Show EXCELLENT WAYS TO TOi i USE OVER LEFT-OVER MEAT I V V S Suggestions Offered for Utilizing d Small Pieces V 7 A t. t V e ared by the e United States es D Department l of eA A Agriculture Cold old roast lamb iamb and mutton sliced Is excellent but the family y may beV be V tired of having haIng the remains of the roast ser served ed that way or the pieces V m my may y be too too small to slice In either either event these suggestions for tor utilizing this kind of over left meat offered by food specialists in th the United States Department of ot Agriculture will be appreciated ape ap ap- predated by hy the one who prepares the family's meals Minced Lamb Chop pieces of cold roast lamb fine A pint of ot chopped meat will serve sene a family of ot five or six Rub one tablespoonful tablespoonful table- table tablespoonful spoonful each of ot butter and flour together together together to to- gether add one half pint of milk stir until boiling add dd tablespoonful of finely chopped parsley one half tea lea teaspoonful spoonful of ot salt and a n dash of ot cay cay- enne cane Add the meat and stand over hot water until served If Jf served on toast trim the toast and butter and cover with a thick layer of the mince making a little hollow in the center Into to t this s hollow if you OU have haye plenty of ot eggs g and want a heartier dish put a poached hed egg Six will wUl be required for this quantity of ot meat Cutlets of Cold Mutton From a n leg of ot mutton cooked rare cut pieces about the sIze sire of an ordinary I nary loin chop These may be fried u. u ID Lu U a rat lilt or egge egged 1 crumbed and fried In deep fat or the they may be br brushed over with fat tnt and nd broiled The result Is more like Uke meat cooked for tor forthe the first time than the ordinary over warmed over meat Cut Cutlets ets so prepared pre pro pared may be served d with any of the sauces served with chops I Steamed Mutton and Rice 4 cupfuls cooked Few drops onion or 1 cupful raw juice V 1 J rice 1 i l' l t table a 1 e a spoonful 2 cupfuls cooked chopped pars pars- mutton cut into ley Icy small email pieces U 4 cupful bread 1 I teaspoonful silt lIa crumbs i 4 t tea teaspoonful c a s p I o 00 o nf ul 1 egg V pepper Stock or water Grease Grese a mold or a bowl of of ot about 1 quarts capacity and aId line with cooked rice Heat leat the meat with theother theother the theother other Ingredients us using ung g enough stock to make a mixture that thatIs Is mols moist butwill but butwill will hold its shape Pack the meat Inthe Inthe in the center of ot the mold and cover cover with the r remaining rice grease the cover of tb the tle m mold ld If It ifa a bowl is used a n plate serve sene for a cover coyer steam or cook water Io In water enough partly to cover the mold until the contents a are e thoroughly heated through V J VI V ff 1 C I V V V V V i A J V V |