Mock Fried Chicken

3 pounds lamb chops

3 cups cracker crumbs

1/2 cup butter or substitute

3 eggs

1/2 cup milk

2 teaspoons salt

Pepper, paprika to taste

Sear lamb chops. Mix eggs, milk, salt, pepper and paprika. Dip lamb chops in the above mixture, roll in cracker crumbs. Finish cooking in melted fat, cook for about one-half hour.

Baked Beans and Pork Chops

Soak about one pound of beans or more over night with a little baking soda added to water. Boil in salted water until done; put in baking dish, add small bottle of catsup, three tablespoons sugar; mix well. Put all in baking dish and place pork chops on top of beans and bake.

Pigs Feet Southern Style

2 fresh pig's feet; boil until tender. Make batter:

1 egg

1/2 cup flour

1/2 teaspoon baking powder salt

Milk to mix as in pancakes

Have grease to frying point; dip pig's feet in batter and fry until brown. Serve while hot.

Chili Con Carne

1 lb. ground round steak

1/4 cup butter

Let meat brown in butter, then add a cup of water and let simmer half an hour. Then add one quart can of tomatoes and one can red kidney beans, 1 teaspoon of Chili Powder or more to taste, and add salt and boil 1/2 hour.

Stuffed Spare-Ribs and Mashed Potatoes

2 portions spare-ribs of 2lbs. each 5 large cooking apples

1/2 lb. prunes (parboiled and pitted)

Salt and pepper

Rub salt on inside of ribs. Place apples that have been pared and sliced on ribs, then place as many prunes on as the ribs will hold. Place top rib on and tie or skewer together. Place a little butter in roaster. Sear ribs on both sides until brown. Continue roasting in a moderate oven, basting every 20 min' utes until done. Thicken gravy after removing roast. Serve with mashed potatoes.

Veal and Ham Pie

1 1/2 lbs. veal

2 hard-boiled eggs

1/2 lb. ham

1 tablespoon flour

1 teaspoon powdered herbs

Salt, pepper and mace to taste

1 tablespoon chopped parsley Pastry or biscuit dough Stock

Cut veal and ham into thin slices. Trimmings from roast may be used. Mix the flour, salt, pepper, mace, powdered herbs; roll each piece of veal in this seasoning and lay in deep casserole, alternately, layers of veal, ham, and eggs cut in slices. Pile this in center of the dish; add one cup of water and parsley. Cover with dough and bake in hot oven for 2 1/4 hours. When thoroughly baked, add a little well-seasoned stock and serve.

Baked Ham with Apples

2 lbs. ham, sliced

6 medium sliced apples

1/2 cup water

1 1/3 cups brown sugar 10 whole cloves

Have ham sliced 1 inch thick. Wipe with a damp cheese cloth and trim off a portion of the fat. Then rub in as much of the brown sugar as it will take. Place in a pan, sprinkle with the cloves. Pare and cut the apples 1/8 inch slices. Place over and around the ham. Sprinkle the remaining sugar over the apples. Add the water, cover and bake in moderate oven 45 minutes or until ham is tender.