Part 19

Use the top of the ribs and the piece of meat from the blade for the pot roast or a beef à la mode. Have the butcher remove the blade and roll the flap-like piece around the ribs, fastening it with a skewer or the entire piece may be boned and rolled.

BAKED SLICE OF HAM

Have the butcher cut the ham in one-inch thick slices. Trim and then cut around the edges every two inches apart to prevent curling. Place on a baking dish and pour over the ham

One cup of water, Two tablespoons of syrup.

Bake in slow oven 25 minutes.

ROAST SHOULDER OF LAMB

Have the butcher bone and roll the shoulder and then when ready to use wipe with a damp cloth and pack with the following mixture: Chop very fine

Three onions, Four branches of parsley, One leek.

Pat with flour and then roast in the oven, allowing thirty minutes to start cooking and twenty minutes to the pound, gross weight. Baste the meat after it commences to brown with one and one-half cups of boiling water.

The season for spring lamb is from January to July. The meat is delicate and while less nutritious than mutton is delicious.

Yearling is a splendid choice for lamb. It is fully as nutritious as mutton, without the excess fat of mutton. Fat mutton frequently disagrees with persons of delicate digestion and therefore should be discarded from the menu, and the yearling should be substituted.

The choice mutton is raised in Virginia, Pennsylvania and North Carolina, while that which comes from Wisconsin is of splendid quality. Canada also sends us some fine meat.

Prime mutton is large and heavy, the fat firm and white and the flesh a deep red in color and very finely grained. This meat contains fully as much nutriment as beef.

Soups and broths made from mutton when the fat is removed are very wholesome and are frequently ordered in diets by physicians. Mutton should be hung for a short period to ripen, but lamb should be used a short time after it is dressed.

The cuts in the side of lamb or mutton usually number six: (1) The neck, (2) the chuck, which includes some of the ribs as far as the shoulder blade, (3) the shoulder, (4) the flank or breast, (5) the loin and (6) the leg.

In some parts of the country the butcher makes a cut, using the rack end of the loin and chuck for making the rib or French chops. The term chops is intended to designate meat cut from the rack or loin into chops, preferably one and one-quarter inches thick. Where the meat is cut with nine ribs on the loin, the shoulder and balance of the chuck is cut into chops for panning or braising. These chops require longer time for cooking than those cut from the rack or loin.

ACCOMPANIMENTS FOR LAMB AND MUTTON

Serve with a roast shoulder or leg of lamb, mint sauce, green grape jelly, peas or asparagus and baked potatoes. With mutton or lamb chops serve green grape jelly, mint or currant jelly.

Mutton may be boiled and served with caper or soubis (onions) sauces, currant jelly sauce, boiled or mashed potatoes, peas, string beans, asparagus, stuffed tomatoes and cole slaw.

HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON

Look first at the joint above the hoof. In lamb this joint is serrated or tooth-shaped when broken, while in the yearling and mutton it is the smooth oval ball-and-socket joint. In lamb the bones are pinkish in color; in mutton the bones are a blue-white color. The pinkish colored skin should be removed from lamb and yearling before cooking. This skin contains the woolly flavor.

BONE AND STUFFED SHOULDER OF LAMB

Have the butcher bone the shoulder of lamb and then wipe with a damp cloth. Now prepare a filling as follows: Mince fine sufficient parsley to measure one-half cup. Place in a bowl and add

One green pepper, minced fine, Two onions, minced fine, One cup of fine bread crumbs, Two teaspoons of salt, One teaspoon of pepper, One-half teaspoon of sweet marjoram.

Mix and then spread the filling and roll, tying securely. Now pat just sufficient flour into the meat to cover. Place on a rack in the baking pan and put in a hot oven. Just as soon as the meat becomes brown commence the basting with one cup of boiling water. Reduce the heat to a moderate oven.

The time to cook: Allow the meat thirty minutes for heating, so as to start cooking, and then twenty minutes to the pound, counting gross weight.

Keep the fact in mind that the rolled and filled meat requires more time than just the plain shoulder.

To roast the shoulder unboned allow one-half hour to start cooking and then fifteen minutes to the pound.

The leg of lamb may be boned and rolled or rolled and filled, and then cooked just like the shoulder.

BENGAL CURRY OF LAMB

Use the broken and coarse pieces of meat from the roast lamb. Chop fine and then place in a saucepan and add just sufficient water to barely cover. Now add

One onion, minced fine, One green pepper, minced fine, Four branches of parsley.

Cook slowly until the meat is very tender. Now thicken the gravy, using cornstarch, and season with

One teaspoon of Worcestershire sauce, Four tablespoons of catsup, Two teaspoons of salt, One teaspoon of paprika, One-half teaspoon of curry powder.

Make a border of cooked rice on a hot platter. Lift the curry into the centre of platter and garnish with one hard-boiled egg, chopped fine.

BAKED EMINCE OF LAMB IN GREEN PEPPERS

Mince the left-over portion of roast lamb fine, then measure and add any filling that may be left over. Place in a saucepan and add just sufficient boiling water to cover. Cook slowly until tender and then thicken the gravy. Now to one cup of the cold meat add

One cup of boiled rice, One cup of canned tomatoes, Three onions, chopped fine, One tablespoon of salt, One teaspoon of paprika.

Mix and then fill into the prepared peppers. Set in a baking pan and add one cup of boiling water. Bake in a moderate oven for thirty-five minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in these dishes to replace the roast meat.

HOW TO USE LEFT OVER LAMB

Cut slices from the roast lamb and then line a large platter with crisp leaves of lettuce. Place on the platter the slices of meat. Serve with mint or currant jelly. Use the uneven pieces for curry of lamb or a baked emince of lamb, with green peppers and vegetable salad.

LAMB BOILED WITH RAVOLI

Have the butcher cut for stewing one pound of the neck of lamb. Wash and place in a saucepan and add

Three pints of cold water, One faggot of soup herbs, One carrot, cut very fine, Two onions, chopped fine.

Cook very slowly until the meat is tender and then strain off the broth. Cool, then pick the meat from the bones. Chop the meat very fine and add

One and one-half teaspoons of salt, One teaspoon of paprika, Two onions, grated, One green pepper, chopped fine, One egg.

Mix thoroughly and then prepare a dough as follows: Place in a mixing bowl

Two cups of flour, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of finely minced parsley.

Mix by rubbing between the hands and then use one large egg and five tablespoons of water to make a dough. Knead until very smooth and then roll out as thin as paper. Cut into four-inch squares and brush the edges with water. Place a spoonful of prepared meat on the dough and then fold over and press the wet edges of the pastry tightly together. When all are ready drop in a large saucepan of boiling water. Cook for fifteen minutes and then lift with a skimmer; place in a dish and pour over the heated and seasoned lamb broth; then sprinkle over all four tablespoons of grated cheese and two tablespoons of finely minced parsley.

LAMB HARICOT

Soak one pint of lima beans overnight and then look over carefully in the morning. Parboil and then place in a baking dish with

One-half cup of diced onions, One pound of neck of mutton cut into cutlets, One cup of canned tomatoes.

Season with salt and pepper and add sufficient boiling water to cover all. Place in a moderate oven and bake for three hours.

INDIVIDUAL LAMB POTPIES

Mince the meat left on the leg of lamb. Place in a saucepan and cover with cold water, adding

One carrot, diced, Four onions, Four potatoes cut in halves.

Cook slowly until the vegetables are soft; lift the onions and potatoes and thicken the gravy and season with

Two teaspoons of salt, One teaspoon of pepper, One green pepper, chopped fine, One tablespoon of Worcestershire sauce.

Place portion of the meat, two potatoes, one onion and some gravy in individual baking dishes. Cover with a crust of pastry and bake in a moderate oven for twenty minutes.

SPANISH MACARONI

Mince fine

Three green peppers, Four onions, Two tomatoes.

Now place five tablespoons of fat in a frying pan and add the prepared vegetables and cook slowly until tender without browning, and then add one-half package of cooked macaroni and

Two teaspoons of salt, One teaspoon of pepper, One-half cup of gravy from the kidney stew.

Cook slowly for fifteen minutes.

FALL MENU

BREAKFAST

Oranges Cereal and Cream Creamed Beef in Popover Cases Coffee

DINNER

Radishes Sliced Cucumbers Kidney Pie Spanish Macaroni Buttered Beets Cole Slaw Orange Pudding Coffee

SUPPER

Rice Croquettes with Cream Beef Sauce Cole Slaw Orange Shortcake Tea

HOW TO PREPARE RECIPES

POPOVERS

Place the popover pans in the oven to heat. Break one egg in a measuring cup and then fill with milk and turn into the mixing bowl and add

One-half teaspoon of salt, One cup of sifted flour.

Beat with a Dover egg-beater for five minutes and then remove the smoking hot popover pans from the oven and grease well. Pour in the batter and place at once in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after the popovers are placed in the oven. When the popovers are twenty-five minutes in the oven, turn down the gas and then bake slowly to thoroughly dry out for the balance of the time allowed for baking.

This amount will make eight small or six large popovers. Now, while the popovers are baking, the creamed beef can be prepared. Cut one-quarter pound of dried beef fine, using a pair of scissors to cut with. Place in a pan and cover with boiling water and let stand for five minutes. Drain and then make a cream sauce as follows:

Place one and one-half cups of milk in a saucepan and add six tablespoons of flour and stir to dissolve, and then bring to a boil and cook for three minutes. Add the prepared dried beef and two tablespoons of finely minced parsley and let simmer slowly until the popovers are ready.

Cut a slice from the tops of the popovers and fill them with the prepared creamed beef. Place a tiny dot of butter on top of each popover and dust lightly with paprika.

KIDNEY PIE

The meat pie can be made to be an economical dish. These pies are served in the Chelsea Coffee House in London.

Remove the fat and tubes from one large beef kidney and then cut into pieces the size of a walnut. Place in a saucepan and add three cups of boiling water and let simmer slowly for ten minutes. Turn into a colander and let the cold water run on the kidney for five minutes. Now return the kidney to the saucepan and add

One-half teaspoon of thyme, One-half teaspoon of sweet marjoram, Four onions, cut in pieces.

Cook slowly until tender and then add sufficient boiling water to cover. Add the dumplings, made as follows: Strain gravy from the kidney and add sufficient water to measure three and one-half cups. Place in a saucepan and when boiling add the dumplings, made as follows. Place in a mixing bowl

One cup of mashed potatoes, One cup of flour, One tablespoon of baking powder, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of grated onion, Two tablespoons of finely-minced parsley, One egg.

Work to a smooth paste and then form into balls the size of a large walnut, and drop into the prepared stock and cook for ten minutes. Lift and thicken the gravy slightly. Now make a pastry as follows:

Three cups of flour, One teaspoon of salt, Two teaspoons of baking powder.

Sift and then add the one-half pound of finely chopped suet and rub it into the flour well. Mix to a dough with two-thirds cup of water and roll out one-quarter inch thick on a floured pastry board. Line a large baking dish or individual custard cups. Now put a layer of kidney in the bottom and season with salt, pepper and finely minced onion. Place a dumpling on top and then a layer of thinly sliced hard-boiled egg. Cover with well-seasoned gravy and then with a crust, brushing the edges of the crust well with water. Now cut two gashes in the top of the crust to permit the steam to escape and then brush the top with water. If a large pie, bake for one hour; if individual ones, bake in a moderate oven for thirty-five minutes. Use three eggs in the kidney pie.

ORANGE PUDDING

Place in a mixing bowl

One-half cup of sugar, Yolk of one egg, Four tablespoons of shortening.

Cream well and then add the juice and pulp of two oranges, which should measure three-quarters cup, and

One and one-quarter cup of flour, Three teaspoons of baking powder.

Beat to mix and then turn into well-greased and floured mould and cover the mould. Boil for one hour and then serve with the following sauce:

Three-quarters cup of sugar, One-half cup of water, Juice of one orange, Grated rind of one orange, Two tablespoons of cornstarch.

Stir to dissolve the sugar and starch and then bring to a boil and cook for three minutes and serve.

RICE CROQUETTES WITH CREAM BEEF

Mould well-seasoned cooked rice into croquettes; then dip and flour and brown in hot fat.

Make a cream sauce as follows: Place in a saucepan

Two cups of milk, One-half cup of flour.

Stir to dissolve the flour and then bring to a boil and cook slowly for five minutes. Add one-half pound of dried beef, prepared as for breakfast, and serve with the croquettes.

ORANGE SHORT CAKE

Place in a mixing bowl

One cup of flour, One-half teaspoon of salt, Two teaspoons of baking powder, Five tablespoons of sugar, One-half cup of water.

Beat to a stiff dough and then spread on a well-greased and floured layer-cake pan, making the dough higher at the sides than in the middle of the pan. Cover with sliced oranges, cut into small pieces with a sharp knife. Now place in a bowl:

Six tablespoons of brown sugar, Two tablespoons of flour, One-half teaspoon of nutmeg.

Mix well and then spread on the shortcake and bake in a moderate oven for thirty minutes. Much of the actual preparation of the menu can be prepared on Saturday.

Use yolk of one egg for making dressing for coleslaw. For orange cake use

White of one egg, One-half glass of jelly.

Place in a bowl and beat until mixture holds its shape. Pile on orange shortcake.

HALLOWE'EN

On Hallowe'en the good fairies are permitted to make themselves visible to their many friends--so the traditions of Ireland tell us. And the little ones, as they are called by the romantic fun-loving Irish nation, play a great many tricks this night on their enemies and they reward their true friends with many blessings.

It is truly a wonderful night for the romantic maiden to delve into the future and find, or try to find, her luck when seeking for the knowledge of her future life partner. In those good old days of long ago, the lad and lassie spent a pleasant evening trying all the lucky spells to insure them success in their love affairs for the coming year.

And in the midst of much hilarity many games are played; there are bobbing and ducking for apples, spinning the plate, post-office, heavy, heavy, what hangs over and forfeits. These were some of the old-fashioned ways the boys and girls of yesteryear passed a happy evening.

Other old legends told that this one night in the year the spooks or ghosts were permitted to roam the earth, so that, to escape their notice, all must go masked--hence our young folk disguised themselves and wandered forth from house to house, seeking entertainment; for many informal parties were held on this eve and no one was refused admission; each visitor was treated to apples and nuts and then he wandered on his way.

Let your young folk entertain their friends with a good old-fashioned Hallowe'en party; let them play the old games of long ago, and then close to the magic hour of midnight serve a real old-fashioned Hallowe'en supper.

SOME SUGGESTIVE MENUS

No. 1.

Cider Salted Nuts Olives Sardines and Potato Salad Jack o' Lantern Cakes Coffee

No. 2.

Cider Cup Radishes Celery Gloucester Cod a la King Cheese Sandwiches Fruit Cakes Coffee Nuts Raisins Apples

No. 3.

Celery Salted Nuts Baked Virginia Ham Potato and Pepper Salad Rolls Butter Ice Cream Coffee

No. 4.

Radishes Home-made Pickles Fried Oysters Potato and Celery Salad Rolls and Butter Fruit Ginger Bread Coffee

Have corn husks and pumpkins for the decorations; use autumn leaves, strung together, for wall decorations. Cover the table with a silence cloth and then with linen table cloth, and place in the centre of the table a new wooden pail filled with cider. Bank the sides of the pail with corn husk, golden ears of corn and autumn leaves.

Now wire the handle so that it will be in an upright position. Wrap the handle with yellow tissue paper and fasten a small jack o'lantern made from a small pumpkin to the handle, so that it will hang in the well of the bucket. Arrange the table in the usual manner. Serve the cider from this well during the supper.

Hollow out a medium-sized pumpkin and cut in it a jack o' lantern and set bowls in the pumpkins to hold the radishes, pickle and sandwiches, sugar, etc., and make tiny pumpkins from the yellow crêpe paper, filling them with hard candies for souvenirs.

HOW TO MAKE THE CIDER CUP

Place in a large bowl some crushed ice and

One gallon of cider, Three bananas, cut into thin slices, Two oranges, cut into thin slices, Three baked apples, cut into bits.

Mix and then serve.

SARDINE AND POTATO SALAD

(Twenty-five Persons)

Wash and then cook eight pounds of potatoes until tender and then, when cool, peel and cut into thin slices into a large mixing bowl. Now add

One cup of finely chopped onions, One-half cup of finely chopped parsley, One cup of finely chopped green peppers, Two cups of finely chopped celery, Two cups of mayonnaise or cooked dressing, One-half cup of vinegar, One tablespoon of salt, One teaspoon of pepper, One and one-half teaspoons of mustard.

Toss to mix thoroughly and then prepare individual nests of lettuce and place three-quarters cup of the potato salad in each nest. Mould it into a cone and then lay four sardines, tail end up, against the salad. Garnish with finely chopped parsley and serve.

JACK O' LANTERN CAKES

Bake a sponge cake in individual or muffin pans and then ice with chocolate water icing and make the lantern face with white icing.

GLOUCESTER COD A LA KING

(Twelve Persons)

Select a three-pound piece of boneless salt cod from the center cut; soak for three hours and then place in a piece of cheese-cloth and tie loosely, plunge into boiling water and boil for thirty minutes. Drain. Place two quarts of milk in a saucepan and add one and one-half cups of flour. Stir with a wire spoon to dissolve the flour and then bring to a boil and cook slowly for ten minutes. Now add

Two well beaten eggs, The prepared fish, broken into flakes with a fork, Juice of one lemon, Two green peppers, cut into pieces and parboiled, One tablespoon of grated onion, One teaspoon of paprika.

Heat slowly until very hot and then serve on toast.

FRUIT CAKE

Place in a mixing bowl

Two and one-half cups of syrup, One cup of shortening.

Cream well and then add

Eight cups of flour, Four level tablespoons of baking powder, One cup of milk, One-half cup of cocoa, One tablespoon of cinnamon, One teaspoon of cloves, One teaspoon of allspice, Two eggs, Two cups of finely-chopped peanuts.

Beat to mix thoroughly and then grease and flour a baking pan and turn in the batter. Place the raisins one at a time on the top of the batter and gently press them into the dough. Bake for fifty minutes in a slow oven. Cool and then ice and decorate with Hallowe'en figures and then cut into blocks.

FALL MENU

BREAKFAST

Grapes Cereal and Cream Fried Butterfish, Creole Hashed Brown Potatoes Water-cress Rolls Coffee

DINNER

Grape Juice Cocktail Pot Roast Beef, Spanish Brown Potatoes String Beans Tomato Salad Rolls Coffee

SUPPER

Fried Tomatoes Cream Gravy Potato Salad Corn Bread Apple Sauce Tea

BUTTERFISH, CREOLE

Cleanse the fish and wash well and then drain. Now roll lightly in flour and brown in hot fat quickly. Place in a baking dish and add the following sauce:

One cup of stewed tomatoes, Four onions, chopped fine, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of thyme.

Bake in the oven for twenty minutes and then serve from the dish. Other fish may be used in place of the butter fish.

WINTER MENU

BREAKFAST

Grapes Cereal and Cream Virginia Griddle Cakes Syrup Coffee

DINNER

Home-made Chow-chow Piccalilli Ye Olde-Tyme English Oyster Pye Mashed Potatoes Buttered and Spiced Beets Coleslaw Grape Tapioca Blanc Mange Coffee

SUPPER

Bean Sausages Cream Gravy Potato Salad Raisin Cake Tea

A nice change for the family is to give them corn muffins and plain rolls or biscuits in place of bread. Usually in the hurry and bustle of getting the business folk off in time in the morning and then preparing the children for school the housewife does not have the time to prepare these homey, old-fashioned breads for breakfast.

The price of butter makes it almost prohibitive to use it as a spread for hot cakes, yet we all like the butter flavor. So let us follow the example of the thrifty New England woman, who puts the syrup into a good-sized pitcher and then adds two tablespoons of butter to one and one-half cups of syrup. Place the pitcher into a pan of warm water and then heat. Stir frequently, so that the butter will melt and blend thoroughly with the syrup. Just before sending to the table beat thoroughly. This not only makes a delicious spread for hot cakes and waffles and the like, but it is a real economy and a saving in butter.

GRAPE-JUICE COCKTAIL

Place one pound of grapes in a saucepan and add three cups of water. Bring to a boil and cook until soft. Rub through a fine sieve and then sweeten and chill. Fill into cocktail glasses and serve.

POT ROAST BEEF, SPANISH

Place in a mixing bowl and chop fine

Two tomatoes, Four onions, Three green peppers, Four branches of parsley.

Now add

One teaspoon of paprika.