Lamb Fries

Skin six medium sized lamb fries: Cut into three or four slices. Put them in a bowl, season with tablespoonful salt, little cayenne, the juice of a lemon, tablespoonful sweet oil, teaspoonful ground mustard. Mix well together, roll lightly in flour, and broil five to eight minutes on each side. Of they can be fried in hot butter. Serve on hot platter garnished with slices of lemon and parsley, with hot tomato sauce. - Contributed, Williams, Ariz.

Baked Leg Of Lamb

Take a four or five pound leg of lamb, cut down the under side and remove the bone; fill it with a dressing made of four ounces of suet, two ounces of chopped ham, six ounces of stale bread, two eggs, one small onion, season to taste with salt, pepper, nutmeg, parsley. A small piece of bay leaf in the pan makes a fine flavor for the gravy. - W. O. Perkins, Williams, Ariz.

Lamb Piquant

Lamb piquante may be prepared as follows: Wash and trim a hind leg, score deeply in seven or eight places, crowd into each of the scores a small onion stuck with a clove, a pinch of cayenne pepper, a little salt and a small piece of butter. Lay it in a pan with a cupful of hot water, turn another pan over it and bake till nearly done. Mix a tablespoonful of dry French mustard and three of very fine bread crumbs to a thin paste, adding alternately vinegar and butter; season this highly with salt, and both black and cayenne pepper. Make sufficiently soft to spread thin, but not to run. Take up the meat, place in a dry pan, cover well with the paste, then return to the oven and roast gently till the paste is a golden brown. Serve with mint sauce. - Contributed, Williams, Ariz.

Flavoring For Lamb

A most delicate flavor may be given to the lamb which is to be eaten cold if a few whole cloves and sticks of cinnamon are added to the water in which it is boiled. If roasted, boil the cloves and cinnamon in water and use this spiced water to baste it with. Serve with mint sauce, garnished with sprigs of mint or curly parsley. - Juliet Hite Gallaher, Virginia.