OCR Interpretation


The day book. (Chicago, Ill.) 1911-1917, August 11, 1915, LAST EDITION, Image 13

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1915-08-11/ed-1/seq-13/

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MARY HAD A LITTLE LAMB AND THIS IS
WHAT SHE DID WITH IT ,
Mary's little lamb, in the days that have gone by,
Caused many kinds of trouble and made the teacher sigh.
The lamb we most admire, in these days of heat and worry,
Is the lamb that's on the fire or cooked with lots of curry.
BY CAROLINE COE
Lamb is delicate and easily digest
ed, making it a particularly welcome
food for hot summer days.
A hind quarter of lamp of 'good size
is an economical purchase. The
chops should be cut off and with the
kidney may be broiled and served
with fried peaches.
Wash firm peaches and wipe with
a coarse towel to remove as much of
the "fuzz" as possible. Cut peaches
in half, remove the stone and place
the peach, stone side down, in skillet
that has a little hot butter in it Fry
until golden brown, being careful not
to burn. When brown turn peach
and dust the browned side with a lit
tle sugar. Fry the peaches until ten
der, but not soft enough to lose their
shape. Have chops broiled and serve
on platter with fried peaches around
them. Try it; it's fine.
Leg of Lamb With Currant Jelly
Paste.
Wash and wipe a leg of Iamb, rub
teaspoonf ul of salt and a dash of pep
per into the meat Put the lamb into
a baking pan, turn over it one-half
cup of boiling water and set in hot
oven and roast, allowing 20 minutes
for each pound of meat When half
the time necessary for cooking has
passed take the roast from the oven
and cover with paste made of 1 glass
of currant jelly mixed with 1 heaninsr
ETTl - -.-

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