MAIN DISHES FOR MANY MEALS LAMB Lamb and mutton afford welcome meat dishes. Lamb is most easily digested and very nutritious. From a standpoint of economics, the increased use of lamb and mutton results in greater production of wool. In the menu, lamb and mutton should hold a permanent place because of the number of attractive and wholesome dishes they afford. The crown roast of lamb is a decorative and delicious dish. The leg of lamb and shoulder roll are just of the right size to be convenient for the average family. With a sauce of tart jelly accompanying, they make an excellent special or company dinner dish. There are the loin chops; “French” and “American” rib chops, delicious morsels when broiled; the shoulder, which may be made into a mock duck that would deceive the most observant; the neck and other cuts, which make delicious stews, ragouts and broth. Twice a week is not too often to have lamb in the menu. VARIETY OF LAMB DISHES DISH CUT Roast Lamb with Mint Sauce Leg—shoulder roll—crown ribs Braised Lamb with Currant Jelly Shoulder Boiled Lamb with Caper Sauce Shoulder—leg Sauté of Lamb Shoulder Epigramme of Lamb Breast Curried Lamb Left-over Ragout of Lamb Left-over—chuck—neck Irish Stew Neck—breast Roast Saddle of Mutton Saddle Broiled Chops Loin or rib chops Breaded Lamb Chops Loin or rib chops Lamb Steak Steaks cut from leg Lamb Croquettes Left-over lamb or mutton Barbecue of Lamb Leg—Loin—Shoulder Casserole of Lamb Neck—shoulder—chuck PORK The story of pork in the menu takes us back to the days when the Chinese people discovered the goodness of roast pork when the house burned and accidentally resulted in the first “burnt pig.” Every house in the village was soon in ashes to supply every inhabitant with the delicacy, and its popularity has steadily increased. Like all meat, pork is classed among the protein foods and builds body tissue. Because of its high percentage of fat, it also supplies heat and energy to the body. The U. S. Government Inspection stamp guarantees the wholesomeness of the pork you buy. The digestibility of pork depends largely upon proper cooking—it should be thoroughly cooked in a slow oven. Smoked pork, in the form of ham and bacon, is very easily digested, this being due to the curing and smoking. In planning the menu including pork, include vegetables containing considerable water, such as cabbage or greens, and tart fruit and spicy dessert. Such a combination will complete a meal rich in food value and satisfying to the appetite. PORK DISHES