til seared, and browned on both sides. Brush over with melted butter, or beef drippings. Season with salt and pepper, and bake in casserole dish in slow oven until tender, about an hour or more. Cut carrot strips, and saute in one tablespoon bacon fat or beef drippings, to which has been added one tablespoon finely chopped onion. Add to mutton with one cup diced potato or potato balls, two cups thin brown or tomato sauce. Season to taste. Oook until vegetables are tender, then add about a dozen small onions cooked until ten. del', then drained and sauted in butter to which is added one tablespoon sugar. Onions need not be sauted unless they are desired glazed. Turnips as well as carrots may be added. Parsley and other herbs may be added for seasoning. The vegetables may be cut in fancy shapes with vegetable cutter . .Serve from casserole dish. Leftover mutton or lamb from roast may be utilized in this way. MUTTON OHOPS Wipe with wet cloth, remove skin and surplus fat. If desired, rib chops may have meat trimmed down from bone two inches, forming" French" chop; or meat may be cut from all the bone, rolled and skewered with tooth picks. Ohops may be oven broiled or pan broiled. Follow directions as for broiling steak. Stand them up on the fat edge to brown the fat, without overcooking the meat. Time for cooking will depend on thickness of chop, and whether it is to be served rare or well done. In general, five minutes for rare chops one inch thick, eight minutes for medium, and twelve to fifteen for well done. Drain on absorbent paper. Serve hot. POTATO SOUFFLE 1 egg Y2 t salt lis t pepper
1 c riced potatoes 1 tb butter ~ c milk 1 t chopped parsley Add butter, milk, beaten egg yolk, salt, pepper and parsley to riced potatoes and mix well. Out and fold in stiffly beaten white. Bake in well buttered dish, or individual molds in moderate oven, till egg is cooked. Serve immediately. ROAST PORK Wipe pork, sprinkle with salt and pepper, place on rack in dripping pan or roaster, and dredge meat and bottom of pan with flour. Place in moderate oven and roast three or four hours, basting every fifteen minutes with fat in pan. For roast pork, the usual rule is twenty-five minutes to the pound. Make gravy, using same proportions as white sauce. HAM-BROILED Soak thin slices of ham, from which rind has been trimmed, one hour in lukewarm water. Drain, wipe and broil about five minutes. BAOON Place thin slices of bacon (from which the rind has been removed) closely together on a fine wire "broiler; place broiler over dripping pan, and bake in a hot oven until bacon is crisp and brown, turning once. Drain on absorbent paper. Save fat for frying purposes. Bacon may be put in hot frying' pan and fried till crisp and brown, turning' once. It is usually well to drain off part of the fat during the frying. 24