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Show kitcIienH IsJcabinetEI -pyrlght. IKI1, We. urn N.wip.por Unlun Who hath not mat with home-mail bread, A hoavy compound of putty and lead. And home-made wlnea that rack the head, Home-made pop that will not foam And home-made dtihes that drive one from home. Hood. MORE LAMB AND MUTTON. Thoso who object to mutton (which Is so populnr In Knglnnd) do not object ob-ject to tho nicely roasted -5SrV. olnt or ,CR of ln,nu lf " Mla Is properly killed and WBjflm cared for. Tho skin YgggsH should always bo ro- VvjLv movcl1, Do not touch tho sflUI "Kat uftcr hnndllnfc the I- tH skin. Tho wool grows on cvVk tho skin nnd tho oil from )') tho wool gives the meat 1 f V tlio objcctlonoblo flovor. Koait Leg ot uamo Kub salt, pepper and onion with any sweet fat all over tho meat. I'laco In n roasting pan nnd sear It welt In a hot oven. Now add one-half cupful of water, ono cupful of tomato or two sliced fresh ones, one onion nnd six or olght peeled potatoes around the leg of lamb, llonst In n hot oven nnd servo very hot with a gravy mndo from tho Jlquor In tho pun. Mint sauce nrny" bo served with It If do-sired. do-sired. Mutton Stew. Tako n neck piece nnd put on to cook In boiling water with a small onion. Simmer until tender, then ndd n can of peas, thicken thick-en tho gravy and servo tho pens and gravy poured around the meat. Sen-son Sen-son well with salt nnd pepper wlillo cooking. Mutton en Catserolo. Drown a pound or less of mutton cut from tho shoulder, cut In serving sized pieces. When well browned senson with salt, pepper and dredgo with flour. Add one cupful or more of carrots, n cupful cup-ful of pens, ono onion nnd placo In o cnsserole to bako for two or three hours. Servo from the cnsserole. Barbecued Lamb. Cut cold rnr lamb In-sllcos nnd reheat them In th following sauce: Two tablespoonfula of butter, one-half tablespoonful of vinegar, one-third cupful of currant Jelly and onc-fowrth tenspoonful of mustnrd. Cook until tho lamb Is well hontcd and flnvored. Lamb Pattlea. Grind meat from the shoulder, season, form Into small pottles, wrap each In n strip of bacon, fastening with n toothpick. Fry until well browned In a hot frying pan and servo with tho pan gravy. Boftly the evening came. The oun from the weetorn horizon Like a magician extended hla golden wand o'er the landscape. Twinkling- vapors arose, and iky and water and forest Seemed all on nre at the touch, and melted and minded together. Evangeline, WORTH WHILE DISHES. After you hnvo enjoyed Hubbard squash, baked and steamed and HklRTtl ho worth whlls fcSNty.l trying: 1 WW 8 o u f f I o d U ) J& medium sized kVy J Hubbard squnsh, -"i' removo tho secdi and tho stringy portion and removo tho rind. I'laco In a steamer nnd cook over boiling wntcr until tender, then mash nnd season to tasto with salt, pepper and butter. To two cupfuls of tho mashed squash add gradually ono cupful of crenm nnd when well mixed, tho yolks of two well-benten eggs. Mix well, then fold In tho whites of tho eggs beaten stiff. Four Into a buttered linking dish nnd bako In a moderate oven until firm. Servo at once. Bread Sponge Cake. Tako ono and one-bnlf cupfuls of sugar, three-fourths three-fourths of ii cupful of Inrd or any sweet fat, two well-beaten eggs, one-fourth one-fourth of a cupful of sweet milk, two cupfuls of brood sponge, three cupfuls of flour nnd ono ;enspoonfd of soda. Add sptcos, raisins nnd it fow nuts If liked. Mix well und when risen bnko. Stuffed Quinces. Feel and coro six quinces nnd placo them In a baking dish with one cupful ench of sugar nnd wnter: Fill tho cavities with chopped nuts nnd raisins, cover nnd bnko until tender; set nwoy to cool. Servo with cream. Golden Fleece. Hrcak In bits nnd melt In u frying pnu one-half pound of cheese, adding ono cupful of cream and a dash of cayenne. When smooth break over this mixture llvo fresh eggs, caver for two minutes; when the white Is set, removo the cover, add Bait and beat tho mass briskly with a large spoon for o few minutes. It will rls In a yellow fonrn. Servo on buttered crackers or toast. |