boiling liquor, add a teaspoon of caramel if not brown enough. Cook ten
minutes and serve plain or in a border of mashed potatoes. The seasoning
may be varied by using one teaspoon of curry powder, a few grains of
cayenne or half a tumbler of currant jelly and salt to taste.

~RICE AND BEEF CROQUETTES~--To use up cold meat economically combine two
cups of chopped beef or mutton with two cups of freshly boiled rice.
Season well with salt, pepper, onion juice, a large teaspoon of minced
parsley, and a teaspoon of lemon juice. Pack on a large plate and set
away to cool. After the mixture is cold, shape into croquettes, dip into
beaten egg, roll in fine crumbs and fry in smoking hot fat.

~ROLLED RIB ROAST~--Have the backbone and ribs removed and utilize them
for making a stew for lunch. Tie the meat into a round shape and
sprinkle it with salt and pepper, then dredge with flour and place in a
dripping pan. Have the oven hot when the meat is first put into it, in
order that it may be seared over quickly to prevent the juices from
escaping. Then reduce the heat and baste with the fat in the pan. When
done place on a hot platter and surround with riced potato.

~SHEEP'S BRAINS, WITH SMALL ONIONS~--Take sheep's brains. Soak in
lukewarm water and blanch. Stew with thin slices of bacon, a little
white wine, parsley, shallots, cloves, small onions, salt and pepper.
When done arrange the brains on a dish, with the onion's around; reduce
the sauce and serve. Calves' brains may be dressed in the same way.

~SHEEP'S TONGUES~--Sheep's tongues are usually boiled in water and then
broiled. To dress them, first skin and split down the center. Dip them
in butter or sweet oil, mixed with parsley, green onions, mushrooms,
clove of garlic, all shredded fine, salt and pepper. Then cover with
bread crumbs and broil. Serve with an acid sauce.

~SHOULDER OF VEAL BRAISED~--Buy a shoulder of veal and ask the butcher
to bone it and send the bones with the meat. Cover the bones with cold
water and when it comes to a boil skim, then add a little onion and
carrot and a few seasoning herbs and any spices desired. Simmer gently
for an hour or so until you have a pint of stock. To make the stuffing
take a stale loaf, cut off the crust and soak in a little cold water
until soft. Rub the crumbs of the loaf as fine as possible in the hands,
then add to the soaked and softened crust. Chop a half cup of suet fine,
put into a frying pan a tables