The Institute cook book

Soak over night if necessary. Wash and trim off all dark skin; place in kettle; cover with cold water and boil a half hour. Remove to cooker for four to six hours, using one radiator. Boil about eight hours if no radiator is used, and reheat when the time is half expired. FRICASSEE OF LAMB Cut two pounds of lean lamb into inch cubes; dredge with flour and brown in a frying pan, using a little suet to keep it from burning. Place in kettle and add just water enough to cover. Boil for ten minutes and place in cooker for six hours. Thicken with one tablespoon of browned flour mixed with cold water; season to taste and serve on toast. ROAST LAMB Select a small leg of lamb and cut off the shank, seasoning well in the usual way. Place in the larger vessel and use both radiators. Allow about twenty minutes or more for each pound of meat. Prepare sauce in the usual style. LAMB CHOPS ROASTED Cut out the bone from each chop; roll up chop; pin together with toothpick; put in buttered pan; season with salt and pepper. Place in pan and put in baking rack for forty-five minutes, using two radiators. BOILED LEG OF MUTTON Place mutton in kettle and cover with boiling water. Boil for thirty minutes and place in cooker for three hours, using one radiator. [illustration: page header] ROAST PORK Select a piece suitable in shape for fitting in the larger vessel and cook from one hour and a half to three hours, according to the size of the roast. SWEETBREADS Wash sweetbreads and soak in slightly salted water for one hour. Plunge them in boihng salted water and boil three minutes. Place in cooker for two hours. Then plunge them in cold water; when chilled, remove membrane. They may be rolled in crumbs and egg and fried, or broken in small pieces to cream. PORK TENDERLOIN Choose thick tenderloin; spht them, but not quite through. Make dressing of fine bread crumbs, salt, pepper and melted butter. Stuff tenderloin and bind together. Have tablespoon of melted butter in cooker kettle; add tenderloin and bake in roasting compartment one and a half to two hours. BOILED TONGUE Place tongue in water three hours before cooking. Put in kettle; cover with water and bring to boiling point. BoH thirty minutes; then place in cooker with one hot radiator for eight hours. If wanted for immediate use remove skin and set aside to cool. CURRY OF VEAL 1 large onion 1 teaspoon salt 1 tablespoon butter 1 tablespoon flour 1 tablespoon curry powder 1 pint hot water 2 pounds lean veal Fry the onion in the butter. Mix curry powder, salt and flour, and stir into the butter and onion. Add gradually the hot water or stock. Cut the veal in small pieces, and brown them in hot fat. Add them to sauce; remove to the cooker for four or five hours, using one radiator. Place meat on hot platter and arrange a border of boiled rice. VEAL CROQUETTES Put the veal in the kettle with enough boiling water to cover. Remove to the cooker for three hours. Use one hot radiator. [illustration: page footer] Chop fine and season highly with salt, pepper, celery salt, paprika and lemon juice. Use one and a half cups of veal with one cup of thick cream dressing. Shape in cylinders. When cool roll in egg and bread crumbs and fry in hot fat. VEAL LOAF 3 pounds chopped veal 3 tablespoons milk