OCR Interpretation


The day book. (Chicago, Ill.) 1911-1917, August 11, 1915, LAST EDITION, Image 14

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-14/

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i tablespoonful of flour. Spread and
paste all over the lamb and return to
oveo. Baste the lamb every 10 min
utes during the rest of the cooking,
so as to secure a golden-brown glaze
over the meat. Serve on hot platter
and turn the contents of the pan over
the lamb.
The meat is just as delicious when
served cold.
Roast Lamb Cooked in Mint Sauce.
Roast the lamb as usual and the
last 20 minutes required for cooking
add baste with the following: Pick
off leaves from 12 stalks of mint and
bruise a little; add 3 tablespoonfuls of
sugar and mix to a pulp, and 2 table
spoonfuls of vinegar and turn over
roast lamb. Return to hot oven and
baste every 3 minutes.
Remove roast to hot platter, make
a gravy by aSSIng a spoonful of flour
that has heen thoroughly blended
with a little cold water. Boil gravy
5 minutes and serve in gravy boat
Lamb Cutlets With Apples.
Take a ne5k of lamb, divide it into
cutlets, trim them neatly and season
with salt and pepper. Put them in
oven in casserole. Peel and slice 6
apples; peel and chop 3 small onions,
and put onions and apples over cut
lets. Allow all to cook in the oven
of an hour or until thoroughly -cooked.
Serve in dish in which they -were
cooked.
Curry of Lamb.
Cut into pieces 2 pounds of lamb
from the fore-quarter and roll pieces ,
in 1 tablespoonful of barley flour. Put
pieces in deep sauce pan and with 1
onion chopped fine and just enough
stock or water to barely cover. Set
over slow fire and cook slowly till
meat is tender; add 1 teaspoonful of
curry powder, allow to heat 3 minutes
and serve with cooked rice.
Lamb Hash With Peppers.
Use the remnants from the leg for
hash. Put the meat through meat
grinder, chop cold boiled potatoes
and to each cup of lamb used add 2
cups of chopped potato.
Seed and chop 2 small sweet pep
pers for each 3 cups of hash. Put the
chopped pepper into skillet with 2
tablespoonfuls of butter. Cook the
peppers 2 minutes but do not brown.
Add meat and potatoes and y2 cup of
lamb broth or any gravy you have
left Bake in moderate oven an hour
do not brown.
o-
"I WANTED A BEAU!" BECAUSE SHE COULDN'T
HAVE ONE GIRL LEAVES "TOO-GOQD-A-HOME"
Toledo, Aug. 11. "I ran away
from home because I had everything
I wanted except a beau."
This is the excuse 17-year-old Mil
dred Meyers gave when her three
years of adventure in burlesque cul
minated at the Lagrange st. police
' station.
Her father, Herman Meyers, owns
one of the largest bakeries in San
Francisco. He has advertised and
hired detectives to search the coun
try for the runaway. She. told her
story thus:
"I was 14 when a big, handsome
man asked me if I would like to go
on the stage. Why, of course, I was
crazy about it Besides I liked this
big hero and I jumped at the chance
to break home ties.
"It may sound ridiculous, it does
to me now, but my parents were too
good to me for comfort. I am the
only child and they gave me every
thing my heart desired but wouldn't
let me have what I wanted most of
all a beau! I knew girls of my age
who were allowed to have company
and it hurt my pride. They teased
me because I wore short dresses and
they said I wasn't pretty enough to
catch a beau.
"Mother just wouldn't let me grow
up and I did so want to be a lady. She
made me wear my dresses to my
knees. I ripped the hems out but
even that didn't make 'em long
enough.

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