ith salt and pepper. Then add a
large piece of pumpkin cut in pieces, a pint of string beans, a cup
of corn, a large onion sliced, a carrot and a turnip diced, and a bell
pepper minced. Simmer for half an hour. Then add half a cup of rice
and one teaspoonful of saffron. Cook for half an hour longer. In
another saucepan boil a cabbage, and in a third pan stew some peeled
apples and bananas cut up. Put the meat in the center of a platter and
place the mixed fruits and vegetables around it.

* * * * *

Stewed Cold Mutton or Beef

Place in a saucepan three onions sliced, a carrot and a potato diced;
salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices
of cold meat. Cover closely and simmer for one hour, add half a cup of
cold water and simmer one hour longer. Season with a tablespoonful
of Worcestershire and thicken the gravy with an ounce of flour rubbed
into butter.

* * * * *

Lamb with Macaroni

Cover the bottom of a baking pan with slices of bacon. Place on them a
breast of young lamb and cover it with slices of bacon and thin slices
of a peeled lemon. Season with salt and pepper, add a small onion
minced and a cup of stock. Cover and bake slowly for two hours.

Boil half a cup of macaroni in gravy to which a few peeled tomatoes
may be added. When tender, place it on a serving dish, lay the lamb
on it and pour over all the gravy which may be thickened with a little
flour.

* * * * *

Stewed Fresh Tongue

Soak a fresh tongue in cold water for one hour, then boil it three
hours and remove the skin. Place the tongue in a stewpan with half
a head of celery, one turnip, one carrot and two onions cut in
small pieces, one dozen cloves, salt and cayenne. Simmer for one
and one-half hours. Take out the tongue and add to the gravy one
tablespoonful of made mustard, one of Worcestershire sauce, three
tablespoonfuls of mushroom catsup, three picketed gherkins chopped,
one glass of port or red wine, and two ounces of butter, creamed with
three ounces of browned flour. Cook until smooth. Return the tongue to
the sauce and simmer half an hour.

* * * * *

Pork Pie

Cut into small pieces enough pork to fill a baking dish. Season it
with salt, pepper and mace. Use no water. Cover the meat with a thick
pastry crust and bake in a slow oven for two hours. Make a gravy of
the bones