The Washington times., 1924-11-10
P0TTED LAMB.
MAKES GOOD
Dinner
Handy to Prepare and Is APP
petizing and Nourishing,
Says Expert
BY STELLA ELIZABETH DELAND.


If you have reached the point
where you scarcely know what to
serve your family for dinner, and
they like potted meats try ragout
OF lamb.
It is palatable, simple to prepare,
and a little out Of the ordinary. A
piece of lamb from the leg or shout
der, cut into fairly large-sized dice,
should be used for this dish. Wash
and peel three or four onions and
two carrots and put to boil in a
quart of water on heater unit of
your electric range. When 1t has
reached the boiling point add a
teaspOonful of salt, quarter tea
spoonful of pepper, two bay leaves
and the lamb.
Let IL Boil.
Let this come to a boil Then
cover tightly and put in the oven
OF the electric range, which has been
preheated to $50 degrees. Keep 1t
at this temperature for half hour.
then reduce the heat to $50 degrees
and let the meat and vegetables
simmer for an hour and half
longer. At the same time in Il sepa-
rate vessel boil whole several small!
onions, carrots, few string beans
and some green peas.
When the meat and the vegetables
have finished cooking, melt a table
spoonful of butter in saucepan
ever low" heat, Stir into this a
tablespoonful of flour and two cups
of the liquid from the meat, color
with kitchen bouquet and add the
meat, first removing the fragments
of vegetables and bay leaves. Sim
mer for a half hour longer. skim
and serve meat and vegetables on
platter, the gravy poured over
them. Beef from the rump may
also be cooked this way.
A Simple Salad.
A simple salad always goes well
with this ragout. 1t can be made
with either lettuce, ROMAN, chic
DRY or endive and French dressing.
To make the salad crisp, wash the
leaves carefully, tie them in a
square of cheesecloth or tea
towel, and place on ice for an
hour or longer.
If your family likes the taste
of garlic rub the bowl in which
you mix your salad with it lightly,
chop tiny piece Of ice and put
in bowl, then measure out a quar-
ter teaspoonful each of pepper,
paprika and dry mustard. Into
this stir four tablespoonfuls Of oil
and two tablespoonfuls of vinegar.
Beat until it becomes thick and
creamy. For this the quicked and
best results can be had by using
the egg beaten.
Cream oEe-fourth cup Of butter
and stir into cup of sugar, a
teaspoonful of vanilla extract and
one well beaten egg. Then sift
together two cups of flour, half
teaspoonful of salt and three tea
spoonfuls of baking powder and
add this to the mixture alter.
nately with a part of one cup of
milk.
Bake in a creased layer-cake pan
for about thirty-five or forty min.
utes at a temperature of 400 de.
greeS.
Apricot Cream Filling.
Open a small can Of apricots,
drain off the liquor and remove
the stones from the apricots. Chop
them up or press through the
colander. Whip a cup and a half
of thick cream, adding a teaspoon
full of confectioner's sugar to every
three tablespoonfuls of the apricot
liquor and beat until stiff. Put on
ice and fill the cake just before 1t
is served.
Spread the cream thickly and
over it put layer of chopped apri.
cots and then another layer Of the
cream before the top layer of the
cake is added. On top Of the cake
spread thick layer Of cream and
then the apricots over that. To
decorate the cake save a little of
the cream and make ribbon Of 1t
around the edge. AS final gar
nish in the center on the whipped
cream place half an apricot and
surround it with almonds and
raisins.
Coffee in the eIectric percolator
should be made by measuring a
tablespoonful of coffee to every cup
Of water and then one extra table
spoonful of coffee. 1t requires
twelve minutes to make medium