, sprinkle with sugar and dredge lightly
with flour. Roll like a jelly roll, moisten and press the overlapping
edge and close the ends as securely as possible. Bake in a hot oven,
twenty-five minutes, basting three times with some of the cherry juice
sweetened to taste, or tie loosely in a floured cloth and cook in
boiling water two hours, or steam in a steamer one hour. Serve on a hot
platter with Cherry Sauce.

CHERRY SAUCE

2 cups pitted cherries.
1 cup claret.
2/3 cup sugar.
1/2 glass red currant jelly.
Juice 1 lemon.
1/2 dozen Cassia buds.

PROCESS: Mix the ingredients in the order given, cook slowly until
reduced to a syrup. Strain through a sieve and serve hot with Cherry
Roly-Poly or Dumplings.

[Illustration]

[Sidenote: _June_

_Fourth Sunday_]

Menu

CREAM OF ASPARAGUS SOUP--CROUTONS

RADISHES GREEN ONIONS

ROAST STUFFED SHOULDER OF LAMB--MINT SAUCE

NEW POTATOES WITH PEAS

SWISS CHARD WITH BACON AND "HARD BOILED" EGGS

CHERRY DUFF CHERRY SAUCE

COFFEE

* * * * *

CREAM OF ASPARAGUS SOUP

(For recipe see Page 66.)

CROUTONS

Cut stale bread in one-third inch slices; remove crusts and cut in
one-third inch strips, cut strips in one-third inch cubes. Fry them a
golden brown in deep hot Cottolene. Drain on brown paper and sprinkle
lightly with salt.

ROAST SHOULDER OF LAMB

Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in
shape. Sprinkle with salt, pepper and dredge with flour. Place on rack
in dripping pan, put in hot oven and baste with dripping melted in one
cup hot water, as soon as flour begins to brown; continue basting every
fifteen minutes until meat is done, which will require about two hours;
add one cup of stock to pan while meat is cooking. When richly browned
cover closely and finish cooking.

To carve a boned leg of lamb, cut in thin slices across the grain,
beginning at top of shoulder. When trussed in shape meat looks like a
goose without wings or legs.

STUFFING FOR LAMB

(See recipe Page 154 for stuffing, adding 3/4 teaspoon poultry
seasoning.)

MINT SAUCE

1 bunch of mint finely chopped.
1/3 cup vinegar.
2 tablespoons cold water.
2 tablespoons powdered sugar.

PROCESS: Dilute vinegar with cold water, add sugar