Creole Lamb

Boiled Rice Bread And Butter

Lemon Gems Lemonade

Creole Lamb

Melt 2 T butter, add 2 T chopped green peppers, 1 T chopped onion, and cook 5 m. Add 2 T flour, and when well blended, add 1/2 c brown stock or water, 1/2 c tomato pulp and juice, 1 t lemon juice, 1/2 t salt, and 1/2 t horseradish. Boil 2 or 3 m, stirring constantly, then add 1 c cold cooked lamb, cut into cubes. Heat thoroughly and serve with boiled rice.

Lemon Gems

Melt 1/2 c butter, add I c sugar and mix well, then add 2 well beaten egg yolks and beat all together. Add the juice and grated rind of I lemon, also 2 T water. Mix and sift 2 1-6 c flour, add 1 1/2 t baking-powder, and add to the cake mixture. Lastly fold in the stiffly beaten whites of 2 eggs, turn into gem pans, and bake about 20 m in a moderate oven.

Preparing The Meal

About 15 m before lunch time make the sauce for the Creole Lamb and while cooking cut 1 c cold cooked lamb into small cubes. Reheat in a double boiler the rice left from Monday's lunch. Add the meat to the sauce, and while heating make the lemonade, adding ice to it at once Cut the bread and butter, place some lemon gems made in the morning, on a plate and serve the lunch.

Immediately after lunch make and freeze the ice cream, for dinner, then pack until ready to serve.