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LESSON IN LAMB LOGIC A lesson In Iamb logic as we
realize that the critter Isn't all legs and loin chops. There's a
lot of good eating forward and all of it is high quality and
reasonably priced right now. Ways with lamb are included in
today's food columns.
Feeding the Family
By ZOLA VINCENT
Foo4 Editor
Excellent Quality Makes
Lamb A Best Buy
West coasters and east
coasters eat more lamb than
anybody and what a treat
those in-betweeners have been
missing! Hard to figure it out
but instead of trying that, we
hope to get new-comers and
old-comers too, to try lamb
often.
This season's lambs are
bigger and better because
they've been better fed
throughout their growing
months, thanks to green pas
tures. They're not older, mind
you, just heavier so perish the
thought that the meatier
lambs have turned into mut
ton; a mistaken notion some
people have. Ninety per cent
of all lamb grown is marketed
as lamb.
All cuts of lamb are good
buys and some are genuine
bargains. Take a look at the
ads in this newspaper and at
the display cases in the mar
kets. Buy now for immediate
enjoyment; freeze for future
pleasures.
Lamb is tender. Practically
every cut may be roasted,
broiled or panbroiled.
Lamb should always be
cooked at low temperature no
matter what cooking method
is used. Roast in 300 degree
oven; 175 to 180 on a meat
thermometer. This means less
shrinkage, more lamb to serve
and jucier and more tender
meat. No searing!
The "fell" that paper-like
covering should not be re
moved from the leg of lamb.
Leave it on and the leg roasts
in less time, holds its shape
better and is jucier. .
Lamb should be served
either hot on hot plates or
" cold never lukewarm.
Mint jelly and mint sauce
are delicious with lamb but
many tart jellies and fruits
are equally good accompani
ments. Plentiful prunes and
pineapple slices are very
good.
Roast Lamb Cuts. Roast
American leg, frenched leg,
loin roast, boneless loin roast,
boneless sirloin ribs, crown,
square cut shoulder, cushion
shoulder, rolled shoulder,
breast, rolled breast, lamb
loaf.
To Roast Lamb, simply sea
son with salt and pepper.
Place fat side up on rack in
open roasting pan. Roast in
slow oven, 300 degrees, 30 to
33 minutes per pound. Add no
water. Do not cover. Do not
baste. Roast to desired de
gree of doneness.
Gourmet Leg or Lamb.
Make deep slashes in leg of
lamb and fill with a mixture
of finely chopped and mashed
garlic and anchovy fillets. No
salt. Anchovy paste can be
used.
Broiling Cuts. For broiling,
panbroiling or frying, choose
loin sirloin chops, leg steaks,
loin chops, english chops, Sara
toga chops, rib chops, shoul
der chops, patties.
To Broil, set oven regula
tor for broiling. Place 'meat
two to three inches ' from
heat. Broil until top of meat
is brown. Season with salt
and pepper. Turn meat,
brown, season; serve at once.
To Panbroil Lamb, place
meat in heavy frying pan.
Cook slowly. Do not add fat
or water. Do not cover. Turn
occasionally to insure even
coking. Pour fat from pan as
it accumulates. Brown on
both sides. -Do not overcook.
Season and serve hot.
To Panfry. season meat and
dredge with flour or corn
meal. Brown quickly on each
side in a small amount of fat.
Do not cover. Cook at moder
ate temperature, turning occa
sionally. Drain and serve at
once.
Braise and Simmer. Cuts in
clude neck slices, breast,
rolled breast, riblets, shanks,
stew meat which comes from
several sections of the lamb.
To Braise, brown meat on
all sides in hot fat in heavy
utensil. Season with salt and
pepper. Add small amount of
liquid if necessary. Cover
tightly; simmer until tender.
To simmer large cuts, cover
meat with hot or cold water;
season with salt. and pepper.
Cover kettle tightly. Cook
slowly; simmer. Do not boil.
Add vegetables just long
enough before serving to be
cooked.
To simmer stewing meat,
cut in one to two inch cubes,
brown on all sides in hot fat.
Season; cover with water and
cover kettle tightly. Cook
slowly until done. Add vege
tables just long enough be
fore serving to be cooked.
Lamb Kabobs
Lamb is superb when
broiled, barbecued or roast
ed on skewers indoors or out
doors. For each six servings, cut
V2 pounds lamb shoulder
into one inch cubes. Pour
French dressing over the
lamb. Add a split clove of gar
lic unless the dressing already
contains garlic. Let stand at
least an hour (overnight in
the refrigerator is better).
Wash half pound of button
mushrooms or use an eight
ounce can of whole mush
rooms. Cut fuor slices, bacon
in one-inch pieces. Alternate
lamb cubes,vbacon and mush-,
rooms on metal skewers. Al
low space between for thor
ough cooking. Season with
salt salt and pepper. Broil
three inches from source of
heat, about 15 minutes. Turn
to brown evenly. Eat with
sighs of contentment.
Barbecued Lamb and
California Limas
Quickly browned lamb
riblets from bargain priced
breast of lamb are cooked in
a wine barbecue sauce along
with plentiful California
large dry lima beans for a
very satsifying dish. Party
ish and inexpensive. Five
servings.
Have meat man cut four
pounds breast of lamb into
riblets. Sprinkle with salt
and pepper and one clove
garlic, minced. Brown on
both sides in hot oven or
under broiler. Pour off ex
cess fat and place lamb in
large casserole.
Combine one cup boiling
water, one-half cup Califor
nia Burgundy wine, one-half
cup tomato catsup, one
sliced onion and one teaspoon
Worcestershire sauce. Pour
this boiling hot over lamb.
Cover and bake in moderate
oven, 350 degrees, one hour.
Simmer Vi cups large
dry lima beans 30 minutes
in five cups boiling water.
Add one teaspoon salt and
pour limas into casserole. Top
with lamb. Cover and bake
lli hours longer until most
of the liquid is absorbed.
Uncover last few minutes to
crisp riblets.
Baked Trout
Rare Treat
We make no attempt at
interpreting trout fishing li
censing but we do tell you
that fresh from the stream,
fish market or frozen food
locker, this is "a fine way to
fix troat:
For four persons, four
trout. In two tablespoons
butter, saute two tablespoons
finely chopped onion, two
tablespoons finely chopped
celery, two tablespoons fine
ly chopped mushrooms. Add
1V6 cups fresh bread crumbs,
one slightly beaten egg, one
fourth teaspoon thyme and
two tablespoons lemon
juice; mix well.
Wash four large cleaned
fresh or frozen trout. Dry
and rub with salt, pepper and
one-fourth cup lemon juice.
Stuff trout with bread mix
ture and place in aluminum
foil. Fold foil and close ends
tightly. Bake at 350 de
degrees for about 20 minutes
or until done. Remove fish
from foil to warm platter.
Cover with parsley butter
and garnish with lemon
wedges.
Corn Tamale PI
On Dish Meal
Here is a. quick main dish
that makes wonderful eat
ing; needs only a tossed
green salad to make a satis
fying meal. It combines
hamburger, Creole corn,
muffin mix and grated
cheese for six satisfying
servings.
Cook one medium size
onion, finely chopped, in
two tablespoons butter or
margarine until tender. Aad
one pound crumbled freshly
ground beef and brown.
While beef browns, fix a
package of corn muffin mix
according to package direc
tions or make one batch from
usual recipe. Add two table
spoons sugar, two tablespoons
flour, two teaspoons salt,
one-fourth teaspoon- pepper
and two cans. Creole style
corn to the beef-onion mix
ture. Pour into an oblong bak
ing dish. Spread muffin bat
ter over corn mixture.
Sprinkle with one-half cup
grated Parmesan or Ameri
can cheese. Bake in moder
ate oven, 375 degrees, 25 to
30 minutes or until crust is
golden brown.
SP Freight Rate
Reduction Favored
Junction City, Ore.
A spokesman for the Willam
ette Valley Lumbermen's as
sociation has voiced approval
of the proposed lumber freight
reductions slated to go into
effect May 21 on the Southern
Pacific line,
The proposed changes
would reduce charges for the
transport of lumber and lum
ber products, from Oregon to
California and Arizona, as
well as from California points
within that state and Arizona.
They have been under fire
from northern California
lumbermen who said they fa
vored Oregon shippers.
Nils Hult, president of the
association, said the present
rate structure constituted a
"very real danger" to the
lumber industry in the Pacif
ic Northwest.
"No thanks, Lady. Those
aren't SANTI AM
BLUE LAKE
STMNQUSS
GREEN BEANS!"
Bi
GUI
LUBE
Scotties agree:
Q BEL0H68
because
it's nutritious
not just filling
More Students Enter Enaineerina Field
the college of engineering at
Urbana, 111 (IP) More stu
dents are preparing for engi-j
neering careers this year than
at any time since 1948, accord
ing to the American Society
for Engineering Education.
The society quoted govern
ment figures showing that a
total of nearly " 243,000 stu
dents are enrolled in accredit
ed engineering colleges.
The total almost equals the
all-time high of 1947, when
the engineering schools were
jammed with World War II
veterans, and the trend indi
cates a further increase.
Dr. W. L. Everitt, dean of
the University of Illinois and
president of the society, said
the "overwhelming problem"
of. engineering . schools is . a
shortage of qualified teachers
to, meet predicted needs.
Cotton fabrics are being
treated to give them many of
the advantages of the "mir
acle fibers" while avoiding
some of the latter's disadvan
tages. Cotton can be made oil
proof and . waterproof, resist
ant to heat and rot and can
still be dyed in a full range of
colors. .
Physicians to Hold 106th Annual Meet
Chicago HP) More than
18,000 physicials will gather
in New York June 3-7 for the
106th anual meeting of the
American Medical- Associa
tion. Some 500 doctors will pre
sent scientific papers or par
ticipate in symposiums or dis
cussion groups at the conven
tion which, has the major pur
pose of providing doctors an
opportunity to. catch up on
rapidly changing medical
knowledge.
The House of Delegates, the
AMA's policy-making body,
will meet throughout the
week, and its first action was
to be the election of a phy
sician to receive one of medi
cine's highest honors, the Dis
tinguished Service award.
Dr. Dwight H. Murray,
Napa, Calif., retiring AMA
president, and his successor
Dr. David B. Allman, Atlan
tic City, N.J. will address
the opening session of the
house. .. "'
The auto industry of : the
United States has turned out
more than 140 million ve
hicles since 1900, and the
greatest volume has been in
the last few years.
1
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GUPREME .COURT
POSITION no. a
An fxperenctd Lawyer An AbU Judg
X. At. Sloan for Judge Comm. 29 FrankUa BM;, Medford, Or
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