Luncheons

Arrange the chops flat on the dish in a circle with the skewers pointing out. Cover the top of each chop with a sauce made of the chopped mushroom stems, and place in the center of each chop a large mushroom cap. Place a paper frill on each skewer. Fill the center of the ring of chops with green peas or any small vegetable, or with mashed or fried potatoes. TO PREPARE THE MUSHROOMS Select large mushrooms, those not fully opened preferred, as they stand higher. Cut the stems off even with the caps. Peel the caps. Chop the stems. Put all in a pan with butter and saute them until tender. Remove the caps as soon as they are tender, and before they have flattened out. Add a little stock, or water, to the pan, and a little flour. Stir until the sauce is thickened to the consistency of cream, season with a little salt and pepper. Use this sauce for the tops of the chops. LEG OF MUTTON A LA JARDINIERE Cut a roasted leg of mutton in thick slices and run the knife under the slices to free them, but leave them in place. Conceal the bone with a paper frill. Arrange around the dish a variety of vegetables. In illustration No. 67 the vegetables are boiled potato balls, macedoine, and string beans cut in two ways, lengthwise and across diagonally into one half inch pieces. Arrange slices cut from a roasted leg of mutton on one end of a large platter. Cover the rest of the dish with a variety of seasoned vegetables. The vegetables used in illustration No. 68 are cauliflower, string beans, lima beans, and green peas. COTTAGE PIE Peel a good-sized onion, stick into it half a dozen whole cloves, and place it in the center of an earthenware bakingdish, or a granite-ware basin, or, best of all, the bakingpan of a double pudding-dish. Cut any cold meat into small and rather thin slices. Roll each piece in flour mixed with pepper and salt. Arrange the pieces of meat around the onion, filling the dish three quarters full. Put the bone of the meat and all of the scraps into a saucepan, cover them with cold water, add a bay-leaf and soup vegetables, and simmer the whole for an hour or longer. Strain oft' the stock. Put a tablespoonful of butter in a saucepan with a teaspoonful of onion juice, let it brown, then add a tablespoonful of the flour used for rolling the meat, let the flour brown, then add one and a half cupfuls of the stock and stir until it becomes a little thickened. Add more pepper and salt if necessary, and a dash of mustard and of nutmeg, also a few drops of Worcestershire sauce, if convenient. Let this sauce become a little cooled, then pour it over the meat, and cover the whole with mashed potato. The potato should be seasoned by adding to it a little hot milk, with melted butter in it, and a little salt, and then be whipped with a fork until it is smooth, light, and white. The potato may be put through a ricer over the meat, or be piled on it roughly and scratched with a fork into cone shape, or be put through a pastry-bag with star tube as in illustration. In the latter case it must have the white of an egg mixed with it in order to hold its form when baked. Touch the potato lightly over the top with yolk of egg diluted with milk to make it brown well. Put the dish in the oven for ten to fifteen minutes, or long enough to brown the potato a little and heat the meat. When the sauce begins to bubble through the potato at the edges it is done. The meat, having been cooked already, will be toughened if cooked a second time and needs only to be heated. Wrap a folded napkin around the dish before sending it to the table in ease a kitchen basin has been used. This is a presentable dish and will be well liked. MEAT AND POTATO PIE