Savory Lamb Stew Recipe

Take two pounds spring lamb and braise light with butter size of a

walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let

simmer slowly for 1/2 hour. Then add six peeled raw potatoes and small

head of young cabbage (cut in eighths) cover closely and allow at least

an hour's slow boiling. This can be made on the stove, in the oven, or

in fireless cooker.

The flavor of this dish can be varied by the addition of two or three

tomatoes.

Squab Casserole

3 eggs boiled hard

1 teaspoon parsley, cut fine butter

seasoning to taste

1 teaspoon parmesan

a few little onions

few potato balls

bread crumbs

Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan

cheese and seasoning. Now stuff each squab with this stuffing, putting a

small piece of butter in each bird and sew up.

Place in a baking pan with a lump of butter and brown nicely on all

sides. Now add a little water and cover and cook slowly until well done.

While they are cooking add little onions and potato balls to the gravy.

I have sent but one recipe to a cook book, and

that was a direction for driving a nail, as it has

always been declared that women do not know how to

drive nails. But that was when nails were a

peculiar shape and had to be driven in particular

way, but now that nails are made round there is no

special way in which they need to be driven. So my

favorite recipe cannot be given you.

As for my effort in the culinary line--I have not

made an effort in the culinary line for more than

at least thirty years, except once to make a clam

pie, which was pronounced by my friends as very

good. But I cannot remember how I made it. I have

a favorite recipe, however, something of which I

am very fond and which I might give to you. I got

it out of the newspapers and it is as follows:

Spread one or two rashers of lean bacon on a

baking tin, cover it thickly with slices of

cheese, and sprinkle a little mustard and paprika

over it. Bake it in a slow oven for half an hour

and serve with slices of dry toast.

Now that is a particularly tasty dish if it is

well done. I never did it, but somebody must be

able to do it who could do it well.

Faithfully yours,

ANNA H. SHAW.