Show ROAST LAMB AND MUTTON ARE EXCELLENT N U I 1 ty the united states department or agriculture cold roast lamb iamb and mutton thinly sliced are excellent but the family may be tired of haa having ing the remains ot of the roast served that way or the pi pieces ef so may be too small to slice in either event these suggestions for utilizing tahl kind hind of leftover left over meat offered by the united states department of agriculture may be appreciated by the one who prepares the family meals mired lamb chop pieces of lenn cold roast lamb fine A pint of nf chopped meat will nerve merve a fiti fainuu ally of five or six rub hub 1 tablespoonful tablespoon tul each of butter and flour together add pint of milk stir until boiling add tablespoonful of finely chopped parsley 24 4 teaspoonful salt and a dash of cayenne add the meat und and stand over hot water serve in a border of rice cutlets of cold mutton from a leg of mutton cook cooked ed rare cut pieces about the size of an ordinary loin chop these may be fried in a little fat or dipped in egg and bread crumbs and fried in deep fat or they may be brushed over with fat and brol broiled led the result Is more like meat cooked for the first time than ohp ordinary warmed over meat cutlets so prepared may be served with any of the sauces served with chops |