Bring to boiling point and then add

  One cupful of cooked beans,
  One and one-half teaspoons of salt,
  One-half teaspoon of paprika,
  One-quarter teaspoon of thyme.

Heat to the boiling point and then serve.

BRAISED SWEETBREADS

Prepare sweetbreads as directed on Page 164 and then remove the tubes and fat and cut into slices.  Place two tablespoons of butter in a saucepan and add the sweetbreads and one tablespoon of grated onions, one cup of mushrooms, toss gently until nicely browned and then lift on squares of toast and cover with supreme sauce.

SAUSAGE CAKES

  One-quarter pound of pork sausage,
  One-half pound of hamburg steak,
  Four onions, minced fine,
  Three-quarters cup of prepared bread,
  Two teaspoonfuls of salt,
  One teaspoon of paprika,
  Three tablespoons of finely minced parsley.

Mix to thoroughly blend and then form into round sausages.  Roll in flour and brown quickly, and then add

  One-half cup of boiling water,
  One cup of canned tomatoes.

Bring to the boiling point and cook for five minutes.  Serve, lift the sausages on fried mush.

To prepare the bread:  Soak stale bread in cold water until soft and then press very dry.  Measure and then rub through a fine sieve to remove the lumps.  All the above may be cooked in the fireless cooker or in casserole dishes.

MUTTON

Mutton is the dressed carcass of the full-grown sheep and is usually prime in animals from three to five years old.  If any older than this it lacks flavor and is tough.

The cuts of mutton and of lamb are the same, namely:  The meat is divided into fore and hind quarters and then cut into the neck, shoulder, rack, breast, loin and leg.

The shoulder and leg are used for roasting and may be boned and then filled and rolled.  For choice rack, cut to the tenth rib as for the chops.  Three ribs and the neck for stewing, meat pies, goulashes, etc.  The loin for chops.

The French and English have methods of cutting and cooking mutton and lamb that made these cuts delicious.

CHOPS

French chops:  Cut two ribs thick from the rack.  English chops:  Cut two inches thick from the loin, including the kidney.

TO COOK

Trim the chops free from excess fat and then baste with the juice of one lemon.  Place in a broiler and cook for ten minutes, turning them frequently.

ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS

  One tablespoon of Worcestershire sauce,
  Two tablespoons of salad oil,
  One teaspoon of mustard,
  One-half teaspoon of salt,
  One-half teaspoon of paprika,
  Juice of one-half lemon.