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Show , SUGGESTIONS ON COOKING LAMB Garnishes and accompaniiMil3 for lamb take on a new note Ito year, says Reba Staggs, well-known well-known home economist. Whether a leg or shoulder roasL lamb is one of the most congeni of the meats when it comes t mixing with other flavors. Mir.' is traditional with lamb, M Miss Stagg suggests giving il new twist by serving a bra: dressing with the lamb that e t generously flavored with n"3-Another n"3-Another idea is to poach apF slices lightly in mint jelly. Parsley, too, gives zest to stuffing or dressing served lamb or you may flavor the dres-i dres-i ing with garlic (saute the on-and on-and celery for the dressing in f lie-flavored butter or margar Rubbing the surface of the rr.a-with rr.a-with a cut garlic clove, or in-; ing Ihe cloves of garlic in slit' , in the meat are other ways to this flavor. Pimiento olives, too, mignt stuffed into pockets of them- -, to add their flavor. Another ; f to complement the flavor of j is to soak it in French drf before cooking (called "nwnr-- Fruit stuffings are del; with lamb, as are stuffings with corn meal or rice r.i 1 than bread. When the W" ; completely cooked, remove it the oven and top the fat su R with currant or apricot jchT f turn to a hot ovon (-100 oV until the top is golden about 15 minutes. .u- Garnishes present an opP. ity to flaunt spring's f1;,vor, colors for the first time. -1 '; halves centered with lime i, dainty lemon shells fll,oJ lime ice are typical of soft new colors. RhubsrB - f; either fresh or froze". n barb too may be served "., , fruit shells for another I effect. Any of these co ' , used to circle the platter oi the lamb roast is served. liuiuiles of tender viiS Kus caught with bands i pimiento could nlso . , ... ,),,, nil-11, sume platter with t" the season's first s"1',ill,.j,;; mljvht be .served ' vins or with cut-up '"' L apple In colorful lime cP-v |