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Spring Lamb is an overworked expression, but if it makes everyone feel better, more power to the lamb. However, facts about lamb are good to know. The meat from lambs three to five months old is known as

“spring lamb,” and is in season from April through June. Because of the preference for the taste of lamb, rather than mutton, most of the sheep are killed before they are a year old, as the younger the animal, the more delicate the flavor. The flesh of both lamb and mutton should be fine-grained and smooth, the color of lamb should be deep pink, and of mutton a dark red. The fat of lamb should be white and firm, and of mutton the fat is pink and really hard. Lamb for the most part is cooked well done except for lamb chops, which are better if broiled until medium done. Of course, some strange characters like me like them burnt rare—burned black on the outside and rare on the inside.

When you feel adventurous sometime, try them.

My favorite lamb dish is


Have the butcher cut lamb chops thick—at least 2 inches. Split the lean part of the meat in half, cutting to the bone. [For each chop you will need]:

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Roast beef is a word thrown about loosely. To me it means Prime Ribs, to others just a piece of meat, but when roasting beef you should insist on a rib, top sirloin or top round. . . . The tenderloin, which is smaller and expensive, may also be used for roasting. The best quality you can find in your local market should be used for roasting. . . . Roasted beef can never be any better than the grade of beef you start out with.

.   .   .

A barbecue originally referred to a whole animal roasted or broiled for a feast. Derived from the French “barbe-a-gueve,” meaning from snout to tail, the popular version of the word barbecue or cook-out was first known in Virginia before 1700.

Don’t forget the secret of barbecuing is a solid bed of glowing coals. Whether charcoal, wood or other fuel is used, light the fire at least 30 minutes ahead of time so that it will burn down to ash-gray coals before cooking starts.

Rub the outsides of pots and pans with soap before using over an open fire. They will be much easier to clean afterward.

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Dessert Sauces

Patty Vineyard MacDonald University of North Texas Press ePub

Dessert Sauces

I like my grandmother’s hard sauce recipe the best, and break the rule of never serving two sauces for the same dish at one time. Rum Sauce hot and Hard Sauce cold over plum pudding is a delectable experience.

Reader’s Request


1 cup

1/2 cup butter

1 cup granulated or 1-1/2 cups confectioners’ sugar

1 teaspoon lemon juice

1/2 teaspoon grated lemon rind

Cream butter, beat in sugar and flavorings.


1 cup

1/4 cup butter

1 cup fine granulated sugar

2 tablespoons brandy

A few grains of nutmeg

Cream butter in electric mixer until soft and fluffy. Gradually add sugar, beating continually. Add brandy and continue beating until light. Remove to a glass bowl or jar, sprinkle with nutmeg, and keep in a cool place for several hours before serving. Serve on hot puddings and pies.


1-1/4 cups

1 cup Fudge Sauce [next page]

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Soups and Stews

Patty Vineyard MacDonald University of North Texas Press ePub

Soups and Stews

A good soup does fine things for the soul at times, so give them a try. These have always been popular.

Cream of Corn Soup is my favorite of all soups.


For 6

2 strips of finely chopped bacon

2 tablespoons finely chopped onion

2 cups frozen or fresh corn

2 tablespoons butter

2 tablespoons flour

2 cups milk

1 teaspoon salt

1/2 teaspoon pepper

2 cups light cream [or half-and-half]

Fry finely diced bacon until crisp; add onion and sauté until soft. Put corn through a food chopper [or food processor, using the steel blade], add to onion and bacon, and cook until it begins to brown. Add butter and then the flour. Cook slowly for 3 minutes. Add milk, salt, and pepper and cook until thickened, then add cream and heat until smooth. Serve with hot crackers.

Reader’s Request

Chicken Velvet Soup. . . . tastes the way it sounds.

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For 20

⅔ cup cocoa

¾ cup sugar

½ teaspoon salt

1 cup water

3 quarts scalded milk

1 teaspoon vanilla

1 cup cream, whipped

[Ground cinnamon (optional)]

Mix cocoa, sugar, salt and water. Add to the scalded milk and beat with a rotary or wire whip. Return to heat and bring to a boil.

Remove; add vanilla and pour into warm cups. Put a teaspoon of whipped cream on top. A touch of cinnamon in the cream for grownups who indulge.

Eggnog is as personal as you make it. This one is mine. I remember the first time I made it, for the Houston Country Club Woman’s Golf

Association Christmas party. They were sure a Yankee couldn’t, but afterwards this recipe was always used.


For 30

24 eggs, separated

2 cups sugar

1 quart bourbon

1 pint brandy

1 quart heavy cream

2 quarts milk

1 quart vanilla ice cream


Beat the egg yolks and sugar until thick. Add the bourbon and brandy and stir thoroughly. . . . Add the cream and milk and continue whipping. Break up the ice cream and add. Beat the egg whites until stiff and fold in. Refrigerate if possible for 30 minutes before serving.

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