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Show green pepper, salt and pepper to season and one well beaten egg. Put Into a well buttered baking dish, sprinkle the top with crumbs and grated cheese. Bake In a moderate mod-erate oven half an hour. Lamb Brochettes. Have young mutton from the fore quarter cut into Inch cubes. Put on to metal skewers alternating with pieces of salt pork cut half as thick. Sprinkle with seasoning, brush with melted fat, dip Into crumbs and bolL Serve with chill sauce and green peppers, stuffed with seasoned rice. Lamb or Mutton Sandwich. Chop any leftover roast or cooked lamb and add to a dish of scrambled scram-bled eggs. While hot place on buttered but-tered bread or toast and top with sliced fried tomato. Serve hot. Copyright. WNU Service. VEGETABLES AND LAMB WE ARE not confined to the succulent suc-culent green vegetables of the summer for the vitamin-rich foods which are needed ln our diet, as the winter vegetables are full of these life-giving substances and canned foods contain them ln varying vary-ing amounts. When fresh tomatoes become too expensive, the canned tomatoes are always available. Besides Be-sides these canned vegetables we have the cabbage, carrots, celery, cauliflower, onions, rutabagas. Milk, butter and eggs contain vitamins as do liver, kidney, cheese, citrus fruits and lentils. Kohlrabi and Carrots. Take one cup of diced kohlrabi and carrots, cook In separate saucepans sauce-pans In boiling salted water until tender. Drain and cook in two tablespoons table-spoons of shortening until slightly browned. Melt two tablespoons of shortening, add two tablespoons' of flour and mix well until smooth. Add one cupful of milk gradually, stirring until smooth. Add one beaten beat-en egg yolk, one tablespoon of minced parsley and salt and pepper to taste. Add the vegetables and serve hot. Kidney Beang and Corn. Mix two cups of canned kidney beans with one and one-half cups of corn, one tablespoon of minced |
