Show olze anek KITCHEN ITEM CABINET ls newspaper paper union ITIs tl beautiful to leave the world awhile lie for the soft visions ris ot at the tha night and tree free at last from mortal care car and gulle eulle to live as only on ay iy in the angel s ight in 1 sleeps ae eps sweet realm treat in so costly cosily shut in where at it the be worst we only dream at 0 sin joan J a hn 0 saxe MORE MOHE ABOUT LAMB 1 tile the breast or of lamb Is one oi of the most tasty cuts when properly cooked and served it Is especially flavored as it contains con balna a large amount of extract i ives stuffed and rolled then roasted it Is a choice main dish stewed end and served with peas it Is a roost most wholesome dish cover with strips of bacon reason well and add one half cupful of wa water and bake babe three fourths of an hour served with potatoes baked with it find basted with the pan fat one ni may ay have a whole meat meal in the batting baking dish scrambled lamb cut tip p two cup auts of leftover lamb beat four eggs ond and add four tablespoonfuls of milk sill mix and an scramble anble in butter betterin but terIn in a hot ying flying fl pan serve with french fried piled filled around the lamb on a hot platter I 1 scotch broth cook a well cutup cut up lamb iamb shank in one and one halt half quarts of water season well with salt when the mat inco t ts Is first put on add two to cupfuls of diced dicea potatoes one cupful of diced dicea carrots one half cupful of carrots put through the lie meat chopper cho pier two onions sliced coo choh until the vegetables are tender strain and cool if the fat Is to be removed or it may be served with the tables hies barbecued lamb cut cold roasted lamb iamb into thin slices and reheat them in a sauce made its is follows diio tablespoonfuls of butter one on halt tablespoonful of vinegar one third cupful of currant jelly betly and one fourth of mustard roast leg of lamb rub salt pepper and onion all over the meat insert small slices of clove of garlic ln in the meath meat using one clove place in a hot oyen oven and sear the neat on all sides add one half cupful of water slice two tomatoes and one onion and place around the lamb with elx or eight potatoes rott roast in a liot hot oven basting the vegetables ve often with the i meat servo very hot with the pan gr gray avy mint sauce Is always good to serve with ith lamb chop one fourth cupful of mint add a teaspoonful of powdered sugar and pour over a tablespoonful of boiling vinegar serve with the roat roast uses for leftover turkey there Is not as a rule much reason to study leftovers for turkey when the prices for the bird are so high however when one does not have elou enough Is at the festive board to lick the platter dean clean here are a few suggestions turkey Bombay Cut the turkey meat into half inell inch pieces heat 0 one a e tablespoonful 0 I 1 fat bidd one tablespoonful of minced green pepper and two minced onions brown five minutes then add one half cupful of chopped apple one cupful of uncooked rice two cupfuls of consomme one half cupful of strained torinto juice one teaspoonful of salt and one eighth teaspoonful of pepper add two cupfuls of turkey meat mix well and place in a casserole bake 45 4 minutes remove and add to the hot two beaten egg yolks and two tablespoonfuls of grated pari alleese el chet leese sc mix lightly put all in a grear rd mold and steam 25 minutes minute iod and serve hot with re heated gravy creole turkey moke ID e a sauce using the following take one tablespoonful of fut fat add two green peppers and one medium sized onion finely chopped cool cook for three minutes add one can of tomato soup end one table spoonful of flour season with one teaspoonful each of salt sail and sugar vilen well ell blended add six small skinned mushrooms till ced one half teaspoonful each of chives and pars icy place ilace a row of turkey slices slice overlapping each other ov ou a flat baking dish moisten with a little melted hutter butter and heat thoroughly thu roughly garnish the platter with celery and plu pimento strips turkey country style trim orf off all tile meat from the turkey leaving it in ns as large pieces as possible put the bones and skin in a saucepan add one carrot two potatoes and twelve small onions nil all cut into quarters cover with two quarts of water any leftover gravy find cook well covered for an flour or more strain off the broth the vegetables thicken the with two tablespoonfuls ench each of butler unit flour cooked together when lie file thickened broth comes comee to a boll season with salt pepper ilind ca vInne pour into a deep alish dl sli add the lie chopped parsley arid and celery and turkey and serve |