Part 3

_6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thick_ _Salt_ _Pepper_

Set regulator to broil. Place chops on broiler rack. Insert broiler pan and rack so the top of 1-inch chops is 2 inches from the heat and 2-inch chops is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season. Chops cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches require 20 to 22 minutes. 6 servings.

Braised Boiled Lamb Shoulder

MENU IDEA Braised Lamb Shoulder Parsleyed Potatoes Creamed Peas Perfection Salad Parkerhouse Rolls Butter or Margarine Orange-Nut Cake Beverage

_3 to 4-pound rolled lamb shoulder_ _1 teaspoon ground ginger_ _1 teaspoon dry mustard_ _½ teaspoon ground cloves_ _1½ teaspoons salt_ _3 tablespoons flour_ _2 tablespoons melted lard or drippings_ _¼ cup water_

Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb shoulder with seasoned flour, saving remaining mixture. Brown slowly on all sides in lard or drippings. Add water. Cover closely and cook slowly until meat is done, allowing 40 to 45 minutes per pound, or about 3 hours. Thicken drippings with remaining flour mixture for gravy.

Lamb Kabobs

MENU IDEA Lamb Kabobs Vegetables En Brochette Mashed Potatoes Perfection Salad Hard Rolls Butter or Margarine Deep Dish Apple Pie Beverage

_2 pounds boneless lamb shoulder, cut in 1½ inch cubes_ _½ cup salad oil_ _2 tablespoons vinegar_ _2 tablespoons lemon juice_ _1 teaspoon dry mustard_ _⅛ teaspoon thyme_ _½ teaspoon salt_ _⅛ teaspoon pepper_ _½ cup chopped onion_ _4 tomatoes_ _2 medium green peppers_ _1 can small whole onions_

Blend salad oil, vinegar, lemon juice, seasonings and chopped onion in bowl. Add lamb cubes, let stand several hours, or over night, in the refrigerator. Drain. Thread cubes of lamb on 8 skewers. Quarter tomatoes, cut green peppers in 1-inch squares. Thread tomato wedges, green pepper squares and whole onions on 8 remaining skewers. Brush with marinating mixture. Place lamb kabobs on rack in broiler pan. Broil 3 inches from heat for 12 minutes. Turn. Place vegetable kabobs on broiler rack. Broil additional 10 to 12 minutes or until meat and vegetables are done. 6 servings.

Leg of Lamb—Puffy Mint Pears

MENU Leg of Lamb Browned Potatoes Peas Puffy Mint Pears Spinach-Radish Salad Corn Sticks Butter or Margarine Lemon Refrigerator Cake Beverage

_5 to 6-pound leg of lamb_ _Salt and pepper_ _Puffy Mint Pears_

Do not have the fell removed from the leg of lamb. Season. Place skin side down on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part of the leg, being sure the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) about 2½ to 3½ hours or until done. The meat thermometer will register 175° F. for medium done; 180° F. for well-done lamb. Allow 30 to 35 minutes per pound for roasting. Serve with Puffy Mint Pears.

Puffy Mint Pears

_1 No. 2½ can Bartlett pears_ _1 3-ounce pkg. cream cheese_ _¼ cup mint jelly_

Drain pears and place in baking dish, cut side up. Place a spoonful of cream cheese in center of each pear half. Place in oven or under broiler long enough for cream cheese to be lightly browned. Spoon mint jelly around cheese on pears. Serve hot with lamb.

Fruited Lamb Chops

MENU IDEA Fruited Lamb Chops Au Gratin Potatoes Lima Beans Molded Lime Salad Butter or Margarine Cream Puffs Beverage

_4 lamb arm or blade chops, cut ¾ to 1 inch thick_ _2 tablespoons flour_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _2 tablespoons lard or drippings_ _1 cup dried apricots_ _1 cup pitted prunes_ _¼ cup water_

Dredge lamb chops with seasoned flour and brown in lard or drippings. Add apricots, prunes and water. Cover closely and cook slowly 45 minutes to 1 hour or until chops are tender. 4 servings.

Oriental Lamb Stew

MENU IDEA Oriental Lamb Stew Green Beans Boiled Onions Orange-Prune Salad Hard Rolls Butter or Margarine Almond Cookies Beverage

_2 pounds boneless lamb for stew, cut in 1½-inch cubes_ _2 tablespoons lard or drippings_ _2 tablespoons chopped onion_ _1 No. 2½ can tomatoes_ _1 tablespoon curry or chili powder_ _3 tablespoons flour_ _½ cup water_ _8 ripe or green olives_ _⅛ teaspoon lemon juice_ _Salt_ _3 cups cooked rice_

Brown lamb in lard or drippings. Pour off drippings. Add onion, tomatoes and curry or chili powder. Cover closely and cook slowly for 1½ hours or until meat is tender. Thicken stew with flour added to ½ cup water. Just before serving, add chopped olives, lemon juice and salt to taste. Serve on hot rice. 6 to 8 servings.

RECIPES FOR LAMB LEFTOVERS

Shepherd’s Pie

_2 cups diced cooked lamb_ _1 cup chopped celery_ _1 No. 303 can kidney beans_ _1 cup diced cooked carrots_ _1 teaspoon Worcestershire sauce_ _½ teaspoon salt_ _1½ cups thin gravy, or_ _1½ cups water and 1 bouillon cube_ _3 cups well-seasoned mashed potatoes_

Combine cooked lamb, celery, kidney beans, carrots, Worcestershire sauce, salt and gravy or water to which bouillon cube has been added. Pour into a l½-quart casserole. Spoon mashed potatoes to form a border on meat mixture. Bake in a moderate oven (350° F.) 25 to 30 minutes, or until mashed potatoes are lightly browned. 4 servings.

Lamb Pie with Catchup Biscuits

_2 cups chopped cooked lamb_ _2 tablespoons lard or drippings_ _2 tablespoons grated onion_ _½ cup canned tomatoes_ _1 teaspoon salt_ _¼ teaspoon pepper_ _1 No. 303 can lima beans, drained_ _2 tablespoons butter or margarine, melted_ _1 Recipe Biscuits (see p. 40)_ _¼ cup catchup_

Brown lamb lightly in lard or drippings. Add onion, tomatoes, seasonings, lima beans and butter or margarine. Pour into 1-quart casserole. Make biscuit dough. Roll dough ½-inch thick, spread with catchup and roll as jelly roll. Cut into 1-inch slices and place cut side down over hot meat mixture. Bake in a hot oven (425° F.) 25 to 30 minutes, or until biscuits are done. 6 servings.

Lamb Croquettes

_2 cups ground cooked lamb_ _½ cup chopped walnuts_ _½ cup mashed cooked carrots_ _1 teaspoon onion juice_ _1 teaspoon lemon juice_ _⅛ teaspoon cayenne pepper_ _1½ teaspoons salt_ _1 cup thick white sauce_ _1 egg, slightly beaten_ _2 tablespoons milk_ _½ cup fine bread crumbs_ _Lard for deep-fat frying_

Combine lamb, walnuts, carrots, onion and lemon juice, cayenne pepper, salt and white sauce. Shape into croquettes and chill. Combine beaten egg and milk. Roll croquettes in bread crumbs, dip in egg and milk and again in bread crumbs. Fry in deep hot lard (360° F.) 2 to 3 minutes, or until light brown. Drain. 4 to 6 servings.

_Recipes for_ SAUSAGES, READY-TO-SERVE AND CANNED MEATS

Sausage Links In Batter Pudding

MENU IDEA Fruit Juice Sausage Links in Batter Pudding Green Beans Stuffed Tomato Salad Strawberry Sundae Angel Food Cake Beverage

_1 pound sausage links_ _2 cups milk_ _1 teaspoon salt_ _½ cup corn meal_ _4 eggs_

Heat milk in double boiler. Add salt and corn meal. Stir constantly and cook 10 to 15 minutes, or until thickened. Cool slightly. Beat eggs and add to mixture. Pour mixture into a well-greased 2-quart baking dish, and place sausage links on top. Bake in a moderate oven (350° F.) for 40 to 45 minutes. 4 servings.

Frankfurter and Sauerkraut Pie

MENU Frankfurter and Sauerkraut Pie Tomato-Onion Salad Hard Rolls Butter or Margarine Baked Custard Beverage

_8 frankfurters, cut in half crosswise_ _3 cups seasoned mashed potatoes_ _2 teaspoons minced onion_ _1 No. 2 can sauerkraut_ _½ teaspoon dill seed_

Combine seasoned mashed potatoes and onion and line bottom and sides of a greased baking dish with mixture. Fill center with sauerkraut and sprinkle with dill seed. Arrange frankfurters in pinwheel fashion on top of sauerkraut. Bake in a moderate oven (350° F.) for 20 minutes. 4 to 6 servings.

Chipped Beef Potato Dumplings

MENU Chipped Beef Potato Dumplings Broccoli Perfection Salad Hard Rolls Butter or Margarine Daffodil Cake Beverage

_½ pound chipped beef_ _¼ cup lard or drippings_ _¼ cup flour_ _1 13-ounce can evaporated milk_ _1½ cups potato water_ _¼ teaspoon Worcestershire sauce_ _Pepper_ _Potato Dumplings_

Brown chipped beef lightly in lard or drippings. Blend in flour and gradually stir in evaporated milk, potato water and Worcestershire sauce. Cook until thickened, stirring constantly. Season with pepper. Serve over potato dumplings. 6 to 8 servings.

Potato Dumplings

_4 medium potatoes, boiled_ _½ cup sifted enriched flour_ _½ teaspoon baking powder_ _1 teaspoon salt_ _¼ teaspoon pepper_ _2 tablespoons grated onion_ _½ cup dry bread crumbs_ _1½ teaspoons melted butter or margarine_ _1 egg, slightly beaten_ _3 quarts boiling water_ _½ teaspoon salt_

Rice potatoes. Sift together flour, baking powder, salt, and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter or margarine and egg. Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water. Cover and boil for 15 minutes.

Southern Sausage Breakfast

MENU Orange Juice Southern Sausage Breakfast Scrambled Eggs Hot Biscuits Butter or Margarine Honey or Syrup Beverage

_1 pound bulk pork sausage_ _½ cup currants_ _3 cups boiling water_ _¾ teaspoon salt_ _½ cup corn meal_ _Flour_

Add currants to boiling water. Cook 5 minutes. Add salt and corn meal, stirring constantly. Cook until thickened. Pour mush into greased 5 × 9-inch loaf pan. Chill.

Shape sausage into 6 patties. Brown patties slowly. Pour off drippings. Cover, continue cooking slowly 20 minutes.

Slice mush ½ inch thick. Dredge slices in flour and brown in sausage drippings. 4 servings.

Summer Salad Bowl

MENU IDEA Celery Soup Summer Salad Bowl Potato Chips Relishes French Bread Butter or Margarine Chocolate Cake Beverage

_¼ pound summer sausage, cut in strips_ _¼ pound bologna, cut in strips_ _1 medium-size head lettuce_ _1 tablespoon chopped onion_ _2 tablespoons crumbled blue cheese_ _5 slices bacon, chopped_ _½ cup bacon drippings_ _¼ cup vinegar_ _½ teaspoon Worcestershire sauce_

Break lettuce into pieces. Add summer sausage, bologna, onion and blue cheese. Cook bacon until crisp, drain and save drippings. Mix bacon with other ingredients. Add vinegar and Worcestershire sauce to ½ cup drippings, heat and pour over salad just before serving. Toss lightly. 4 to 6 servings.

Fruited Ham Rolls

MENU Fruited Ham Rolls Potato Balls Asparagus Carrot-Raisin Salad Hard Rolls Butter or Margarine Chocolate Pudding Beverage

_8 slices “boiled” ham, cut ⅛ inch thick_ _1 cup chopped, dried apricots_ _3 tablespoons butter or margarine_ _3 tablespoons flour_ _1 cup milk_ _1½ cups cooked rice_ _¼ teaspoon nutmeg_

Soak apricots until soft. Make a cream sauce as follows: melt butter or margarine, add flour, stirring until blended. Add milk, cook, stirring constantly, until thickened. Add apricots, rice and nutmeg to cream sauce; mix well. Place about ¼ cup of rice mixture on each ham slice, roll like jelly roll. Fasten with wooden picks. Place rolls in baking dish, bake in moderate oven (350° F.) 20 minutes or until heated through. 8 servings.

Smoky Sausage Spaghetti Sauce

Menu Smoky Sausage Spaghetti Sauce Mixed Vegetable Salad Garlic French Bread Butter or Margarine Ice Cream Beverage

_1 pound smoked sausage links_ _3 tablespoons lard or drippings_ _½ cup minced onion_ _1 green pepper, cut in thin strips_ _½ pound fresh mushrooms or_ _1 small can mushrooms_ _12 stuffed olives, sliced_ _¼ teaspoon garlic salt_ _1 8-ounce can tomato sauce_ _1 No. 2½ can tomatoes_ _1 8-ounce package spaghetti_ _Grated Parmesan cheese, if desired_

Slice sausage links diagonally in ½-inch pieces. Cook sausage, onion, green pepper and mushrooms in lard or drippings until lightly browned. Add olives, garlic salt, tomato sauce and tomatoes. Simmer at least 2 hours. Cook spaghetti in boiling salted water until tender. Rinse and drain. Serve sauce over spaghetti and sprinkle with grated Parmesan cheese, if desired. 4 to 6 servings.

Cherry Meat Muffins

MENU IDEA Cherry Meat Muffins Baked Potatoes Asparagus Head Lettuce Salad Hard Rolls Butter or Margarine Lemon Chiffon Cake Beverage

_1 12-ounce can luncheon meat, ground_ _1 cup soft bread crumbs_ _1 egg, well beaten_ _2 tablespoons brown sugar_ _1 teaspoon prepared mustard_

Combine ingredients in order given, mix thoroughly. Pack mixture into medium-size muffin pans, filling each ⅔ full. Bake in slow oven (300° F.) for 30 to 45 minutes. Serve with Cherry Sauce. 3 to 4 servings.

Cherry Sauce

_1 tablespoon cornstarch_ _¼ cup sugar_ _1 cup cherry juice_ _1 cup pitted red cherries_

Combine cornstarch, sugar and cherry juice. Cook over low heat, stirring constantly until thick and clear. Add cherries and serve hot over meat muffins.

_Recipes for_ VARIETY MEATS

Heart Andalouse

MENU IDEA Heart Andalouse Rice and Peas Tossed Green Salad Salt Sticks Butter or Margarine Lemon Chiffon Pie Beverage

_1 pound beef or veal heart_ _1 cup water_ _1 teaspoon salt_ _1 No. 1 can condensed tomato soup_ _¼ pound cheddar cheese, grated_ _1 tablespoon Worcestershire sauce_ _¼ cup flour_ _½ cup milk_ _2 cups hot cooked rice_ _1 No. 303 can or 1 12-ounce package frozen peas, cooked_

Wash heart and remove hard parts. Cut in ¾-inch cubes. Add water and salt. Cover closely, cook slowly 1½ hours. Add tomato soup, cheese and Worcestershire sauce. Continue cooking until cheese is melted. Make a paste of flour and milk and thicken heart mixture. Serve over rice and peas. 6 servings.

Liver Rolls

MENU IDEA Liver Rolls Fried Potatoes and Onions Stuffed Tomato Salad French Bread Butter or Margarine Pineapple-Mint Sundae Chocolate Brownies Beverage

_6 slices beef or pork liver, cut ¼-inch thick_ _1 teaspoon salt_ _½ teaspoon pepper_ _⅛ teaspoon thyme_ _6 pork sausage links_ _1 tablespoon lard_ _1 cup tomato sauce_

Trim membrane from liver, sprinkle with seasonings. Roll each slice with a sausage link in center; fasten with a wooden pick. Brown slowly in lard, pour off drippings. Add tomato sauce. Cover, simmer 30 to 45 minutes or until tender. 6 servings.

Smoked Tongue Rarebit

MENU IDEA Smoked Tongue Rarebit Boiled Rice Buttered Peas Cucumber-Onion Salad Hard Rolls Butter or Margarine Southern Marble Cake Beverage

_10 to 12 slices cooked smoked tongue or 1 9-ounce can smoked tongue_ _2 tablespoons butter or margarine_ _2 tablespoons flour_ _¼ teaspoon paprika_ _¼ teaspoon dry mustard_ _1 cup milk_ _1 cup grated cheddar cheese_ _½ teaspoon Worcestershire sauce_

Cut tongue into thin strips, about 3 inches long. Melt butter or margarine. Stir in flour, paprika and mustard. Add milk, cook, stirring constantly until thickened. Add cheese and cook very slowly until melted. Add Worcestershire sauce and fold in tongue pieces. Serve over rice, if desired. 4 to 6 servings.

Sweetbreads—Canadian-Style Bacon—Pineapple Grill

MENU IDEA Sweetbread Grill Mashed Potatoes Green Beans Tomato-Cucumber Salad Cloverleaf Rolls Butter or Margarine Chocolate Fudge Cake Beverage

_1 pound sweetbreads_ _1 quart water_ _1 teaspoon salt_ _1 tablespoon vinegar or lemon juice_ _6 slices Canadian-style bacon cut ¼-inch thick_ _6 pineapple slices_ _2 tablespoons butter or margarine, melted_

Wash sweetbreads. Add water, salt and vinegar or lemon juice. Simmer 20 minutes. Drain. Remove membrane and divide sweetbreads into 6 servings. Place Canadian-style bacon slices and pineapple on broiler rack. Insert broiler pan and rack so the surface of the meat and pineapple is about 3 inches from the heat. Broil 4 minutes, turn meat and pineapple. Arrange a slice of Canadian-style bacon on each pineapple slice and top with sweetbreads. Brush sweetbreads with butter or margarine. Continue broiling 3 to 4 minutes or until lightly browned. 6 servings.

Time-Table for Roasting

ROAST Weight Oven Interior Approximate _Pounds_ Temperature Temperature When Time Per Constant Removed From Oven Pound _Degrees F._ _Degrees F._ _Minutes_ BEEF

Standing ribs 6-8 300 140 18-20 160 22-25 170 27-30 Standing rib (t rib) 2 300 140 33 160 45 170 50 Rolled rib 5-7 300 140 32 160 38 170 48 Standing rump (high 5-7 300 150-170 25-30 quality) Rolled rump (high 4-6 300 150-170 25-30 quality)

PORK—FRESH

Loin—Center 3-5 350 185 35-40 Half 5-7 185 40-45 Ends 2-3 185 45-50 Picnic shoulder 4-6 350 185 30-35 Boned and rolled 3-5 350 185 40-45 Cushion-style 3-5 350 185 35-40 Boston butt 4-6 350 185 45-50 Fresh ham, whole 10-12 350 185 30-35

PORK—SMOKED

Ham[1]—Whole 10-14 300 160 18-20 Half 5-7 300 160 22-25 Butt 3-4 300 160 40-45 Shoulder butt 2-4 300 170 35 Picnic shoulder 5-7 300 170 35

LAMB

Leg 5-8 300 175-180 30-35 Shoulder (bone in) 4-6 300 175-180 30-35 Rolled 3-5 300 175-180 40-45 Cushion-style 3-5 300 175-180 30-35

VEAL

Leg 5-8 300 170 25-35 Loin 4-6 300 170 30-35 Rib (rack) 3-5 300 170 30-35 Shoulder (bone in) 5-8 300 170 25-35 Rolled 4-6 300 170 40-45

[1]Hams now on market which require shorter cooking period due to method of processing

Time-Table for Broiling[2]

Approximate Total Cooking Time CUT Weight Rare Medium _Pounds_ _Minutes_ _Minutes_ BEEF