Medford mail tribune. (Medford, Or.) 1909-1989, April 18, 1935, Image 4

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Medford mail tribune., April 18, 1935, Page 4, Image 4

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Newspaper Page TextMEDFORD MAIL TRIBUNE, BEDFORD. OREGON, THURSDAY. APRIL 18. 1935. sweeper." Ben Johnson claims he makes handsome pin money search. Ing.the gutters for coins which are dropped by persons. Ben aays ha picked up 99683 last year and bis earnings so far this year are $7. LAMB TEMPTING Eldn. Make gravy of the pan drlp plnga and tomato Juice and serve with the pattlea. Frlraisee of Lamb With Dumpllllis. Lamb breaat. ahoulder, neck, and flank are all good for a frlcaasee. Cut from 1 to 3 pounda of meat :nto fairly small pieces, sprinkle with lalt, pepper and flour. Brown In fat an4 add a sliced onlcn. Add water to cover, put on a Ud, and cook slowly for 1 to 1 houra. Then add turnips and carrots, and chopped green peppers. If desired, and cook until the meat and vegetables are tender. The stew should have plenty of gravy, very slightly thickened Season to taste with salt and pepper. For dumplings, alft 1 pint of flour with three-fourths teaspoon of salt and S to 4 teaspoons of bsklng powder, work In a to 8 tablespoons of fat, and add 1 cup of liquid (water or mllkl. Drop the dumpling batter by spocnfuls over the stew, cover tightly to hold In the steam, and cook for 15 to 20 mlnutea. or until the dumplings are done. I nlnjurrd In Tall LIMA. O (UPi Jack crltes. three-year-old son of Mr. and Mrs. Bernard Crltes. was unscathed, despite a 30 foot fall from a porch roof at his home! The youngster crawled through a second-story window to the roof and fell. Alter the "tumble." he picked himself up and walked into the house. Money Sweeper Successful MILLERSGURG. O. (UP) Add to the list of occupations a "money E - DISH FOR SPRING Thrifty Housewives Find All Cuts Tender and Easily Prepared Low Cost Vegetables Fill Out Menu PAGE FOUR For a good seasonable meat buy t this time of year, try lamb, the Bureau of Home Economics of the j n. O. Department of Agriculture sug gests. A shoulder of lamb, perhapa. with the bones taken out and re placed with bread crumb stuffing seasoned with fresh mint leaves. There you have a roaat that Is ; both tempting and easy to slice, and not expensive. The price of lamb la a little lower now than It was In the winter, and this la the time of year when plenty of "fed lambs" are coming on the market from the western atatee. 'Ted lambs." as city people may not know, are now about 10 or 13 months old. They were born last ' spring on the western ranges, and since the lste summer or fall have been fattened or "finished" In feed lots or sheds In the middle west. They begin to appear on the local markets In De cember, and continue In abundant numbers until May 1. and occasion ally later. Available All Year. But there la lamb on the market all the year round. Early "spring lambs," born this year and fattened ohlefly on their mothers' milk, are usually marketed when they are 8 to A months old. They usually sell at a premium price, and are most plentiful from May to July 1. Along In August to November come the "grass lsmbs," which have been feed. Ins; on grass. They are for the most part B to 8 months old. Neat come the "feeders" In late winter and spring. There Is relatively little mut ton any more. Sheep growers market about ninety per cent of their stock as lambs. The big market for lamb la In the cities a very much bigger market than It used to be. When sheep were brought to America by the early set tlers back In 1600, they were needed to furnish wool for clothing. But as the population Increased there de veloped a market for mutton and lamb. Later came the development of the west, and more and more sheep were raised on the great ranges be yond the Mississippi, Railroads were built, 'and the market for lamb and mutton became still wider aa re frlgeratlon made long distant ship ments possible. Sheep growers turned more to the mutton type of sheep and to cross breeding for stock that would be equally good for wool and for meat. Slnos 1900 the demand for lamb has grown so much that moat producers now find It more profit able to market their lambs for meat than to hold them for the wool they would yield. Many Raise Sheep. There are In this country some thing like B0.OO0.0OO sheep on farms and rangea. and two-thirds of them In 10 states Texas with the most, then Montana, Wyoming. California, Colorado, Oregon, New Mexico, Idaho. Utah and Ohio, But there are small flocks on farms almost everywhere In the middle west and In the astern states, and In some parts ot the south. very out of lamb la tender, be cause the animal Is so young. And either the breaat or the ahoulder, which are the cheaper cuts, make an attractive roast when stuffed. It la economy 'to buy a good-sized shoulder or a leg of lamb for roast Ing. however, say the specialists, be cause roast lamb la one of the best meata for slicing cold, and every left-over can be used In a spicy curry or any one of a dozen other appe tising dishes. Bones and trimmings removed before cooking make excel lent soups and Jellies. Advice on Temperatures. For roast lamb, the directions dif fer some according to the kthd ot oven you have. The ordinary gas oven, where you can lower the heat quickly; should be hot to begin with 460 to 600 degrees Fahrenheit for the flrat half hour. When the roast begins to blown slightly, turn the gas down and finish cooking slowly at moderate temperature. But In an oil stove or coal range, or In a heavily Insulated gas or electric oven, have the heat moderate that la. about 350 degrees F. all the time the roast Is there. The low heat cooks the mest through slowly snd evenly, and keeps down shrinkage Even the fat and drippings In the bottom of the roasting pan do not burn, but brown Just enough to j mske good gravy. But regardless of the oven and the ! temperature you use when roasting lamb, remember thst. since lemb ' ll a tender meat. It Is heat cooked I In an uncovered pan without added water. Slip a rack under the roast to keep it from sticking to the bot- i torn of the pan I Rell.hei Listed. Certain relishes and certain vege. table, seem to "belong with" lamb mint sauce, mint Jelly, currant J Jelly, spiced conserves and pickles. ' or horseradish asuce for a relish, say. and onions, tomatoes, atrlng , beana. spinach or turnips smong the low-cost vegetables. For sslsds served 1 at the meal with lamb, you probably would want a tart dressing. J And then, say the spev-lellata In lamb cookery, If you are serving , lamb hot, have It piping hot. on I piping hot plates. The fst hardena 1 aa soon aa It begins to cool. ; Lamb Patties With Tomato Orsvy Season ground raw lamb with salt and pepper. Drain the Juice from a can of tomatoes snd save the Juloe ! to use In the gravy. To the ground lamb add the drained tomatoea, a chopped onion, enough bread ; crumbs or iwe( aetvtees or boiled rlca to make a fairly atlff mixture Knead the mixture with the hands, mold Into fist esfc's. dip in flour, and fry slowly in fat until the oakat art e aaiaeaal aa) boin , -.,..,.,.,.v.,.&.,v,.,..fc.:..J.. -f .... it-jLjJl. nn1?:.t-.'i.Ji.:;- i. Um ,1.1 VI, lHlTTrM ,mtMt Split Bamboo Fly Rod! Brown Tone Finish! A typical Ward value I Has neat nickel-plate trim, and solid ring cork grip. 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