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I
Copyright, 1913, by the Star Company.
Gi it Britain Rightt* iteuerved.
Irwin’slavoriteReciper
No. 2 of the New Cooking Series by the
Best Cook on the American Stage
Analyzes the Government’s Latest
Culinary Effort, “The Mutton Book
By May Irwin
The Best Cook on the American
Stage.
I HAVE just received ,iu ativaie-v
copy of I'ncle Sam's newest cm»k-
Ing book. He cells it the Mutton
Book, and it is about to be issued b.v
the 1 )e]inrfment of Agriculture—the
authors bepig Dr. C. ford Lung
wort by. the Government's chief die
tary expert, and. Miss Caroline L
Hunt.
Among other matters, the book
contains recipes for ciuite a number
»f mutton dishes, of which most poo
pte have not even heard. As it says,
"all are worthy of trial, since tile
ability to make many dishes with
any given foodstuff is an easy way
of securing variety in the diet.” In
cidentally the book tells how Hie
housewife who wishes to economize
n»n make many savory preparations,
palatable as well as wholesome,
from cheap cuts.
Is is also so extremely useful a to I
interesting that 1 ant going to cut out
my own recl)ies for this week and
give yon some of the “Mutton
Book." '
Mutton is very digestible, and for
this reason is commonly ujed in the
diet of invalids.
Mutton readily absorbs odors and
flavors, and on this account the
losysewife should take special care
of the cuts site buys. As soon as It
arrives, it should be wiped thor
oughly with a damp cloth, and if any
IHirtions have the slightest uupleas
ant Oiler, they should be promptly
removed.
While the forequarter is tougher
and contains more bone than the hind
quarter, it has the very great ad
vantage of a better flavor ana more
of it—tor which reason it is espe
cially suitable for making broths,
soups or fricassees.
Mutton fat is usually throwu away,
tincideutly 1 uever throw it away,
nor does a.uy real cook) but the Mut
ton Book points out how it ran
he utilized to advantage iu many
ways in the household. One way
of employing it for frying and other
culinary purposes is in the form of a
savory fat which may he easily pre
pared. For each pound of carefully
“rendered” mutton fat, allow an
onion, a sour appl^, and a table-
• spoonful of ground thyme or mixed
herbs tied up in a small piece of
cloth. Cook these in the fat, on
top of the stove or at a low temper
ature in the oven, until the on*"'*
and apple are thoroughly browned.
Then strain off tha fart- which will
be found well seasoned and may be
used in place of butter for seasoning
ot for warming of vegetables.
following are some of the newest
and most interesting recipes given in
tlie Mutton Book:
1—Saddle. 2—Leg. 3—Fillet. 4—Square. 5—Chop*. 6—Breaai.
7—Shoulder. 8—Neck. 9 Head. 10—Feet.
BEAN POTROAST.
' AKE 3 pounds of'mut
ton from the should
er, 1 cup of potatoes
cut into small pieces,
1 cup of carrots cut into small pieces, 14 cup
of sliced onion, 2 tablespoonfuls of flour salt.
Put the meat into the bean-pot and cover
with boiling water. Place the cover on the pot,
and let the meat cook in a moderate oven two
hours. Add the vegetables and salt, cover
again and cook one hour. Reduce the liquid
in which the meat and vegetables have been
cooked to one cup, and thicken with the
flour.
SYRIAN STEW.
T AKE 2 cups of ram mutton cut into
cubes; 2 tabtespoorrtuls of fat, 3 table-
. spoonfuls o* flour, 2 cups of string
beans, 2 cups of tomatoes, 2 onions, salt and
water.
Dredge the meat with the flour, and brown it
in the fat Put all the ingredients in a stew-
pan, scraping from the frying pan ail of the
flour and fat, and add enough water to barely
cover Cook slowly until the meat is tender.
MONTANA STEAK.
T AKE t pound of lean mutton free from
bond, t egg, V z cup of milk, 1 teaspoon
of salt, 1-3 teaspoon of pepper, add a
few drops of onion juice.
Chop the meat hue, add the other ingredi
ents, form into small cakes, and either boil or
fry them. This dish is more delicate if the
egg and milk are used, but it can be made
without them.
MUTTON AND TOMATO PIE.
A N excellent way to use cold mutton is to
bake it with tomatoes, using alternate
lawers of tomatoes and meat. Place in a
baking dish, a layer of fresh tomatoes, or of
cooked tomatoes, which have been either
drained or reduced in volume by boiling. Add
a layer of meat, dredge with flour, salt and
pepper, and add small hits of butter until the
materials are used, arranging to have a layer
of tomatoes on top. Cover this with a layer of
buttered bread-crflmbs or cracker crumbs, and
hake until the crumbs are brown. The toma
toes, butter and flour should be used in the pro
portions of two level tablespoons each of butter
and flour for each cup of tomatoes.
MUTTON AND POTATO PIE ^
T AKE 1 pound of mutton from the shoulder
1 onion,- / 2 cup of flour, 1 carrot, 6 me
dium sized potatoes, 1 teaspoonful ef
baking powder, 1 tablespoon of butter.
Cook the onions, carrots and meat together
in water enough to cover. Boil the potatoes
separately. Reserve enough of the latter to
make a cup of mashed potatoes. Cut the re
maining potatoes and the other vegetables and
meat into small pieces, and place in a baking
dish. Cover with some of the broth thickened
with the flour. Mash the remaining potatoes.
Add butter and salt. Mix this with the flour
which has been thoroughly sifted with the bak
ing powder. Spread this mixture over the in-
Mrs. May Irwin, Who Is Writing a Series of Her Newest Cooking
Recipes for This Newspaper
gradients in the baking dish, anu bake in a hot
oven until the crust is brown.
MOCK VENISON.
|UT cold mutton into thin slices and re
heat In a sauce made in the following
way: Take 2 tablespoons of butter, 1 cup
of water or stock, 2 tablespoons of flour, / 2 cup
of red currant jelly, 1 tablespoon of catsup or
ether meat sauce.
Make a brown sauce out of the butter, flour
and water or stock. Add the Jelly and other
flavorings.
MUTTON AND EGGPLANY PIE.
C OOK together in'a baking pan alternate
layers of eggplant and of chopped mut
ton fried in its own fat. A little tomato
juice may be added or a few sliced tomatoes.
Should be baked until well browned.
MUTTON AND CABBAGE-LEAF ROLLS.
U SE 1 cup of raw chopped mutton, 2 table
spoons of fat, 1-3 cup of raw rice, 2 table
spoons of salt, !4 teaspoon of pepper, 1
lemon.
Throw cabbage leaves of suitable size into
boiling water, and let them stand until they are
wilted. Mix the remaining ingredients (except
the lemon), and form into rolls, each containing
about one tablespoonful. Wrap each roll in a
cabbage leaf. Pack these rolls closely into a
baking dish, and cover with water or stock.
Bake one-half hour. . Just before serving,
squeeze the juice of the lemon over them.
MUTTON SAUSAGE.
T AKE half pound of mutton free from bone,
half pound ot freah pork fat, one-eighth
teaspoonful of black pepper half tea
spoonful of salt, quarter teaspoonful each of
marjoram, thyme and sage.
Put the meat through a sausage or meat
grinder and mix thoroughly with the other
ingredients. Pack in a bag about two and a
half inches in diameter, and keep iu a very cool
place unless it is to be used immediately. Cut
into slices and fry.
Diagram of a “Side” of Lamb _
Showing the Location of
All the “Cut*.”
The Absurdity of Believing That Opals Are Unlucky Jewels-
By
WILLIAM BIGLER.
Expert Lapidary.
T HE most popular thing in the
way of gems just now is the
opal. Not that any one ob
jects to presents of diamonds, but
tne opal is enjoying a boom in the
best society. The reason for this is
that late researches into ancient
lore have entirely reversed the old
notion that the opal is an unlucky
stone. r
Many people going to Europe wear
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MAGIC POCKF3 TRICK and Catalogue # <»r
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MISCELLANEOUS.
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I
SHOW BUSINESS.^
STAGE Instruction—Sample page* for 2c.
stamp 'Sage Studio, Station 3. zMl> W. 38th,
New York.
opals to “keep them (torn getting sea- 1
sick” and insure them a safe pas
sage. while on the watqr, and the
people most successful over there at
the races all wear opals at the course,
and those people who are most suc
cessful in speculating at Monte Carlo
end the raee tracks in Europe gen
erally attribute their good fortune to
wearing a precious opal at the time
they are taking a long chance with
their good money.
A jeweler once interested me very
much by relating what he called a
little story. He said the wife of one
of his best customers bought (for a
Christmas present to her husband) an
opal scarf pin. It was a marvellous
stone. At that time there was a
heavy mortgage on their home. His
business—he was a coffee broker and
had been fooling with the wrong end
of the market—was in a desperate
condition; he was threatened with
appendicitis, and things were going
wrong with him generally. Pretty
soon coffee began to rise, it kept go
ing up and carried this man right
along with it. He got his business
into good shape, paid off his mort
gage and went along swimmingly.
Now, here’s the most remarkable
part of the story. Some one siipped
the pin out of his scarf one day in a
crowd. The very next day he fell
downstairs and broke two ribs; his
wire upset a bottle of purple ink ail
over his new Summer clothes; his
little boy played truant from school
and got arrested for tying a pack of
firecrackers to a dog's tail; the par-
lor maid smashed the new chandelier
to flinders with a step-ladder; one of
the carriage horses developed glan
ders, and the hired man slipped on a
banana peel and broke his leg. Dur
ing the next week a shutter fell off
the front of his house and hit a po
liceman on the head; the electric
meter in his house brought him in
debt for electric light for $1,200 for
one month alone. His cook left be
cause there was not a piano ordered
for her room, and the moths were
discovered in the new parlor carpet.
When things came to this pass the
man saw. that he would have to draw
the line. He sent for the best detec
tives knowu and told them to get that
opal back if it took all the money in
New York. The next day they found
the opal in a pawn shop, and, do you
know, that man just got his opal
back in time to get out of the coffee
market before the panic, and if he
had not got out he would have
gone higher than a kite. There’s
nothing in the world like an opal.
Horseshoes and lour-ledved clover
are nothing to it.
A child fell out of a six-story win
dow of a Harlem flat the other day.
After catching on to four different
clothes lines it struck on the back of
a cat. and the contact killed the cat
The child got up and walked away.
It is claimed that the child was wear
ing an opal necklace.
This magnificent gem is composed
ot silicia in an amorphous state,
mixed with w-ater, and is in reality
the same mineral as quartz, with the
addition or 6 or 7 per cent of
water. There are many varieties.
the precious, or harlequin, and the
black opal (always the moat sought
after), the Are or reddish opal, which
has also, occasionally, a floe play of
colors, and several others. The opal
is infusible before the blowpipe, but
gives off water and becomes opaque.
This quantity or factor of water
varies greatly iu the different va-
• rietiee of opal. Apparently when a
gentle heat is applied to the mineral
the brilliancy of its hues is increased,
either from evaporation of its water
or some structural change. Out if
application is toe prolonged, or the
heat too intense, the hues of the
stone vanish, nevei to be recalled by
science. The same results from the
effects of heat are noticeable in
other gems of greater density and
hardness, as the emerald, the topaz,
etc. This mineral has been a wonder
and a perplexity to the philosophers.
and an object of delight and pleasure
to,the fashionable world for centu
ries.
The localities where the precious
opal is now found are hut few, and
none of them were probably known
to the ancients. All record of old
opal mines is sow lost, but there
were undoubtedly' deposits of (he
mineral in Arabia, Syria and in Asia,
whence the ancients derived their
gems. The precious opal is found In
daystone |>orphyry in Hungary, but
these fatuous mines were not discov
ered until late in the fifteenth cen
tury, and the country was quite un-
unknown to the Romans. It is also
found near Frankfort, and in Hon
duras, while in the enchanted little
Isla de Flores title of Flowerst, two
thousand miles out In the Atlantic,
the writer has seen some very beau
tiful gems.
Australian Aborigines Performing the Dance of the Opal.- These Bushmen Revere the Opal and
Jealously Guard the Secret of Their Mines.
The best opals in the market to-,
day come from Australia. The pre
cious opal is one of the most beauty
ful gems in existence. When held,
between the eye and the light it ap
pears of a pale, milky, reddish blue,'
hut when seen by reflected light it
displays all the colors of the rainbow,?
in flakes, flashes or specks; in fact,
all the colors of the most beautiful
gems are here united in one.
When the colors are in small,
flakes, distributed ovdv the surface,”
it is termed by jewelers 'harlequin’']
opal, on account of its resemblance
to the motley tints of the harlequin’s
dress. This marvellous play of col- (
ors is thought to be occasioned by 4
nearly invisible Assures, aad also by,
thin films of air Ailing cavities in the
interior. Opals are generally cut on
cabochon, or tallow drop shape ou
both sides, and the true beauties of.
the gem only display themselves
when the stone is moved about, as
then a fine opal realty appears to
have actual Ijl'e within itself. They'
are much more brilliant on a warm
day. A dealer in gems, aware of this
peculiarity, invariably holds an opal
in his hand before showing it, in or
der to impart, warmth to the gem-.-
True stones of large size are rarely
found.
Sir Walter Scott, aware that the.,
stone loses its beauty when exposed
to water, has alluded to this fact in
“Anne of Geieralein,” although ifl
that romance he ascribes it to super
natural agency. Strange to say, after-
the publication of tire brilliant novel
ist’s Action, the belief that opals were,
unlucky obtained such currency that
they quickly went out of fashion for
a time. Of late years they have again
come into vogue aBd promise to be
come, as they have always deserved.
to be, universal favorites, and now
each day the demand for fine opals
increases, and really tine stones com-
tnand big prices.
It is generally conceded that thfe^
opals found in any part of Americh :
are less hard than those found iu
other localities, hut they arc no less
brilliant, and some of them withstand,
atmospheric effect and the wear of
time quite as well. Others again
fade and become translucent and
opaque in course of time, or accord
ing to the degree of exposure.