Bone the shoulder; fill the space with pine nuts; dust all with flour; wrap in cheesecloth✪ Boiled Shoulder of Mutton and plunge in a kettle of boiling water. Boil rapidly for five minutes; then simmer for two hours. Serve with caper cauce. 82 rianned for a TWrTTATQ Family of Four iVJ.i:/ii.XO RA.GOUT OF MUTTON 1% poirnds neck of mutton 1 teaspoon salt 1 tablespoon butter Vi teaspoon pepper 1 tablespoon flour Sprig of parsley 1 chopped onion 1 bay leaf 1 carrot cut in dice 1 whole clove 2 cups hot water✪ Ragout of Mutton V2 can peas Put butter in the frying pan; when melted, add flour and brown. Add carrot, onion and meat and cook until all are browned. Put in a kettle; add water, salt and pepper and the herbs, tied in a bouquet so that they can be removed. Cover and simmer for two hours, adding the peas ten minutes before serving and removing the herbs. miSH STEW Neck of mutton 6 parboiled potatoes 1 tablespoon butter or drippings 1 carrot 2 onions Salt and pepper✪ Mish Stew Cut the meat into pieces two inches square; brown in the butter; add water to cover the meat and the onions sliced. Cover closely and simmer two hours. Add more water if necessary, parboiled potatoes cut in half, a sliced carrot and seasoning. Cover and cook one hour longer; let the potatoes be soft but not broken. Thicken as desired. A bay leaf cooked with the meat or a little Worcestershire sauce added to the gravy when finished improves the flavoro PLANKED CHOPS Broil some thick chops on one side and arrange them cooked side down, overlapping each other on the hot plank. Season with salt, pepper and butter. Cook for twenty minutes, basting fre- quently. Decorate with a border of mashed potatoes pressed through a bag and a star tube. Fill in with hot vegetables✪ Planked Chops. Serve at once with brown sauce. MUTTON CHOPS WITH PEAS Broil the chops as usual and have green peas✪ Mutton Chops with Peas boiled. Heap the peas in the center of a round chop plate; decorate the chops with paper rufiles and arrange them symmetrically around the peas. 83 MEATS Planned for a Family of Four ROAST PORK Select leg, loin, spare-rib or shoulder. If the skin is left on, cut it with a sharp knife in lines running both ways. Add water✪ Roast Pork and bake in a moderate oven, allowing from twenty to thirty minutes to the poimd. Serve with apple sauce. 1. Head 2. Shoulder 3. Back 4. Middle cut 6. Belly 6. Ham 7. Ribs 8. Lola Diagram of Cuts of Pork PORK CHOPS Have chops cut not more than a half inch thick. Place them in a hot pan and cook slowly until tender and brown. Serve with fried apples✪ Pork Chops. BOILED HAM Let the ham soak in cold water over night; wash thoroughly, trim off the hard skin near the end of the bone; put in a kettle ol cofd water; heat to boiling point and cook slowly until tender 84 ,>*!i.»»w\W*w*»?**«^i'?^tS*si»^*4!p8«?^^ * ' •Aiki^'j^^i&^Mi^<Lj^.« . . ^--^^ '. >-^ STUFFED CUCUMBERS ROAST LOIN OF VEAL FRUIT PUNCH GRAPE JUICE planned for a liyTT A XQ Family of Four IVl-C/AJ-O allowing from fifteen to twenty minutes to the pound. Let it remain in the water until cold ; then skin it and cut in thin slices. BAKED HAM ✪ Baked Ham

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Bone the shoulder; fill the space with pine nuts; dust all with flour; wrap in cheesecloth and plunge in a kettle of boiling water. Boil rapidly for five minutes; then simmer for two hours. Serve with caper cauce. 82 rianned for a TWrTTATQ Family of Four iVJ.i:/ii.XO RA.GOUT OF MUTTON 1% poirnds neck of mutton 1 teaspoon salt 1 tablespoon butter Vi teaspoon pepper 1 tablespoon flour Sprig of parsley 1 chopped onion 1 bay leaf 1 carrot cut in dice 1 whole clove 2 cups hot water V2 can peas Put butter in the frying pan; when melted, add flour and brown. Add carrot, onion and meat and cook until all are browned. Put in a kettle; add water, salt and pepper and the herbs, tied in a bouquet so that they can be removed. Cover and simmer for two hours, adding the peas ten minutes before serving and removing the herbs. miSH STEW Neck of mutton 6 parboiled potatoes 1 tablespoon butter or drippings 1 carrot 2 onions Salt and pepper Cut the meat into pieces two inches square; brown in the butter; add water to cover the meat and the onions sliced. Cover closely and simmer two hours. Add more water if necessary, parboiled potatoes cut in half, a sliced carrot and seasoning. Cover and cook one hour longer; let the potatoes be soft but not broken. Thicken as desired. A bay leaf cooked with the meat or a little Worcestershire sauce added to the gravy when finished improves the flavoro PLANKED CHOPS Broil some thick chops on one side and arrange them cooked side down, overlapping each other on the hot plank. Season with salt, pepper and butter. Cook for twenty minutes, basting fre- quently. Decorate with a border of mashed potatoes pressed through a bag and a star tube. Fill in with hot vegetables. Serve at once with brown sauce. MUTTON CHOPS WITH PEAS Broil the chops as usual and have green peas boiled. Heap the peas in the center of a round chop plate; decorate the chops with paper rufiles and arrange them symmetrically around the peas. 83 MEATS Planned for a Family of Four ROAST PORK Select leg, loin, spare-rib or shoulder. If the skin is left on, cut it with a sharp knife in lines running both ways. Add water and bake in a moderate oven, allowing from twenty to thirty minutes to the poimd. Serve with apple sauce. 1. Head 2. Shoulder 3. Back 4. Middle cut 6. Belly 6. Ham 7. Ribs 8. Lola Diagram of Cuts of Pork PORK CHOPS Have chops cut not more than a half inch thick. Place them in a hot pan and cook slowly until tender and brown. Serve with fried apples. BOILED HAM Let the ham soak in cold water over night; wash thoroughly, trim off the hard skin near the end of the bone; put in a kettle ol cofd water; heat to boiling point and cook slowly until tender 84 ,>*!i.»»w\W*w*»?**«^i'?^tS*si»^*4!p8«?^^ * ' •Aiki^'j^^i&^Mi^<Lj^.« . . ^--^^ '. >-^ STUFFED CUCUMBERS ROAST LOIN OF VEAL FRUIT PUNCH GRAPE JUICE planned for a liyTT A XQ Family of Four IVl-C/AJ-O allowing from fifteen to twenty minutes to the pound. Let it remain in the water until cold ; then skin it and cut in thin slices. BAKED HAM

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