w cut in
half-inch blocks and place in a pan and add

One cup of celery, cut in dice,
One green pepper, minced fine,
Four onions, minced fine,
One cup of finely shredded cabbage,
One and one-half cups of thick brown sauce,
Two teaspoons of salt,
One teaspoon of pepper,
One teaspoon of Worcestershire sauce.

Heat slowly to the boiling point and cook until the celery and cabbage
are tender and then make a border around a large hot platter of cooked
noodles and lift on the chop suey. Garnish with finely chopped parsley
and serve.

NOTE.--Make the brown sauce from the left-over gravy and bones making
a stock.

DELMONICO ROAST BEEF

Have the butcher cut the seventh and eighth rib from a roast, removing
the chine bone. Now have him remove the blade and meat between it
and the skin, cutting off the top of the ribs. This gives you a
heart-shaped piece of very tender beef. It is really the eye of these
two ribs. Place the roast in a pan and dust lightly with flour, and
then place in a hot oven for thirty minutes to start cooking. Now
reduce the heat and cook, allowing twenty minutes to the pound,
counting the time from the minute you reduce the heat.

Use the top of the ribs and the piece of meat from the blade for the
pot roast or a beef a la mode. Have the butcher remove the blade and
roll the flap-like piece around the ribs, fastening it with a skewer
or the entire piece may be boned and rolled.

BAKED SLICE OF HAM

Have the butcher cut the ham in one-inch thick slices. Trim and then
cut around the edges every two inches apart to prevent curling. Place
on a baking dish and pour over the ham

One cup of water,
Two tablespoons of syrup.

Bake in slow oven 25 minutes.

ROAST SHOULDER OF LAMB

Have the butcher bone and roll the shoulder and then when ready to use
wipe with a damp cloth and pack with the following mixture: Chop very
fine

Three onions,
Four branches of parsley,
One leek.

Pat with flour and then roast in the oven, allowing thirty minutes to
start cooking and twenty minutes to the pound, gross weight. Baste the
meat after it commences to brown with one and one-half cups of boiling
water.

The season for spring lamb is from January to July. The meat is
delicate and while less nutritious than mutton is delicious.

Yearling is a splendid choice for lamb. It is fully as nutritious
as mutton, without the excess fat of mutton. Fat mutton frequently
disagrees w