Mutton Pot Roast

Wipe, roll, and skewer the forequarter of mutton from which the bones have been removed. Brown in a small amount of fat in a hot frying pan. Parboil four potatoes. Drain. Put a layer of potatoes in deep pudding dish, cover with a layer of sliced onions, sprinkle with flour, salt, and pepper. Put the meat on the vegetables and add one cup water or stock. Cover and cook in a slow oven three hours. Add more liquid if needed, but if the oven is right, no more should be necessary.

Sauted Salt Pork

Cut salt pork in one fourth inch slices, cover with boiling water, and cook five minutes. Drain, arrange in frying pan, and cook slowly for five minutes, then more rapidly until crisp and brown on both sides.

Salt Pork In Batter

Cut salt pork in thin slices, cover with boiling water, and cook five minutes. Drain and saute, or dip in Fritter Batter, and saute in pork fat or fry in deep fat.

Broiled Kidneys

2 kidneys 2 tablespoons butter melted.

4 tablespoons cracker crumbs salt, pepper and lemon juice.

Remove the thin skin from the kidneys, and cut in one fourth inch slices. Wash, soak in acidulated water one half hour. Drain, season, dip in butter, then in crumbs, and broil five minutes. Serve on hot platter with Maitre d'Hotel Butter.

Pot Roast

Season a solid piece of beef, either the round or vein, with salt and pepper. Dredge with flour. Brown in a frying pan with a small amount of fat. Place in kettle, add one cup boiling water, cover closely, and cook in slow oven until meat is tender. If the water cooks away, add just enough to keep the meat from burning. Serve hot with Brown Gravy or Tomato Sauce.

Cottage Pie

1 cup chopped meat.

1 cup hot water or gravy.

2 cups hot mashed potato ½ teaspoon salt.

½ cup hot milk 1 tablespoon butter few grains celery salt ⅛ teaspoon pepper.

Put meat in casserole, add salt and pepper to taste, and the hot water. Mix the remaining ingredients with the mashed potato, and spread on top of meat; bake in hot oven until potato is brown.

Rice With Cheese

2 cups steamed rice 2 tablespoons butter ½ teaspoon salt.

½ cup grated cheese few grains cayenne milk.

Arrange rice and cheese in alternate layers in buttered baking dish, add remaining ingredients, allowing sufficient milk to moisten. Cover with buttered cracker crumbs. Bake until crumbs are brown.

Cottage Cheese

Pour sour milk into a cheese cloth. When all of the whey has drained through, season the curd with salt, add a very small amount of butter or cream, and form into balls. Chill and serve. If the curd is not thick, it may be necessary to heat the sour milk, but heat is apt to make the curd tough.

Cranberry Sauce

2 cups sugar 1 tablespoon butter.

1 cup cranberry juice 2 tablespoons lemon juice.

Boil sugar and juice seven minutes, add butter, and serve.