Show 1 oil e 0 DOO YOUNG MUTTON DISHES EMON in england to Is such a M mimon highly prized meat that it seems strange that we have baye so little appreciation ot of it lamb chops are always w ell liked as Is a stuffed leg of lamb or a crown croan a roasts roast yet thera thara are so many good meat dis leg lea which may be prepared from the young mutton that it should not be slighted Casa erola of mutton bake a cut from the breast two to to three pounds or more del dei anding upon tile the cumber to serve alpe tl ti i meat with a dump cloth and sear the meat well to hold all the juices before placing it lu iu the die cas serole derole season well itell add one clove of garlic one onion sliced one eighth teaspoonful of pepper two tia spoonfuls of salt two cupfuls of canned corn and two cupfuls of string beans add two cupfuls of boiling water ater and cook tor for one to two hours houra in a moderate oven until the meat Is tender the corn and littna t aus being cooked may be added at tile the last of the cooking deviled chops select loin chops of young mut ton lon wipe clean with th a damp cloth gah the meat slightly on both sides aides four tablespoonfuls tablespoon fula of 0 olive two tao tablespoonfuls of lemor juice one ellrith teaspoonful of mus tard and 1 2 few grains of cayenne on the chops on both side and let stand one half hour broil fulcoly in broiling oien on hut ht pan annl season well vell with salt and pepper sene seme with spiced prunes soak one half pound of prune night and coots in the barnt water ate until add three whole loes cloies one fourth of a cubill of binegar three tablespoonfuls of brown sugar one liall liah beasl conru of 0 cinnamon and simmer until th mixture Is all absorbed hy by tile prunet prunes aspre hot hol n batern 14 w i n u H n |