e.

Currant Jelly Sauce: To the regular brown gravy you would make with
roast, add one-half cupful of currant jelly which has been beaten and a
little lemon juice; well stirred together and let all boil a minute or
two.

LAMB STEW A LA CREOLE

Wipe three pounds lamb, cut from neck or shoulder. Cut into pieces two
inches square. Melt one-fourth cup dripping, add meat and stir and brown
evenly. Add two onions, thinly sliced, one sprig parsley, small bit bay
leaf, two cloves and one-half teaspoonful peppercorns (tie last three
spices in a bit of cheese cloth), and boiling water to nearly cover
meat. Simmer slowly until meat is tender (about one and one-half hours).
Then add two or three small carrots, scraped and cut in lengthwise
pieces, season with salt. Parboil six medium-sized potatoes cut in thick
slices five minutes, drain, add to stew; add two cups thick tomato puree
and simmer slowly until vegetables are tender. Add more water if
necessary. Remove spices, add one cup French peas when heated through,
turn into deep, hot platter and sprinkle with chopped parsley.

LAMB HASH WITH GREEN PEPPERS

Mrs. W. D. Hurlbut

Mince cold roast lamb in about half inch pieces; add a sweet green
pepper, minced (discarding seeds); add the gravy and heat thoroughly.
Serve on toast.

RECIPE FOR CORNING BEEF

Mrs. W. T. Foster

Five tablespoonfuls of salt; two tablespoonfuls of brown sugar; one-half
teaspoonful salt peter, or less; this is for five pounds of beef. Cover
with water; leave three or four days and boil in same water.

MOCK TERRAPIN

Mrs. W. H. Muschlet

Two cupfuls cold boiled or roast lamb cut into small pieces. Put a
tablespoonful of butter into double boiler; when melted add one
tablespoonful of flour. Rub smooth; add one pint of milk; stir
continuously till it thickens; then set pot back where it won't cook
hard, and add one well beaten egg, a tablespoonful minced parsley, a
little nutmeg, red pepper, salt to taste, two hard boiled eggs cut (not
too fine); then the lamb. Let it keep hot, but not boil, till lamb is
thoroughly heated. When serving, add a teaspoonful lemon juice.

VEAL LOAF WITH EGG

Mrs. H. B. Rairden

Two and one-half pounds of veal; two pork chops, ground together; three
eggs; three rolled crackers; one teaspoonful each salt and pepper. Mix
well together. Put half of mixture in a loaf pan, peel six eggs which
have been hard boiled, clip off the ends so they fit closely toge