Roast Leg Of Mutton

Wipe the mutton with a damp cloth, sprinkle it with salt, pepper and flour, and place on a meat-rack in a roasting-pan; roast in a hot oven, allowing 15 minutes to a lb. Baste every 15 minutes, dredging with a slight sprinkle of flour, salt and pepper at each basting. When done place on a platter. Place the dripping-pan upon the top of the stove and drain off all but 1 ta'blespoonful of the fat. Add a little flour, and stir until a nice brown, after which add boiling water, stirring constantly, until the gravy is of the desired consistency. Strain and send to table in a sauce-hoat. Serve with currant or other tart jelly. This may be roasted in a large Soyer paper bag. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.

Mutton And Oyster Sausages

Use 1 lb. of rare cooked meat; 1/3 lb. of beef suet, 1 pt. of oysters, 1/2 pt. of bread crumbs, 2 eggs, 1 onion, 1 tablespoon of herbs. Chop the meat very fine, and add seasoning to taste, a bit of celery, parsley, and any herbs available. Chop the suet and allspice very fine, then mix all well together, form into small balls, and fry. A couple of anchovies may be added to the seasoning. - Mrs. B. Jackson, 44 W. 35th St., Chicago, 111.

Scrambled Mutton

Take 2 cups chopped mutton, a piece of butter the size of an English walnut and 2 tablespoons of hot water. Heat, then break in 3 eggs, and stir constantly until the eggs begin to set. Add salt and pepper to taste. Lamb, beef, pork, any cold meat, in fact, may be,served this way. - Mabel Stur-tevant, 105 S. Dearborn St., Chicago, 111.

Steamed Leg Of Mutton

Cook the leg in a steamer until tender; then put in a dripping-pan, salt, dredge plentifully with flour, and set in a hot oven until nicely browned. Serve with currant jelly. - Mrs. W. J. Henderson, 2815 Calumet Ave., Chicago, 111.

Mutton Stew

1 lb. flank of mutton, 1 small onion, 3 slices carrot, 3 slices turnip, 1 tablespoon butter, 2 tablespoons flour, pepper and salt. Cut mutton into small pieces, season, and place in earthen dish; add vegetables, mix butter and flour; add hot water, and, pour over meat, cover with boiling water, add salt to taste, and cook 5 hrs. in Aladdin pail. - Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111.

A Genuine Irish Stew

Use 2 lbs. of lean chops from the necks of mutton. Peel as many potatoes as will amount to twice the weight of the meat. Slice with them 8 onions. At the bottom of a pan put a layer of potatoes and onions, then one of meat, season with pepper and a little salt. Pack closely, and cover with another layer of potatoes and onions. Pour enough water over stock to moisten the topmost layer, cover the stew-pan tightly and let simmer for 3 hrs. Do not remove the lid, as this will let out the flavor. - Mrs. C. J. Jeffries, Winnetka, 111.