Most for your money cookbook

Carve like a honeydew melon, from top to tip and all the way to the center of the stuffing, so each portion looks like the new moon with stuffing filling its convexity. AUSTRIAN GOULASH Brown 3 big onions in butter, add i teaspoon or more of paprika, i/^ pounds cubed veal, and salt. Cover with tomato sauce of consistency desired, let cook one hour. Then add 3 tablespoons cream or evaporated milk, and let simmer ^ hour; or put in cream just before serving, if desired. VEAL CUTLETS OR CHOPS Season with pepper, dip in flour and then fry with cut-up bacon. Add a dozen or so pitted olives, the kind bought cheaply in bulk at foreign groceries. Add vegetable or meat broth, or just hot water, cover and simmer until very tender. Further thicken the gravy if you wish. The bacon and olives will probably furnish all the salt necessary. VEAL BIRDS Flatten thin slices of veal with cleaver; cut in narrow strips, spread with bread dressing or liver stuffing, roll, skewer with toothpicks and fry. Dredge with flour and make a gravy of pan contents. STRETCHING THE VEAL OR PORK CHOPS Inferior cuts with bone. Dredge with flour and brown slowly on both sides in fat with a sliced onion. Fill frying pan with boiling water, or preferably water in which any delicate vegetable has been boiled. Add a second sliced onion, cut up potato and i stick macaroni for each chop; seasonings, a bit of thyme, sage or savory, and perhaps a small garlic clove, minced. Simmer for an hour, closely covered. A bit of any suitable left-over vegetable may be added at the end, a tablespoon or so of peas, cooked celery, carrot, tomato, or what have you. There should be a little liquid gravy if the cooking is slow enough. Otherwise boiling water must be added while cooking, and then the flavor and texture will not be so good. LEFTOVER ROAST VEAL Cut in thin slices, dip in warm white sauce mixed with grated mellow cheese, and arrange overlapping in the shape of a small veal loaf. Cover with more of the white sauce, grate more cheese over, then sprinkle with crumbs and brown. BREADED LAMB CHOPS Mix bread crumbs, minced ham and a little minced parsley. Season chops with salt and pepper, roll in flour, then beaten egg, then in these crumbs. Fry in hot fat and place on platter. Pour around them a sauce made of the pan contents, a little minced ham, minced pickle and meat broth. CHOPS WITH MUSHROOM SAUCE Pan-broil neck lamb chops on one side; place in buttered baking dish, cooked-side up; cover with mushroom sauce and bake until tender in hot oven. Serve hot with a sprinkling of chopped mint over each chop. LAMB WITH EGGPLANT Cut lean lamb in /^-inch cubes, season, cover with tomato sauce and bake in the oven about Vi hour, or until the meat is tender. Cut eggplant in thin slices; soak yi hour in strong salt water, dry, dip in beaten egg and fry. Heap mounds of the cooked lamb on the fried eggplant and sprinkle with chopped parsley. LAMB MEAT BALLS I POUND SHOULDER LAMB yi TEASPOON PEPPER 3 SMALL CARROTS I EGG, BEATEN I SMALL ONION 1 TABLESPOONS BUTTER OR FAT I TEASPOON SALT 2 CUPS HOT BROTH 2 TABLESPOONS FLOUR