A Thousand Ways to Please a Husband with Bettina's Best Recipes

by Louise Bennett Weaver; Helen Cowles LeCron

A 4-lb. leg of lamb
6 large potatoes
¼ t-paprika
1 T-salt
2 T-lard

Wash the lamb with a damp cloth. Wipe dry and sprinkle with two teaspoons of salt. Place the lard in a frying-pan. When hot, add the lamb, and brown well on all sides. Place the meat in the fireless utensil. Sprinkle the potatoes with salt and paprika. Arrange these about the leg of lamb. Place the disks, heated for baking, over and under the baking pan. Cook three hours in the fireless. Use the drippings for gravy.

Lamb Gravy (Four portions)

4 T-drippings
²/₃ C-water
2 T-flour
½ t-salt

Place half of the drippings in a sauce-pan. Add the flour, and allow it to brown. Add slowly the water, salt and the rest of the drippings (two tablespoonsful). Boil one minute.

Mint Sauce (Four portions)

¼ C-mint leaves
½ C-boiling water
2 T-sugar
4 T-vinegar
¹/₈ t-paprika
¼ t-salt

Chop the mint leaves very fine. Add the boiling water and sugar. Cover closely and let stand one-half hour. Add the vinegar, pepper and salt.

Loaf Cake (Bettina's Nut Special) (Twelve pieces)