(To break the eggs, knock an egg on the side of the table or of a pan. Insert right thumb in crack. With fingers of both hands pull shell apart and drop egg gently into a dish. Slide egg from dish into f lying pan and continue with second egg. By keeping each egg separate from the others an old egg may be discovered and thro^v^l out without damaging others.) If hard eggs are liked turn each egg over with pancake turner and cook again. Take up into platter and garnish with a bit of parsley or lettuce. Serve at once. 51 MEXICAN LAMB, EN CASSEROLE Take 2 cupsful of cooked lamb cut into small pieces before measuring. 2 small dried onions, cut very fine, 1 cupful of cooked carrots, sliced, 1 green pepper, cut into long strips, 1 cupful of cooked rice, Any leftovers of tomato, peas or lamb grav^^ on hand may also be used, and will add to the flavor. Measure out 1 tablespoonful flour, 1 teaspoonful of salt and 1 salt spoonful of pepper and mix together dry ready for use. Grease the sides and bottom of a casserole dish, or any good baking dish, with meat drip- pings or oil. Put in a layer of meat and rice and vegetable and sprinkle i^ the flour, salt and pepper over all. Put in a second layer of meat and rice and vegetables and sprinkle on the second half of the seasonings. 53 MEXICAxX LAMB, EN CASSEROLE Put 2 tablespoonst'ul of ketchup over the top. (If any tomato has been used this may be omitted if desired.) Pour over the whole dishful 2 cupsful of hot water. Sprinkle bread or cracker crumbs over the top and bake 35 minutes. Serve hot. This is enough for five people. This is a very economical and delicious way to use up the last bits of a large lamb roast. As meat and vegetables are all in the one dish it, with the addition of a salad or desert, makes a whole meal. ^5 MEAT LOAF Buy 11/2 pounds of beef and 1/0 pound of fresh pork, ground together. Measure out 2 cupsful of bread crumbs, 1 cupful of milk, 1 tablespoonful salt (be sure this is level only), 1/2 teaspoonful pepper. Crack 1 egg and drop into saucer. Cut up 1 green pepper (this may be omitted if out of season). 1 dried onion. Put meat into a large mixing bowl. Put all ingredients in with the meat reserving 14 cupful of crumbs for later use. Add 2 tablespoonsful of ketchu✪ Mexican Lamb, en Casserolep. Wash your hands carefully with soap an.l dry well. Prepare a baking pan by greasing with meat drippings. With both hands mix the meat and ingredients till all are well worked together. This may be done with two big forks but a much better result is obtained if hands are used. 57 MEAT LOAF Lay the meat loaf, when well mixed, in the bakiiiti: pan. Press firmly till neatly shaped. Sprinkle i/4 cupful of bread crumbs over the top. Bake in moderately hot oven for 50 minutes. This recipe may be molded into 2 loaves and then will bake in 35 minutes — a sa\dng of gas. Kemove from ovon. With a spatula loosen from the baking pan. Slide onto a warm platter, garnish with a bit of green and serve at once. This amount \\all serve 4 people for at least 2 meals ; for use the second meal the meat may be sliced cold or carefully reheated. 59 SAKDINES ON TOAST Open a can of sardines according to the direc- tions given on the can, and pour the contents onto a plate. ✪ Sardines on Toast

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(To break the eggs, knock an egg on the side of the table or of a pan. Insert right thumb in crack. With fingers of both hands pull shell apart and drop egg gently into a dish. Slide egg from dish into f lying pan and continue with second egg. By keeping each egg separate from the others an old egg may be discovered and thro^v^l out without damaging others.) If hard eggs are liked turn each egg over with pancake turner and cook again. Take up into platter and garnish with a bit of parsley or lettuce. Serve at once. 51 MEXICAN LAMB, EN CASSEROLE Take 2 cupsful of cooked lamb cut into small pieces before measuring. 2 small dried onions, cut very fine, 1 cupful of cooked carrots, sliced, 1 green pepper, cut into long strips, 1 cupful of cooked rice, Any leftovers of tomato, peas or lamb grav^^ on hand may also be used, and will add to the flavor. Measure out 1 tablespoonful flour, 1 teaspoonful of salt and 1 salt spoonful of pepper and mix together dry ready for use. Grease the sides and bottom of a casserole dish, or any good baking dish, with meat drip- pings or oil. Put in a layer of meat and rice and vegetable and sprinkle i^ the flour, salt and pepper over all. Put in a second layer of meat and rice and vegetables and sprinkle on the second half of the seasonings. 53 MEXICAxX LAMB, EN CASSEROLE Put 2 tablespoonst'ul of ketchup over the top. (If any tomato has been used this may be omitted if desired.) Pour over the whole dishful 2 cupsful of hot water. Sprinkle bread or cracker crumbs over the top and bake 35 minutes. Serve hot. This is enough for five people. This is a very economical and delicious way to use up the last bits of a large lamb roast. As meat and vegetables are all in the one dish it, with the addition of a salad or desert, makes a whole meal. ^5 MEAT LOAF Buy 11/2 pounds of beef and 1/0 pound of fresh pork, ground together. Measure out 2 cupsful of bread crumbs, 1 cupful of milk, 1 tablespoonful salt (be sure this is level only), 1/2 teaspoonful pepper. Crack 1 egg and drop into saucer. Cut up 1 green pepper (this may be omitted if out of season). 1 dried onion. Put meat into a large mixing bowl. Put all ingredients in with the meat reserving 14 cupful of crumbs for later use. Add 2 tablespoonsful of ketchup. Wash your hands carefully with soap an.l dry well. Prepare a baking pan by greasing with meat drippings. With both hands mix the meat and ingredients till all are well worked together. This may be done with two big forks but a much better result is obtained if hands are used. 57 MEAT LOAF Lay the meat loaf, when well mixed, in the bakiiiti: pan. Press firmly till neatly shaped. Sprinkle i/4 cupful of bread crumbs over the top. Bake in moderately hot oven for 50 minutes. This recipe may be molded into 2 loaves and then will bake in 35 minutes — a sa\dng of gas. Kemove from ovon. With a spatula loosen from the baking pan. Slide onto a warm platter, garnish with a bit of green and serve at once. This amount \\all serve 4 people for at least 2 meals ; for use the second meal the meat may be sliced cold or carefully reheated. 59 SAKDINES ON TOAST Open a can of sardines according to the direc- tions given on the can, and pour the contents onto a plate.

The junior cook book