Show FM K I 1 NV M aln N b spiced fruit and green beans pretty meat loaf see recipes below lean meats most homemakers have already had their introduction to lean or utility beef for which they have to use long moist heat cookery there is also such a grade of lamb and veal on the market in tact f ac there is news n ws which sho show w th that at Z a surplus tf lamb 04 and vaal va al will soon come to market this is lamb layna or veal which has not teen fattened and which requires lorg slow cooking to make it tender instead of roasting or broiling wi ue braising blaising bra ising to turn it out juicy aidi tender its as nutritious but ower in calories as the top grado grades grad o of meat that have been fat fattened tenee seasonings play an important role a making this meat palatable to the taste A touch of garlic with lahb is good but there are other r ices want to keep on hand 0 0 make this meat good they are bay leaves pepper corns capets capers onions parsley shire ire sauce and mint i savory lamb loaf serves 6 vt pounds ground shoulder or neck of lamb 2 teaspoons salt vf 14 clove garlic minced or 4 cup chopped onion I 1 cup milk cup fine bread crumbs 1 egg 3 cups seasoned mashed pota toes if desired combine all ingredients except mashed potatoes pack into a loaf pan and bake in a degree oven for 1 hour and 20 4 minutes when baked turn out on a cookie sheet and frost with hot mashed potatoes loaf may also be left in pan and potatoes placed or on top then browned quickly in oven porcupine balls serves 6 3 2 pounds ground shoulder of lamb vf I 1 2 clove garlic chopped fine 2 tablespoons butter or drippings droppings drip pings Vs cup raw rice I 1 teaspoon salt 2 cups boiling water 3 tablespoons flour I 1 va cups milk I 1 teaspoon salt va teaspoon pepper brown garlic in butter mix lamb rice and salt and shape into 12 balls brown in same fat pour water over lynn chambers point saving menu lamb loaf with mashed potato frosting glazed carrots pear salad whole wheat Biscuit sr orange marmalade custard pie beverage recipe given balls cover and simmer for I 1 hour remove balls add flour salt and pe pepper to fat in pan mix thorough ly y add milk and cook until it thickens hickens place balls in sauce and serve noodles are a good starchy food to serve with veal and celery and parsley bring out its delicate flavor veal stew with celery and noodles serves 4 ii pounds cubed shoulder breast or shank of veal cut in cubes bounces 2 ounces of salt pork 2 tablespoons flour 2 teaspoons salt 2 cups water acup 1 cup celery cut I 1 cups uncooked noodles parsley cut salt pork in tiny pieces and fry in kettle until browned lightly flour veal and brown slowly in salt pork fat add Z salt and water cover and simmer slowly for two hours add celery and cook until tender cook noodles 1015 10 15 minutes in boiling salted water until tender drain serve by placing noodles in center of platter and surrounding with stew grilled lamb patties serves 6 2 pounds shoulder flank or breast ot of lamb 4 11 cup dry bread crumbs va cup milk 6 strips of bacon 6 pear halves va cup mayonnaise season lamb with teaspoons salt and vi 14 teaspoon pepper add milk and bread crumbs and shape lightly into six patties wrap each with strip of bacon skew skewered ed in place with a toothpick pe place I 1 ace on broiler rack and broil six minutes then turn add pears to rack with a teaspoon of mayonnaise in each one finish broiling 68 6 8 minutes A pork sausage link may be used in place of the bacon and should be placed on top of the patty lamb potato hot pot serves 4 4 lamb neck slices about VA III ills ibs 2 tablespoons melted fat wt cups canned or stewed tomatoes 2 cups sliced onion 1 minced garlic clove 2 teaspoons salt 3 cups sliced peeled potatoes 1 tablespoon flour 2 tablespoons water brown lamb in deep skillet or heavy kettle add tomatoes onion garlic and salt simmer covered for I 1 hour add potatoes and simmer for another 30 minutes mi arrange in slices on platter with potatoes over them blend flour and water and stir into gravy bring to a boil pour around and over potatoes get the most from your meat get your meat ro roasting as ting chart from aliss lynn chambers by writing to her in care 0 of western newspaper union south desplaines street chicago 6 III it please send a stamped sel self addressed envelope for your reply rep eleacer hv weater v um |