ve minutes to
the pound.

TO ROAST LOIN

Wipe with damp cloth, pat in plenty of flour, place in a roasting pan,
place in hot oven for thirty minutes. Now reduce heat to moderate and
roast, allowing thirty minutes to the pound; baste with boiling water
after meat is in oven one-half hour.

Fresh ham and shoulder may be roasted in same manner.

SPANISH KIDNEY STEW

Cut three pork kidneys in one-inch pieces, rejecting the tubes and
fat, and then soak in warm water and one tablespoon of lemon juice
for one hour. Drain, and then parboil and drain and blanch under cold
water. Now return to saucepan and add just sufficient boiling water to
cover. Cook until tender, and then add

One-half cupful of chopped onions,
Two red or green peppers, chopped fine,
One cupful of tomatoes,
One-half cup of cornstarch dissolved in
One-half cup of cold water.

Bring to boiling point and then add

One cupful of cooked beans,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
One-quarter teaspoon of thyme.

Heat to the boiling point and then serve.

BRAISED SWEETBREADS

Prepare sweetbreads as directed on Page 164 and then remove the tubes
and fat and cut into slices. Place two tablespoons of butter in a
saucepan and add the sweetbreads and one tablespoon of grated onions,
one cup of mushrooms, toss gently until nicely browned and then lift
on squares of toast and cover with supreme sauce.

SAUSAGE CAKES

One-quarter pound of pork sausage,
One-half pound of hamburg steak,
Four onions, minced fine,
Three-quarters cup of prepared bread,
Two teaspoonfuls of salt,
One teaspoon of paprika,
Three tablespoons of finely minced parsley.

Mix to thoroughly blend and then form into round sausages. Roll in
flour and brown quickly, and then add

One-half cup of boiling water,
One cup of canned tomatoes.

Bring to the boiling point and cook for five minutes. Serve, lift the
sausages on fried mush.

To prepare the bread: Soak stale bread in cold water until soft and
then press very dry. Measure and then rub through a fine sieve to
remove the lumps. All the above may be cooked in the fireless cooker
or in casserole dishes.

MUTTON

Mutton is the dressed carcass of the full-grown sheep and is usually
prime in animals from three to five years old. If any older than this
it lacks flavor and is tough.

The cuts of mutton and of lamb are the same, namely: The meat is
div