Show r 10 THE KITCHEN CABINET kil 10 newspaper Nw per union all d day ay to w watch a the blue blua wave cu cuil ri and brek break all AH nigh t to hear it plunging on thi shore in this ben dream such drafts ot of 11 life 1 I take taka I 1 cannot ask for anore thomas dalley aldrich LAMB AND MUTTON mutton Is so well liked in ili Hoi hoagland gland and used so freely that it seems strange that wo we lit in america cannot servo serve it oftener tint and more freely when mutton la Is properly killed and cared for there ts Is no objectionable I 1 tio wooly lavor flavor I 1 the mont should never be ba touched with alth tho the hands after handling bundling tile alio wool as tile the wool grows on the byln and the oil flom it flavors tho the ment remove tho the aln carefully before cooking roast log leg of lamb hub salt popper pepper and onion avith tah tiny sweet spot fat till all over ali alio ment meat place ili i a ron roasting sting pail and sear scar it well in a lot liot oven now add one half cupful each of water and sliced onion one cupful of 0 sliced tomatoes toron toes eight peeled potatoes around tho the log leg of lamb lit in a hot oven and servo serve very hot with n gravy made front from the liquor in tho the the pan pail mint sauce may be served with the initia to prepare it minco a half cupful of mint and pour over it a tablespoonful of boiling water cover and let stand adding a tablespoonful of vinegar and a little sugar to serve mutton stew put n neck piece of mutton on to stew in ili boiling water with a email onion fel immar romer until tender then add it a enn can of peas thicken tile the gravy and serve with the pens peas poured around tho the meat add sen sell coning of salt find and pepper after the tha meat Is 18 partly cooled cool tool ed ced mutton en casserole Cass crola drown brown a 0 pound or less of mutton cut from the shoulder and in berving sized pieces when well browned season well and dredge with nour flour add one cupful or more of carrots a cupful ot of peas lions one onion to tile the ment cover and bake in a casserole for two to three hours houra serve front from the casserole barbecued lamb cut cold roast const lamb into slices and reheat them in tho following sauce two tablespoonfuls of butter one liala tablespoonful of vinegar one third cupful of currant jelly and one fourth teaspoonful spoonful ten of 0 mustard cook until the lamb to la well heated and flavored DESSERT FOR ever evena DAY on tho the busiest IVY time Is very precious you might moke make fifteen minute pudding T take it e one teaspoonful of anki baking ng powder a A 4 pinch of salt and enough good milk or fresh buttermilk to make a drop batter butter custard cups drop a tablespoonful of batter then a tablespoonful of canned cherries and another spoonful of batter batler nud and put to cools in ann n pan of boiling water well covered fur or 15 minutes servo with sugar and cream edinburgh pudding lna taku one halt pound of oatmeal ont meal one cupful of thick cu cuard tard flavored with vanilla one nod and one halt half pints of water one fourth of a cupful of milk one half teaspoonful of stilt and two ounces of coconut coole cook the oatmeal in tho the water ater with the salt and milk cool and turn into tile custard pour into molds and serve when molded with coconut sugar and cream lemon Werl ngua take ono inick three ounces of sugar one cupful of fine alne bread crumbs two ano eggs the juice and rind of a lemon mix till all in gred lents set baking la ili a deep pie plate set away to cool co cover er with a meringue tind and brown serve cold snow jelly prepare tiny any desired flavor or of gelatin and when it la Is thickening whip it until foamy chill chili and pile on oil top tell of auy any molded gelatin 0 of f other flavor using pineapple for ono one and raspberry for the other with whipped cream spiced tea cikes cakes IL alx and sift one and one halt half cupfuls of fluur flour with ith two teaspoonfuls of baking powder one eighth teaspoonful of nutmeg and one fourth teaspoonful of mace cream on fourth of a cupful of shortening add ono one cupful of sugar two well beaten eggs one halt half cupful of milk added alternately with the flour add a few raisins and bak baki i in greased muffin tins cover with maple frosting and sprinkle with chopped filberts egg rolls boils scald and cool one fourth of a cupful of milk add ono one yeast toast cake mix well and add one cupful of scalded milk cooled stir in two cupfuls of flour beat well and set away in a warm place until light adl add the iho yolks of two ggs half a teni teaspoonful poon of salt halt half a teaspoonful of sugar one fourth of a cupful of butter and flour enough to knead knead until smooth shape into small halls balls when it lins has become light press a cavity with the thumb and ancl set into this halt half a teaspoonful ica of jelly work the dough over the opening keeping the jelly near the top crust let rise to double the bulk and bake twenty minutes in a hot oven |