6—Lancaster Farmlig. Saturday. November 14, 1959.
For the
Farm Wite and Family
Lamb In The Menu
by Mrs. Richard C. Spence
An elegant roast leg of .lamb is a food fashion thals
right in style. Lamb is a tender meat witn a delicate flavor
prized by gourmets the world over and well deserving of
a special place in meal plans
A roast leg of lamb is one
of the easiest meats to pre
pare and serve. When purch
ased with a well-known
brand name as a guide, high
quality is assured. Because
young lamb is so tender and
juicy, roasting in an open
pan is the ideal method. A
low oven temperature (32i»
degrees) keeps the juice and
flavor in the meat and cuts
down shrinkage.
The roast should be placed
fat side up on a rack in an
open low-sided pan It is not
necessary to add water and
the meat should not be cover
ed. The paper-thin covering
known as the fell may be re
moved from the meat before
roasting if you wish.
Using a roast meat thermo
meter is the best way to in
sure just the degree of done
noss desired. The point of
the meat thermometer is in
serted into the center of the
thickest part of the meat,
making sure it does not
touch the bone. As the meat
roasts the internal tempera.
ask for *Mamt
the wood heater
with the warm
heart!
controls
thermosU.
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24 HOUR THERMOSTATIC
DOWNDRAFT WOOD HEATERS
See proof of claims at
KAUFFMAN’S
HARDWARE
NEW HOLLAND
Ph. EL 4-0951
Open Thurs. & Fri. ’till 9
iiiimiuiiiiiiiim»
Control
E Chickweed ■
m In *
■ Alfalfa & Clover E
with ■
Chloro IPC I
For best results spray ■
when temperatures ■
range from 40 to 60 5
degrees ■
■ Apply 1 to 2 quarts of
■ Chloro IPC with 30 to
m 50 gallons of water per
S acre
■ Available in 1 & 5
J gallon cans and
■ 30 gallon drum
■ For more information
■ contact
■ ■
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&■
■
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JSMOKETOWN. PA.J
5 Pb. LANC. EX 2-2659 ■
■ ■
•/■■■■■■■•■l
ture is registered on the
thermometer. For example, a
six pound leg roast will
reach the Medium stage of
doneness (175 degrees inter
nal temperature) in approxi
mately 3 hours. Allow an
additional half hour to bring
it to the Well done state (180
degrees). An 8 pound roast
will require about 4 hours for
Medium and 4V£ hours for
well-done.
* * *
You might like to try the
following garnish with your
roast leg of lamb. To make 6
“hats” you’ll need:
3 hard-cooked eggs.
6 thin slices yellow tui nip
or rutabaga
2 carrots
Wooden picks
Shell and cut eggs in half
HICi H MAGNESIUM
I lIVII ■ LIMESTONE
Magnesium
Mineral Base for Chlorophyl
(Chlorophyl is fhe green of your plants)
Calcium Root Builder
Contact the Belmont Limestone Representative
in your area
John J. Long Harvey G. Good
Peach Bottom. Pa. Intercourse, Pa.
Hensel Klmbell 8-2560 Ph. SOuthfie’d 8-8451
Amos Shenk TRinity 2-5802 Conestoga.-Pa.
BELMONT COMPANY -
PARADISE, R. D. 1 Gap Hickory 24133
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PEUtUUI * MseovnMftvc. * houktviu.* * «urr rertusiuM * *kk»
no mbtr /obral dtpod t hturaw • mrperatbn
crosswise." Place ‘one egg
half, v yolk side down, on
each slice of turnip. Cut the
carrot in pennywise slices ’4
inch thick*. Cut each slice
with Vz inch scalloped cut
ter to make the flowers.
Stick a wooden pick through
the center. Use a tiny piece
of turnip for the center of
the flower. Turn up the “hat”
brim, and stick two of the
carrot “flowers” in the “hat’.
♦Variation: Use thin slices
of pimiento to make a “rib
bon” around the egg ‘crown’
of the ‘hat’. Slice a gherkin
pickle lengthwise and stick
it in the “hat” for a “fealh
er”.
MINT GOES’ WITH LAMB
IN SAUCES & GARNISHES
When you serve laniL
you’ll probably plan some
mint flavor to go with it.
For Variety, try using the
mint in new sauces, garnish
es, and on vegetables, fruits
and stuffing - that goes with
the lamb dinner.
Vary the mint sauce by us
ing a cup of applesauce and
seasoning it with a drop of
oil of peppermint. You may
want to tint the sauce a deli
cate green. Or you can stir
in some mint-jelly for flav
oring. Or start with currant
je’ly or orange marmalade
and season them with the oil
of peppermint until nicely
flavored
For garnishes brown pears,
pineapple and peaches with
a lamb roast and then top
with mi
meringui
egg wi
stiff am
Drop the znintmsrlnCa*' on
the fruit half and brown
lightly under the broiler.
For sizzling lamb chops,
direct from the broiler you
might like a mint butter
sauce. You make the sauce by
creaming butter, then addings
lemon juice and mint flavor
ing.
If you have fresh mint
leaves you can chop them to
use in the butter sauce, over
vegetable, as a stuffing for
roast cushion shoulder of
lamb, or to combine witn
cold slices of lamb in a sand
wich.
When you serve lamb be
sure that it’s either piping
hot, right from the oven or
grill to .a hot plate, or that
it has been thoroughly chil
led.
Two re’ishes that go well
with lamb—
CRANBERRY GINGERY
RELISH #1
2 tablespoons slivered can
died ginger
2 tablespoons grated
orange rind
1 (1-pound) can whole
cranberry sause
Stir the candied ginger and
grated rind into the whole
cranberry sauce. Chill thor
oughly for the flavors to
blend. Makes about 1% cups
relish.
CRANBERRY GINGERY
RELISH #2
1 (1-pound) can whole-
mm
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cranbetry 'Sauce
Vz cup seedless raisins
Vl large unpeeled orani
% teaspoon powdered
ginger
Stir cranberry sauce int (
bowl. Put orange mdudi
rind through food chopp
Stir into cranberry sai
with raisins and ginger Ci
thoroughly for flavors
blend. Makes 2 cups relish
* * *
If you have some left-ov
lamb try using it up t
way;
CURRIED LAMB
1 cup diced celery with
tops
1 small onion (diced)
3 tablespoons cooking fj
or oil
2 cups diced cooked le
lamb
% v cup brown gravy
Curry powder
2 drops tabasco sauce
Salt
Brown ce’ery and oni
slowly in the fat or oil A
meat, gravy, and seasomn
Use Vs to 1 teaspoon cui
powder, as desired. Stir 01
low heat tintil well mu
and hot If too dry, add bi
ing water.
With this you might sei
flaky cooked r-ice, str
beans, coleslaw, and for
sert sweet potato pie or pi
apple chiffon pie.
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Garden Tractors
Snovely's Form Servi»
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