Evening star., 1932-04-29

WeaJner. IL mas q nuJrltlVe value
as high as that of beef, pork
IL and mutton, but contains less
fat and more proteins. It is
easy to digest and less heating than
fatter meats. 1t is important to know
when and how to buy lamb. Spring
lamb is at it's best when weeks to
months old. From the first Of March
to the end of June. Spring lamb can
be bought, then most of the supply is
exhausted, and sometimes yearling
meat and mutton, which are good in
their own places, but not of the same
delicacy, are then offered as lamb. 1t
is easy to distinguish mutton, as it is
a brighter pink than lamb, and If the
fat is white, hard and flaky, and the
outside skin comes off easily, the meat
is sure to be good. Lamb chops have
red bones, mutton chops white ones,
because the blood recedes from the
bones as the animal grows older.
A lamb is divided into two parts
down the backbone, and then sub
divided into fore and hind quarters.
There is little to say about the hind
quarter, since is contains only the leg
and loin chops, which are well known.
but some people do not know that the
strong taste in both lamb and mutton
is entirely eliminated If the thin outer
membrane and all surplus fat are
removed before cooking.
The fell is the thin papery outer
covering on the lamb carcass. Although
recipes frequently advise that it be
removed before cooking, 1t is now
believed that flavor is not affected by
the fell. Leg of lamb keeps its shape
better If cooked with the fell, but
shoulder, saddle, and chops are i'm
proved by its removal. Unless a roast
from which the fell has been removed
is rubbed we'll with -four, it will require
longer to cook than a piece with the
fell undisturbed.
Using Various Parts.
Use other parts of the lamb besides
the leg and chops. Most housewives
think of lamb as an expensive meat,
but if they use other cuts they will
have smaller bills and just as much
nourishment. When roasting a leg of
lamb, don't be content to simply tie a
string around it and dump it into a
pan full of water. Instead, sprinkle 1t
well with salt and pepper, place upon
it a few stalks of celery and slices of
green pepper, carrots. and onions and
have only little water in the pan.
Basic the meat often, so that the
flavor of the vegetables will be absorbed
and cook it thoroughly, or for 40
minutes to the pound.
The neck contains great deal of
nourishment and may be used in a
stew, fricaSseed, or made into the
following lamb saute: Boil the neck
of lamb, which should be about
pounds when boned, for 20 minutes.
Set aside to cool, and bone when cool.
Make a brown gravy Of one-fourth
cupful of flour, one teaspoonful OF
salt, one-fourth teaspoonful of pepper,
and three cupfuls of water. Add one
can of green peas and / pound of
cooked carrots, and the lamb. Let
simmer for 10 minutes. Serve on
toast or in a casserole, garnished with
parsley or watercress. Since this dish
contains two vegetables, it can be used
as a course by itself, especially if ac-
companied by plenty of good hot pop
overs. A salad of prunes stuffed with
cream cheese and French dressing, and
cottage pudding with chocolate sauce
would make the meal a well-balanced
one.
Making Croquettes.
The breast is good to use for
croquettes, hash. or meat loaves OF
any kind, but there are three other
good ways to use this part Of the fore
quarter. To make lamb timbales
cook together for minutes two
tablespoonfuls of butter, half cupful
of soft bread crumbs, and one cupful
Of milk, then add one cupful of finely
chopped cold cooked lamb, two eggs
beaten slightly, half a teaspoonful OF
salt, one-fourth teaspoonful of paprika
two canned pimentos, and turn into
buttered timbale molds. Bake until
the mixture is firm, having the molds
surrounded by water. This is attractive
if served with a cream sauce to which
have been added a couple Of canned
pimentos rubbed through a sieve
Tomato sauce may also be used.
Besides the neck, the shoulder, and
the breast, the fore quarter contains
the rib chops, in the rack, with their
priced tenderloin. If you use a crown
roast Of these ribs for Sunday dinner
with chicken broth, fresh creamed
spinach, potatoes Drowned with the
roast, and light dessert of mixed
fruits, it would make a perfectly
balanced meal
Lamb souffle may be made from the
breast of lamb. To make, pass through
the meat chopper two cupfuls of cold
cooked lamb, add a little minced
parsley, a small cupful of cream sauce
a dash Of onion juice, pepper and salt
to taste, two slices of minced cooked
bacon, and one beaten egg yolk. Cook
this over hot water until the
ingredients are all heated through, and
then let cool. When quite cold. fold
In the stif1y whipped whites of two
eggs, turn into buttered souffle cups
that have been placed in a pan of hot
water, and cook for half an hour In 6
rather quick oven. Serve Immediately
or it will fall. Accompany by fresh
dandelion greens, with a sour sauce
made by beating together two eggs
three-fourths cupful Of milk. tea
spoonful of butter and mustard mixed
pepper and salt to taste, and add one
fourth cupful of vinegar and two table
| spoonfuls of fresh bacon fat, and cool
until it comes to a boil. Serve with
brown bread sandwiches and a desSer
of hot gingerbread with Whipped
cream for luncheon.
Mousse de Lamb.
For mousse de lamb make a custar,
mixture of one cupful Of milk and thre
egg yolks seasoned with half tea
spoonful of salt and one-fourth tea
spoonful of paprika and celery sal