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Show ...UvV i N 5k Ax fyy and intriguing fragranco off tondor young vool . . . roM wiA a spicy bluobojiy ralit h . . . roosfod to notfoclioa with a fiNunoffous glazo ond sorvod wh oxsra rositn. Tho dsticoto flavor Veal Shoulder Roll Surprise Remove veal from oven after 2 hrs. Remove slices of bacon or salt pork. Spread roll with Set out & roast meat thermometer and shallow roasting pan with rack. Wipe with a dean, damp doth 4 In. vool showldor roll Cut one end of the cord tied around the roll; remove and set cord aside. Carefully unroll veal and spread over it in a layer about H in. thick Rollsh EIuoborry-Lomo- n Reroil the veal and again tie with cord. Rub the roll with a mixture of , 2 toospoons soft 1 loaspoon monosodium glutamcto V4 loaspoon poppor Place veal roll on rack in roasting pan. Insert roast meat thermometer at top center of veal roll, being sure that bulb rests in center of the roll. Lay over the veal 4 sBcos bacon or soft pork Roast veal uncovered at 300F. i 1 " J. l ' vv c ; lA - btf About ii i cups sauce Set out a mediurar-siz-e saucepan. Grate and set aside 2 ox. (obovt Yt cup, gr&9d) ;" Ofddarth9 Melt in the saucepan over low heat cmp butter or margarino . tootpoon tolt ium glutamato monotod A. loaspoon " mustard tooipoon dry Fow groins coyonno poppor Heat until mixture bubbles. Remove from heat. Add gradually while stirring V4 con-stant- ly 2 cups milk Return to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 min. A longer. Cool sauce slightly and add the grated cheese all at one time. Stir sauce rapidly until cheese is melted. Serve sauce hot wi$ vegetables. To keep sauce warm, cover and place over simmering water. - -- About 8 oerongfl Relish Skim to remove foam, if necessary. Carefully and thoroughly drain the, jars and set them right side up on a cooling rack. ', Set out heavy, large saucepan or kettle and 4 sterilized jars, j . Blend in a mixture of Yt cvp flour . - Blueberry-Lemo- n light ful Sauces for Vegetables Va Serve veal on a heated platter garnished with small bunches of Wofor cross Relish. Serve with Bhiebeny-Lemo- n - 1-- ing water. Cover and cook 10 to 1 2 min., stirring occasionally. Remove cover and vigorously stir about 3 tablespoons of this hot mixture into . 1 n UflhHy gf yotkr in double into mixture blend Immediately 3 to 5 water boiler. Cook over simmering mixture min. Stir slowly to keep cooking evenly. Remove from heat. Gradually stir " in Vi cvp cidr vin0or Seryr sauce hot with vegetables or meat. Return veal to oven and continue roasting about H hr., or until internal temperature of veal reaches 170F. The total roasting time should be about 2H hrs.; allow about 40 min. per pound. Remove' from oven; remove thermometer and keep veal hot. Allow to stand 20 to 30 min. before serving. This allows veal to absorb its juices and become easier to cam. Remove cord from roll. fc ;'" Roiish Clwoborry-Unio- n pt. To sterilize jars, cover with boiling water and bofl about IS min. Set jars aside in the water to keep hot until ready to use. Melt over simmering water about 14 lb. paraffin Meanwhile, quickly wash, drain and put into saucepan 4 cups firm, froth Muottorrios Crush berries thoroughly; add and mix thoroughly J7 cups sugar V cup lomon ulco 1 Yt y Skim relish mixture again, if necessary. Stir r dish and immediately pour into jars to about H in. from top. Remove any particles of relish that may be on the inside of jars above the surface of the jdish. Pour enough of the melted paraf&n onto top of hot relish to" make a layer about H in. thick on each jar. Cool relish completely. Again pour enough melted parafiin onto top of relish to make another layer of paraf&n about H in. thick. Carefully tilt jars to evenly distribute the paramn over the top and seal it to the edges of the jars. When paraffin is completely cool, cover and labd jars. Store relish in a ' loblospoons cratod lomon -- : Y loaspoon salt Ya loaspoon dovos Stirring constantly, rapidly bring mixture to boiling. Boil rapidly 1 min. without stirring. Remove mixture 1 from heat and blend In ill V4 cup boHlod ffru poctln . cooL : dry place. - About 4 pt. rrlUh mm MAOAETil About 2 cup$ $auce MAY 154 FAMILY |