Cut the meat in rather thick pieces, as even as possible. Put the bones in the stewpan with cold water, cut up vege- tables, herbs and spice. Add seasoning and a few drops of caramel. Simmer for 2 hours; strain; melt the butter and flour together until brown; add stock by degrees and let boil. Skin and slice the tomato, put with the meat in the sauce, and simmer very slowly Yi hour. Arrange with strips of toast about dish. Mrs, M. A. Rotherham. Jambolia. Six or seven slices of cold mutton or beef, and two slices of salt pork, cut in pieces and fried brown. Stir 2 tablespoons flour into the fat. Put this with 1 quart tin of tomatoes, 3 sliced onions, 1 red pepper pod, in a small roasting pan, and bake slowly 2 hours. Add water, salt and pepper, if neces- sar✪ Jamboliay. Cut the center from a fresh loaf of Table Queen ; heat the loaf thoroughly, fill with the Jambolia, put on the top and serve. Mrs, Charles Scadding, Lamb's Tongues in Brown Sauce. Boil the tongues till tender. When ready to serve, pour over them a rich brown sauce, rather thick, flavored with sherry and Worcestershire sauce. Put pickled walnuts around the sides of the platter. Miss Failing, Loin of Mutton Braised. Remove bone from the mutton, thoroughly rub it with teaspoon of salt and same of pepper mixed. Roll neatly and tie. Cut up 2 pieces celery, carrot, onion and turnip, and put them in a stewpan with the mutton on top, with enough water to nearly cover. Simmer slowly XYi to 2 hours. Lift mutton into dripping pan with few spoonfuls of the stock; set in MEATS 83 brisk oven until brown. Strain stock, skim off fat. Put 1 tablespoon butter in saucepan, when brown, add flour and brown. Add stock and a dozen button mushrooms, pepper and salt. Boil 8 minutes. Dish with mushrooms around and gravy strained over. Mrs. R . B. Sinnott. Rack of Spring Lamb Menagere. Have a rack of lamb well trimmed. Put in a baking pan with salt and pepper; then put in oven and let brown nicely, new carrots. When the lamb is colored, add your potatoes, Have 8 or 10 new potatoes, just as many small onions and carrots and onions, and let cook Yi hour in a slow oven. When done, serve very hot. Decorate with paper frills and the vegetables all around. Serve mint sauce on the side. Ragout of Mutton or Lamb. lJ/2 lbs. of neck of mutton cut into pieces 1 inch square. 1 tablespoon butter. 1 tablespoon flour. 1 onion. 1 carrot. V/z cups water or stock. 1 teaspoon salt. 54 teaspoon pepper. J/2 can of peas. Sprig of parsley, 1 bayleaf, 1 clove. Make a roux of butter and flour and let it brown. Add carrot and onion diced. Stir frequently till all is browned. It will take about 20 minutes. Add stock, or water, and sea- soning, removing the herbs. Cover closely and simmer 2 hours. Add the peas 10 minutes before taking from fire. Miss Rotherham. Russian Pilaf . 1 cup minced mutton. 1 cup stewed tomatoes. 5/2 cup butter. 1 cup boiled rice. 84 PORTLAND WOMAN'S EXCHANGE COOK BOOK Vi grated onion. Salt and pepper to taste. Mix with drawn butter sauce and serve hot. Mrs, W, 5. Scott, Savory Stew. For this stew use either cooked or uncooked veal, mutton or lamb. Break the bones, add celery stalks, carrot, small onion, bayleaf, 6 peppercorns; cover with cold water and simmer slowly. Strain through cheese cloth and add the meat, cut in small pieces (any inferior bits should have been added to the stock). Add any brown gravy left from roast, a little Worcestershire sauce, salt to taste, and when ready to serve, a tablespoon of sherry. Serve on platter surrounded by tri- angular pieces of toast. For a regular Irish Stew add potatoes, carrots and onions. For a Spanish Stew add green peppers (without the seeds), tomatoes and onion. ✪ Stuffed Chops

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Cut the meat in rather thick pieces, as even as possible. Put the bones in the stewpan with cold water, cut up vege- tables, herbs and spice. Add seasoning and a few drops of caramel. Simmer for 2 hours; strain; melt the butter and flour together until brown; add stock by degrees and let boil. Skin and slice the tomato, put with the meat in the sauce, and simmer very slowly Yi hour. Arrange with strips of toast about dish. Mrs, M. A. Rotherham. Jambolia. Six or seven slices of cold mutton or beef, and two slices of salt pork, cut in pieces and fried brown. Stir 2 tablespoons flour into the fat. Put this with 1 quart tin of tomatoes, 3 sliced onions, 1 red pepper pod, in a small roasting pan, and bake slowly 2 hours. Add water, salt and pepper, if neces- sary. Cut the center from a fresh loaf of Table Queen ; heat the loaf thoroughly, fill with the Jambolia, put on the top and serve. Mrs, Charles Scadding, Lamb's Tongues in Brown Sauce. Boil the tongues till tender. When ready to serve, pour over them a rich brown sauce, rather thick, flavored with sherry and Worcestershire sauce. Put pickled walnuts around the sides of the platter. Miss Failing, Loin of Mutton Braised. Remove bone from the mutton, thoroughly rub it with teaspoon of salt and same of pepper mixed. Roll neatly and tie. Cut up 2 pieces celery, carrot, onion and turnip, and put them in a stewpan with the mutton on top, with enough water to nearly cover. Simmer slowly XYi to 2 hours. Lift mutton into dripping pan with few spoonfuls of the stock; set in MEATS 83 brisk oven until brown. Strain stock, skim off fat. Put 1 tablespoon butter in saucepan, when brown, add flour and brown. Add stock and a dozen button mushrooms, pepper and salt. Boil 8 minutes. Dish with mushrooms around and gravy strained over. Mrs. R . B. Sinnott. Rack of Spring Lamb Menagere. Have a rack of lamb well trimmed. Put in a baking pan with salt and pepper; then put in oven and let brown nicely, new carrots. When the lamb is colored, add your potatoes, Have 8 or 10 new potatoes, just as many small onions and carrots and onions, and let cook Yi hour in a slow oven. When done, serve very hot. Decorate with paper frills and the vegetables all around. Serve mint sauce on the side. Ragout of Mutton or Lamb. lJ/2 lbs. of neck of mutton cut into pieces 1 inch square. 1 tablespoon butter. 1 tablespoon flour. 1 onion. 1 carrot. V/z cups water or stock. 1 teaspoon salt. 54 teaspoon pepper. J/2 can of peas. Sprig of parsley, 1 bayleaf, 1 clove. Make a roux of butter and flour and let it brown. Add carrot and onion diced. Stir frequently till all is browned. It will take about 20 minutes. Add stock, or water, and sea- soning, removing the herbs. Cover closely and simmer 2 hours. Add the peas 10 minutes before taking from fire. Miss Rotherham. Russian Pilaf . 1 cup minced mutton. 1 cup stewed tomatoes. 5/2 cup butter. 1 cup boiled rice. 84 PORTLAND WOMAN'S EXCHANGE COOK BOOK Vi grated onion. Salt and pepper to taste. Mix with drawn butter sauce and serve hot. Mrs, W, 5. Scott, Savory Stew. For this stew use either cooked or uncooked veal, mutton or lamb. Break the bones, add celery stalks, carrot, small onion, bayleaf, 6 peppercorns; cover with cold water and simmer slowly. Strain through cheese cloth and add the meat, cut in small pieces (any inferior bits should have been added to the stock). Add any brown gravy left from roast, a little Worcestershire sauce, salt to taste, and when ready to serve, a tablespoon of sherry. Serve on platter surrounded by tri- angular pieces of toast. For a regular Irish Stew add potatoes, carrots and onions. For a Spanish Stew add green peppers (without the seeds), tomatoes and onion.

The Portland Woman's Exchange Cook Book