Boiled Leg Of Mutton

Put the leg on to cook in enough boiling water to cover it well, to which has been added 1-2 cup good cider, vinegar and teaspoon salt. Cook about 4 hours, or until very tender. Serve with a sauce made from the liquor. Thicken it with some flour made smooth in cold water, strain and then add 2 tablespoons butter, a little more salt, small quantity of cayenne pepper, and 1 cup of small green nasturtium seed chopped. If fresh ones are not obtainable, pickled will do.

Mrs. Haughey.

Pork Chops

Fry rib pork chops slowly until done and put on to a hot platter. Brown tweet potatoes that have been boiled and peeled in the fryings, dish up the sweet potatoes around the chops. Serve with sour apple sauce and jelly cake.

Sausage Rolls.

Make a dough as for baking powder biscuits, roll and cut into pieces 4 in. wide and twice as long. Take fine sausage, put 2 or more pieces in the dough, roll up, press the ends together, and bake 1-2 hour. Very nice for picnics.

Mrs. Norton Pine.

Sweet Breads

The sweet bread is the Thymus gland found in the neck of the veal. It should be soaked I or 2 hours in cold water, parboiled 20 minutes, then plunged into cold water to harden. Take out and drain and remove the pipes and membrane. They may then be cut into thin slices, fried, stewed or served with any meat sauce one likes. Use 1 can mushrooms and one pair of sweet breads diced, dredge with a little flour and brown quickly in hot butter, seasoning with salt and pepper. Sweet breads are also very good served with Spanish meat sauce.

Mock Sweet Breads

Honsekeepers who like to try new dishes may be glad of the following recipe. Chop 2 lbs. of veal and 1-4 lb. of veal suet very fine, soak a good sized roll or piece of bread in water and beat up lightly. Then mix this with the veal, add suet, the grated rind of 1 lemon, salt and pepper to taste, very little nutmeg, and 2 eggs, shape like sweet breads, dip in beaten eggs and bread crumbs and fry to a golden brown.

Mrs. E. D. Hatch.

How To Bone And Boil A Ham

First take out the small bone that runs across the large end of the ham. Laying the ham skin side down on the table, split it lengthwise on the meat side following the bone, and trim the bone out carefully. One should have a very thin, sharp knife. Make notches in the rind to hold the cord, and tie it up very lightly so that the slices will look well. Be sure that the cord is stout enough to hold it. Put it on to cook in plenty of cold water, and boil slowly. It usually takes 3 1-2 or 4 hours for a 12 lb. ham. Peel the rind off when cold. With a little practice one can bone a ham easily and with no waste, and the slices have a much better appearance.

Mrs. A. Bacon.

Pickled Pigs' Feet

Scald and scrape the feet until perfectly clean and cook until tender in salted water. Take out of the liquor and when cold put in an earthen crock. Add some whole pepper corns, and cover with vinegar. Lay a heavy plate on to keep the feet under the vinegar. Mrs. A. Bacon.