest of the herbs.
Dissolve the stock cubes in 1 pint (600ml) of hot water and pour
into the baking dish. Bake in a medium oven, gas mark 4, 350F,
for 40 Minutes. Serve with crisp green cabbage.

2 eggplants weighing about 1 lb. each
1 chopped green sweet pepper
2 tablespoonfuls butter or other shortening
1 cupful dry bread-crumbs
Boiling water
1.5 teaspoonfuls salt
Speck pepper
1/2 chopped onion

Cut out the inside of the eggplant, leaving a shell about one-half inch thick; cook in boiling salted water for five minutes. Fry the onion, pepper, and eggplant-pulp, all chopped, in the butter for about ten minutes. Then add the bread-crumbs, one and one-half cupfuls boiling water, and seasoning. Fill eggplant-shells with this mixture and sprinkle dry crumbs over the top. Place in a pan with a little water and bake one-half hour.

Ingredients:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 4-ounce package of chipped beef
Salt and pepper to taste

Directions:
Melt butter in saucepan over medium heat. Stir in flour until smooth and heat until bubbly. Gradually stir in milk and continue stirring to keep from getting lumpy. The mixture - which is white sauce - will gradually thicken. Add the chipped beef, separating the slices, and keep over low heat about five minutes. Add salt and pepper as desired.

Serve over toast. Recipe makes four servings.