Baked Loin Of Mutton

Browned Potatoes Stewed Tomatoes

Turnips In Jelly

Apple Dumplings

Baked Loin Of Mutton

Wipe the loin, place in a baking-pan, rub over with butter, dredge with flour, and put in the oven. The heat should be intense at first, so as to sear the surface of the meat, then lowered and the meat baked slowly for 1 1/2 h. The loin is a long piece of solid meat, 2 or 3 inches in diameter and sometimes 12 inches long. It is the most tender part of the animal.

Browned Potatoes

About 1 h before the meat is done, place 8 medium sized potatoes, washed and pared, in the pan with the meat, and bake until tender. If necessary, add a little hot water, 1/4 c, to the pan in which the meat is cooking.

Stewed Tomatoes

One can tomatoes, 1 t salt, 2 T sugar, dash of pepper, 2 T flour, 2 T butter. (See p 44, if desired.)

Turnips In Jelly

Cover 2 T gelatine with 1/2 c cold water and soak 1/2 h or longer. Wash, pare and cut 4 turnips into tiny dice, 1/4 inch on the side; cover with boiling salted water, and cook until transparent. To the soaked gelatine add the juice of 2 lemons, 1 t salt, 1 T vinegar, 1 T catsup, and 2 c boiling water. Strain into a bowl, set in a cold place, and when cool stir until it begins to thicken, then add the turnip. Mix well and set aside to harden. If desired, at this point it may be moulded in individual moulds, and when set served on a lettuce leaf with Mayonnaise Dressing.

Apple Dumplings

Wash, pare and core 6 small apples. Make a biscuit dough of 2 c flour, 4 t baking powder, 1/2 t salt, I T shortening, and 3/4 c milk or water, toss out onto a floured board and pat out to about 1/2 inch in thickness. Cut into 4 inch rounds, place cored apple in the center of each, fill the core cavity with 1 T sugar, and 1/2 t cinnamon, and press the dough firmly around the apples, completely covering them.

Place in a baking-pan about 1 inch apart, sprinkle with 1 c sugar, add 2 T butter in dots over the top, and 1/2 c hot water. Bake 20 m in a quick oven, or until the crust is brown and the apples, when pierced, are tender. Serve with cream and sugar, or milk to which sugar and nutmeg have been added - 1/4 c sugar and 1/2 t nutmeg to each 2 c milk.

Preparing The Meal

One and one-half h before dinner, prepare the loin and place in the oven. Now wash and pare the potatoes and put in the pan with the meat, allowing 1 h for baking. Wash, pare, and core the apples, then make the dough for the dumplings, and prepare for the oven, allowing 20 to 30 m for their baking. Now open a can of tomatoes, add the seasoning and stew about 20 m. Arrange the turnip jelly made in the morning on salad plates ready for serving. Prepare the milk to be served with the apple dumplings.

When the meat and potatoes are done, serve the dinner.