Delicious Flavor To Lamb

Put in the water in which the lamb is boiled some whole cloves and stick of cinnamon; to one leg of lamb put a small handful of cloves and 2 long sticks of cinnamon; this gives a delicious flavor to the cold lamb. In roasting lamb, boil cinnamon in water and baste the meat. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Boiled Lamb

Boil a piece of lamb until tender. Remove from the fire and place on a hot dish, heat some vinegar in a little of the liquor, thicken slightly, and pour over the lamb; mint may be added, if desired, and the sauce may be made with clear water instead of the broth; in that case it is not thickened. - Mrs. A. O. Forde, 3423 Pierce Ave., Chicago, 111.

Boiled Lamb And Cabbage

Cut lamb into small pieces the right size for serving, and put into a kettle with a head of cabbage, chopped fine, or quartered. Boil until tender, and serve plain or with mint sauce or vinegar alone. - Mrs. A. O. Forde, 3423 Pierce Ave., Chicago, 111.

Broiled Breast Of Lamb

Lay the inside of the meat toward the fire first and broil very moderately, turning the meat often. When done, butter slightly and season with salt and pepper. The breast of lamb is sold in most markets with the fore-leg attached; this should be cut off before the piece is broiled. - Mary E. Stark, 3753 Armour Ave., Chicago, 111.

French Chops

French chops are cut from the ribs and trimmed by the butcher, who removes all the fat and scrapes the bones clean for a little distance from the end. Broil over a quick fire, adding salt, pepper and butter before serving. They may also be cooked by frying, in which case they are first seasoned with salt and pepper and dipped in beaten egg and then in cracker crumbs. - Mrs. James Russell, 3519 S. La Salle St., Chicago, 111.

Lamb Croquettes

Rub 1 tablespoon butter, 2 tablespoons flour together until smooth, add 1 cup scalded milk or cream and stir until it thickens. Mix 2 cups of finely chopped cooked lamb, 1 cup of boiled rice, 1 tablespoon of chopped parsley, 1 teaspoon of lemon juice, and seasoning well together. Mix with the thickened milk, and cool. When cool form into cone-shaped croquettes, cover with egg and bread crumbs, and fry in smoking hot fat. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.

Fricasee Of Mutton Or Lamb With Peas

Cut 2 lbs. of the breast of mutton or lamb into square pieces. Dredge with salt and flour and brown in butter or drippings. Put them in a stew-pan with 1 onion, sliced, cover with boiling water and simmer until the bones slip out. Remove the bones, strain the liquor, skim off the fat, and when the liquor boils again, add the meat, salt and pepper, and stew until nearly tender; then add 1 qt. of peas, or 1 pt. or boiled macaroni, cut into 1/2 inch pieces, or 1 pt. of asparagus tips, and simmer 15 minutes. - Mrs. Wm. Reid. 1215 La Salle Ave., Chicago, 111.