Evening star., 1932-04-29
Lamb for Spring Menus
This Meat Is Especially Adapted to Use in
Warm Weather-Where Nourishment
Is Provided-Some Relishes.

mixed. In the meantime, soak for 1O
minutes in enough water to cover it one
and one-fourth tablespoonfuls OF pow
dered gelatin. Stir the gelatin into the
custard mixture and add one cupful OF
cold cooked minced lamb, Now place
the container in cold water and stir
until the mixture begins to set. Fold
in one cupful of whipped cream, turn
into ring mold, chill, and when stiff
turn out onto bed of lettuce leaves.
Fill the center with shredded celery
and a few broken walnut meats mixed
with mayonnaise dressing. For supper
with cornmeal muffins preceded by to-
mato bouillon and followed by a deep
dish apple pie with cheese.
A very good lamb loaf may be made
from the shoulder. Mix together well
two pounds of chopped boned shoulder
of lamb, one cupful of bread crumbs,
one cupful of chopped celery. one
fourth cupful of chopped English wal
nuts, two beaten eggs, and salt pepper
and paprika to taste Put into a pan
in hot water and bake in a moderate
oven for half an hour, at the end of
which time it should be firm and
slightly brown. Serve with cream, to-
mato or mushroom sauce, and surprise
lowing dinner: ConSomme, lamb loaf,
vegetable salad made with peas, beets
and carrots with French dressing, and
lemon meringue pie.
Stuffed Shoulder.
Select shoulder of lamb weighing
about pounds. Have the butcher re-
move all the bones and the fell. Save
the bones for making soup. A lamb
ch0dI1der NOV ho ctI1ffod ond either left
fiat or rolled. The fiat shoulder is
easier to sew up than the rolled and
the pocket holds twice as much stufflng.
Either of these completely boned
stuffed shoulders can be carved straight
through in attractive slices of part
meat and part stuffing. Wipe the meat
with damp cloth. Sprinkle the inside
of the pocket with salt and pepper, pile
the hot stuffing in lightly and sew the
edges together. Rub salt. pepper and
flour over the outside. If the shoulder
has only very thin fat covering, lay
several strips of bacon over the top.
place the roast on a rack in an open
pan without water. Scar for 80 min
utes in a hot oven. If bacon is laid
over the roast, shorten the time of
soaring so as to avoid overbrowning.
Reduce the temperature Of the oven to
300 degrees Fahrenheit and cook the
meat at this temperature until tender.
From two and one-hah to three hours
will be required to cook a medium
sized stuffed shoulder at these oven
temperatures. Serve hot, with brown
gravy.
Mint or watercress stufflng for
shoulder lamb: Melt six tablespoonfuls
of butter or other fat in skillet and
add one and one-half tablespoonfuls
of chopped onion and three table
spoonfuls of chopped celery. Cook for
few minutes and add half cupful of
fresh mint leaves or one and one-half
cupfuls of finely cut watercress leaves
and stems, three-fourths teaspoonful of
salt and dash of pepper. Stir in three
cupfuls of fine dry bread crumbs and
mix all the ingredients together. When
using watercress, allow the liquid which
cooks out to evaporate before the bread
crumbs are added.
Suitable Relishes for Lamb
The favor of lamb combines especial
ly well with certain relishes and
vegetables, as suggested in the follow
ing list. Green salads with tart and
favorful dressings also add color and
zest to lamb menus:
Relishes: Mint sauce, mint jelly,
JOlAJB 6doNd JSAigs oPASSA NOAA7
serves and pickles, horseradiSh sauce.
Vegetables: Peas, onions, spinach,
string beans, asparagus, turnips, cauli
flower.
Salads: Lettuce with tart dressing
tomato, cucumber and lettuce, kum-
quat, endive and watercress; grape
fruit and lettuce.
Luncheon Menu.
A good luncheon menu consists Of
beef broth with barley, lamb timbales,
hearts of lettuce with your favorite
dressing, and baked apples with
whipped cream.
Lamb and Macaroni.
Boil ounces of macaroni until
tender. Have it cut in short pieces.
Grease a baking dish and stick
macaroni around the bottom and
and sides of the dish. Brown l ounce
of butter with l ounce of flour, add
one cupful of stock, some chopped
mushrooms, chopped parsley, pepper
and salt, and half a pound of cold
cooked and chopped mutton. Mix to-
gether and put in a dish with the
macaroni Steam for Is minutes and
serve with brown sauce. Serve with
head lettuce salad with beets, celery,
and cucumber. Cook the beets and
cucumber.