Show seasonable INT enhances the deliciousness of M lamb which ts is orre of our early summer meats after roasting the leg lee of lamb crown roast or stuffed breast serve it surrounded with individual molds of mint jelly garnish the top of the roast with cress or parsley mold the jelly elly in halves of lemon then cut with the lemon peel left on if desired into eights or quarters mint jelly take one half cupful of vinegar one cupful of tot water and add enough green coloring to make ot of the desired shade add three and one fourth cupfuls of sugar bugar one half to one and one halt teaspoonfuls of spearmint extract and one half cupful of pectin bring all to it a boll except the pectin add the pectin and the flavoring let stand a minute removed from the heat skim find and pour into jelly glasses or molds cover with paraffin if to be kept any length ot of time if lemon Is used in stead of vinegar use one and one halt cupfuls of water and the strained juice of two lemons tills this makes five glasses of jelly apricot roll take one cupful of apricot jam spread over the following roll sift sif two cupfuls of flour with three teaspoonfuls of baking powder one fourth teaspoonful of salt and rull mix in two twit tablespoonfuls tablespoon fula of butter when well blended add one beaten egg and two thirds of a cupful of milk mix and roll out spread with softened butter and cover with the jam roll up lip and press gently to flatten place in a greased pan brush with milk and bake in a quick oven for 20 to 30 minutes serve hot with simple salad chop rather coarsely a small cab bage to two cupfuls of 0 cabbage and one coarsely chopped green pepper one onion and a half cupful of 0 celery mix all well add enough mayonna mayonnaise lse to monten moisten and serve serre on heart leaves of lettuce 0 1933 western wet rn newspaper union |