Routine: Make cream sauce. Add minced lamb and set to cool.

Clean and put beet greens on to boil.

Prepare tomatoes for baking.

Make Melba peaches.

Bake tomatoes.

Make carrot sticks.

Shape croquettes and fry.

Lamb Croquettes

2 tablespoons butter

3 tablespoons flour 1 cup milk seasonings

Bread crumbs

2 gups minced cooked lamb 1 tablespoon onion juice 1 teaspoon lemon juice 1 egg fat

Make heavy cream sauce by combining flour with melted butter and adding a cup of milk. Cook and stir until thick. Put minced lamb into sauce and add onion juice, lemon juice, salt and pepper. When cold, shape into croquettes and dip in beaten egg. Roll in cracker or bread crumbs and either fry in deep fat until golden brown, or saute in a frying pan, browning on all sides.

Buttered Beet Greens

(See page 74)

Baked tomatoes

4 good sized tomatoes grated cheese

Buttered crumbs sugar

Salt

Cut unpeeled tomatoes in half crosswise, sprinkle with salt and a little sugar, cover with buttered crumbs and grated yellow cheese. Bake in a moderate oven (400º), for fifteen minutes, or until tender.

Melba Peaches

1 quart can peaches 1/2 teaspoon red vegetable coloring

1/2 teaspoon almond extract 1/2 teaspoon vanilla 1 cup sugar

Vanilla ice cream

Drain peaches. Add juice to sugar, flavorings and coloring, and cook. When the mixture boils, add the peach halves and simmer gently for five minutes. Chill and serve two halves with a scoop of vanilla ice cream.