May 6, 1955 Roast Leg of Lamb, Broiled Lamb Chops, Lamb Noodle Casserole, Chocolate Chiffon Cake With Mint Frosting

Here's how to get three tempting meals from one cut of meat -- and make it a saving at the same time. Purchase a large leg of lamb. First of all, you will have a handsome roast leg of lamb. Your second meal will be broiled lamb chops, the third meal a lamb noodle casserole.

Roast Leg of Lamb

Secret to roast lamb is slow cooking. Place meat on a rack in an open roasting pan, roast at 300 degrees for 30 to 35 minutes per pound. Garnish with spiced peaches or orange halves hollowed out and filled with stewed rhubarb.

Suggested Menu

Roast Leg of Lamb

Spiced Peaches

Au Gratin Potatoes      Green Beans

Garden Salad

Rolls      Butter

Lemon Meringue Pie

Beverage

When you purchase the leg of lamb ask your meat retailer to remove 4 chops from the leg. These are called sirloin chops, have them cut 3/4 to 1 inch thick which is a good thickness for broiling.This will provide 4 servings for the second meal from the lamb leg.

Suggested Menu No. 2

Broiled Lamb Chops

Broiled Tomato Slices with Mushroom Caps

French Fried Potatoes

Cole Slaw

French Bread -- Butter

Chocolate Chiffon Cake

Beverage

To broil chops adjust broiler so that the meat's top surface is 2 to 3 inches from the heat. Broil about 6 minutes on each side. About 3 minutes before the chops are done place tomato slices and mushroom caps on rack with meat. Rush to the table piping hot

Suggested Menu No. 3

Lamb Noodle Casserole

Buttered Peas      Tomato Slices

Toasted Garlic Bread

Chocolate Brownies a la mode

Beverage

Lamb Noodle Casserole

Cook 2 c. noodles in boiling water water until tender. Brown 1/2 c. chopped onion in 2 T. butter. Add one 10 1/2 oz. can of cream of celery soup and one 3 oz. can mushrooms. Season with 1 t. salt, 1/8 t. pepper and 1/4 t. marjoram. Add 2 c. of cubed left over roast lamb with the noodles and soup mixture. Pour into greased casserole. Arrange 1 c. of cornflakes in a ring around the edge of the casserole. Bake at 350 degrees for 25 minutes. Serves 6.

Chocolate Chiffon Cake With Mint Frosting

1 c. plus 2 T. cake flour
1/2 c. sugar
1/2 salt
1 1/2 t baking powder
1/4 c. salad oil
2 egg yolks
1 t. vanilla
1/3 c. cold water
3 squares unsweetened chocolate, melted
1/2 c. chopped nuts
1/4 t. cream of tartar
4 egg whites
1/2 c. sugar

Sift flour, 1/2 c. sugar, salt and baking powder together. Make a well in center and add salad oil, unbeaten egg yolks, vanilla and the 1/3 c. cold water. Beat until smooth. Stir in melted chocolate and chopped nuts. Add cream of tartar to egg whites. Beat until fluffy, add 1/2 c. sugar gradually about 2 T. at a time and continue beating egg whites until they are VERY stiff. Fold into chocolate mixture. Turn into ungreased utility dish 11 3/4 x 7 1/2 inches, bake at 325 degrees for 55 minutes.

Mint Frosting

1 egg white
1/8 t. salt
3/4 c. sugar
3 T. cold water
1 t. corn syrup
1/8 t. peppermint extract or 2 drops oil of peppermint
Few drops of red food coloring

Put egg white, salt, sugar, cold water and corn syrup in upper bowl of double boiler. Beat with egg beater until thoroughly mixed, place over boiling water and beat constantly for 4 or 5 minutes or until frosting will stand in peaks. Remove from heat, add peppermint and red coloring. Beat until thick enough to spread on cake.