6 or 8 lamb chops
1/2 teaspoon oregano
salt and pepper to taste
5 medium potatoes, peeled and quartered
1 can mushroom soup (10 1/2 ounces)

Place chops in crock pot on high for two hours. Drain off fat. Sprinkle them with oregano, salt and pepper. Add potatoes and soup. Cook on low for another four hours, or until you get back home.

6 thick lorn lamb chops
1 tablespoon butter or margarine
2 tablespoons each of minced onion and celery
3 tablespoons bread crumbs
1 teaspoon grated lemon rind
1 tablespoon chopped chives salt and pepper
1 egg, beaten

Cut a pocket in each chop. Heat butter and cook onion in it until soft and brown. Combine with all other ingredients except egg. Bind beaten egg with ingredients (to moisten stuffing). Stuff chops and broil three to four inches from heat for seven to 10 minutes on each side, or until done. Makes six servings.

If you’re looking for a change of pace in meals, why not try lamb? There are a few tricks to cooking lamb and getting the best flavor.

Lamb is a very versatile meat and may be substituted in many recipes calling for hamburg or other meat. It is delicious in chili, lamburg meatballs and spaghetti, California lamburgers or stew. I said cooks should use their imagination and experiment.

Some things to remember when cooking with lamb are:

Don’t cook until overdone; do not smother the flavor with spices. Salt, pepper, or a little garlic is sufficient seasoning. Roast, using rather low heat, around 300 Degrees F., and do shoulder and leg roasts on an open rack in tne oven. Excess fat should be poured off.

Lamb or mutton is delicious when mixed with pork in sausasge, etc. Legs or shoulders can also be smoked and one will have a delicious ham-hke meat.

Trim a pair of mushrooms and let them lie in slightly salted luke-warm water until the water is discolored. Take them out and put them in fresh warm water; let them lie ten minutes, throw them in cold water for a few minutes, then press between two plates with a weight upon them.

Cut two onions, a carrot, and a stalk of celery, into thin slices, place them in a saucepan with a small bunch of sweet herbs, a bay leaf, and a few allspice. Add salt and pepper, and the liquor from a can of mushrooms. Put in the sweetbreads, cover them with a slice of fat bacon, and pour in a little good stock.

Cover closely and let boil a few minutes; then place the stew pan in the oven to braize the sweetbreads for an hour and a half. When cooked, take them out, place them on a baking tin to keep hot la the oven, and add to the braize a pint of stock, the juice of a lemon, and more seasoning if needed.

Let boll a few minutes, strain through a hair sieve, add the can of mushrooms to the sauce, simmer a few minutes, and remove from the fire. Place the sweetbreads on a bed of mashed potatoes, pour the sauce over them, and place the mushrooms round. Serve hot.

When the covers of fruit jars will not unscrew easily, invert the jar and hold the cover in hot water for a few minutes, when it will come off without trouble.

leg of lamb
salt, pepper, garhc, ginger and dry mustard
2 tablespoons granulated sugar
1/2 cup water
2 tablespoons Worcestershire sauce
1/4 cup vinegar
potatoes, peeled

Season meat to taste with salt, pepper, garlic, ginger, and mustard. Bake uncovered at 450 Degrees F. for 30 minutes. Reduce heat to 350 Degrees F. Combine sugar, water, and vinegar. Baste lamb with this mixture, adding more as needed. One hour before serving add potatoes, cover roaster. The total baking time will depend on the size of the leg of lamb; allow 30 minutes per pound.

Peel one pound of apples, place them in a stewpan with a little nutmeg, a cup of water, and six ounces of sugar. Let them cook quickly until perfectly tender, then press them through a sieve and let get cold. If very juicy pour off the fluid before putting them through the sieve. Whisk half a pint of cream until stiff and dry, add the apple pulp, a little essence of lemon, one ounce of gelatine which has been soaked and dissolved in a gill of hot water. Mix well together, pour into a jelly mould, and let set. When firm, and ready to serve, turn it out on a glass or silver dish, and garnish with cubes of red currant jelly.

One of the most important Thanksgiving and Christmas dishes is the mince pie. The dinners on these occasions do not seem complete without this delicious adjunct, and as mince meat keeps long it can be made early and in quantity enough to last over New Year’s. Following is an excellent recipe for making the meat. This makes a great quantity and the Ingredients can probably be divided if too much:

Three pounds of prime beef from the tenderest part of the round, six pounds of apples (greenings), one and one-half pounds of suet, the juice and grated peel of two oranges and two lemons, two pounds of brown sugar, one pint of molasses, three pints of boiled cider, one quart of good California brandy, three grated nutmegs, one tablespoonful of mace, one and one-half tablespoonfuls of salt, two tablespoonfuls each of ginger and allspice, one tablespoonful of cloves, six tablespoonfuls of cinnamon, one-half pound of sliced citron, two pounds of seedless raisins, two pounds of large seeded raising, two pounds of currants and one glassful of grape jelly.

Steam the meat or let it simmer gently until tender, let it cool and chop it rather fine—the size of the average pea; chop the apples lo the size of white beans, Prepare the fruit carefully, mixing all the dry ingredients thoroughly; then add the cider, molasses, lemon and orange juices, and lastly the brandy. Mix again thoroughly, pack in a large stoneware jar, cover and stand in a cool, dry place. Mince-meat should stand about three weeks before using, to ripen and blend the flavors. In making pies, see to it that your pastry is of the best. An hour’s baking is none too long for perfect results.

1 package cherry, raspberry, or strawberry flavored gelatin
2 cups hot water

Dissolve the package of gelatin in two cups of hot water. Pour the mixture into a shallow dish – the gelatin should be a little less than 1/2 inch thick. Chill until firm. Cut out hearts with a cookie cutter. These can be eaten’as they are or used to trim salads or desserts.

1 No. 2 can crushed pineapples, drained
1 large bowl of cream topping
1 can cherry pie filling
1 can condensed milk

Mix the above ingredients together. Put into a dish and chill. Serve cold.