MEATS RAGOUT OF LAMB Brown 2 pounds of shoulder lamb in bacon fat. Lamb should be cut in small pieces, Add 1 large tan of tomatoes and bring te a boil. Add 2 minced pnions and brown. Add 1 cupful of water and put all in a casserole and cook slowly for 2 hours. Add water as needed and season to taste. SPARERIBS WITH SAUERKRAUT Wipe spareribs, sprinkle lightly with salt, put in kettle and cover with water. Cover and cook slowly 45 minutes. Remove spareribs, put in 4 cups of sauerkraut and cook slowly, covered, for. 2 hours. Put spareribs on kraut, cover and cook 1 hour longer. VEAL BIRDS 1 slice veal from leg, lcup cream of (cut as thin as pos- brown or white sible) sauce l-inch cube fat salt Salt, pepper, cay= pork, finely enne chopped. Poultry seasoning 1 egg slightly beaten Hot water or stock Butter Wipe veal, remove bone, skin and fat. Pound until %4,-inch thick. Cut in pieces 4 inches long and 2 inches wide, each piece making a bird. Chop trimmings of meat, add salt, pork. Measure and add half as much crumbs. Season to taste, - Mboisten with beaten egg and hot water or stock. Spread thinly on centre of each piece of veal. Roll and fasten with skewers. Sprinkle with salt and pepper, dredge with flour. Fry in hot butter until a golden brown. Put in stewpan, add cream or sauce to half cover meat. Cook slowly 20 min- utes, or until] tender. Serve on small pieces of toast. Strain sauce in pan and cover birds and toast. Garnish with parsley. Birds may be cook- ed in covered casserole dish in hot oven, Lemon, juice Onion juice q ROAST LEG OF PORK Select a leg of pork weighing about six pounds » and score the rind evenly. Place it on a baking + pan and set it in the oven, turning it frequently > to ensure even cooking. This will require about three hours for this weight of meat. Baste fre- _ quently with its own drippings, and when: done, _ place it on a dish, thicken the gravy with a little ' flour and butter, pour it over and serve with a _ sauceboatful of tomato sauce, MOCK SWEETBREADS 1 Ib. finely chopped 4 tablespoons pork veal :- fat, chopped 2-3 cup fine bread 2 eggs, beaten crumbs 1% cup milk i-3 cup flour 3 drops tobasco 44 teaspoon. salt Mix all ingredients and mould into flat oval takes as much like sweetbreads as possible, Put th stock (chicken would be good). Bake 1 ur, ‘Temp. oor. -@ baking dish and dot with butter and cover | MEATS ie | | (Continued) PORK PIE 244 cups cold roast 14 tsp. salt pork 4g tsp. pepper 2 medium sized tart 1 cup leftover gravy apples (cored and Pastry sliced) Crisco a shallow baking dish and put in alter- nate layers of pork and apples. Season each layer with a little salt and pepper. Pour ever one cup of left-over gravy. Cover with the following pie crust: Sift together 124 cupfuls flour, 4% teaspoon salt, 1 teaspoon baking powder. Cut in %4 cup of Crisco. Add enough water to make a stiff dough (about 6. tablespoons). Roll %-inch thick on floured board, Spread 2 tablespoons Crisco to within an inch of edge. Fold over, press edges together and roll out to %4 inch, Spread with 2 more table- spoons Crisco, fold over and roll again. The ad- ditional Crisco rolled into the pastry makes i the much-prized flakiness. Prick or slash crust to allow steam to escape during baking. Put in a hot oven (400 degrees F.) until browning starts. Reduce temperature and continue baking for about 25 to 30 minutes. This pie serves 6, MUTTON CURRY 3 cups mutton, cut 4 tablespoons butter in i-inch pieces 4 tablespoons flour ~ 3 onions, cut in Jo teaspoon curry slices powder 44 teaspoon pepper- Yteaspoon salt corns 44 teaspoon pepper 1 sprig thyme Cold water and 1 sprig parsley \ boiling water Cover meat with cold water. Bring quickly to boiling point. Drain in colander and pour over 1 quart cold water. Return meat to ketlte, cover with 1 quart boiling water, add onion, pepper- corns, thyme and parsley. Simmer until meat is tender, remove meat, strain liquor. Melt butter, add flour mixed with curry powder, salt and pepper. When well blended, pour on slowly strained liquor. Bring to boiling point. Servs with border of steamed rice. STUFFED RIB CHOPS WITH APPLES 6 ribbed chops 1% 8 tart red apples inches thick Salt, pepper Celery stuffing | Flour Wipe chops, cut halfway through lean to boné. Sprinkle with salt and pepper and rub lightly with flour: Sear both sides quickly in hot, heavy frying pan. Stuff, fasten with small wooden skewers (toothpicks). Lay on rack in baking dish. Place half a cored apple on each, cut side down. Cover closely, bake in moderate oven (350 degrees) until meat is tender (about 45 minutes). Remove skewers before serving. PORK CHOPS, SWEET POTATOES | Place pork chops on large baking platter. Cover each with 1 tablespoon ‘of onion stuffing. Sur- round alternately with sweet potatoes of uniform size (parboiled) and small red apples, cored and filled with seeded raisins and currants. Bake 1% hours in hot oven (425 degrees), reducing temper- ature, if necessary. Baste with water, if neces- SAry. 4 ‘The butter knives can. be placed. on the br vad mee butter plates. .