MEDFORD 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
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Telescope Fly or Bait Rod $1.29
Split Bamboo Fly Eod . $8.95
Open Spool Fly Reel 75c
Dependable Full Wind Reel .". 65c
Brown Enameled Level Fly Line $4.75
Oil Finished Level Fly Line 75o
Enameled Otisco Fly Line 45c
Split Willow Trout Basket G5c
Carlisle Single Snelled Hooks 10c
Barbed Shank Snelled Hooks 25s
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39
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S2-25 set
Lined brake
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28-59, 2 Wills.
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Frch tok.
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niotor
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No Better Oil at Any Price
1
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1.59
3.65
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89 set
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S1.39
Sleeve I ) u e
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69
Chamois 18
24 Inches; ev
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29
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Ball bearing.
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ill
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39
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hoes, Plym.
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1 1 -lu. c Hu
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0
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Pl.ton Pin .2.1
PMon King Set 1.19
Caibnretor 3.(if
Silent Timing ;ear l.ts
Clutch Plate 1.1S
Axle Shaft J.11
llilveriial Joint 2.15
Cylinder lle.id 1.45
FOR CHEVROLET
Piston - -
pl.ton Pin .25
piston Ring Set l.:is
Caibnretor 4(8
King and pinion dears 3.H5
Silent Timing Gear 1.15
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33c ki h
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