Luncheons

, Put a tablespoonful of butter in a saute-pan, when it is hot add half a teaspoonful of grated onion, let it cook fur a minute, then add the cutlets and cook them until done and well browned, turning them several times. Remove the cutlets. Sprinkle in the pan a teaspoonful of flour, let it cook a minute, then add slowly half a cupful of stock, stirring all the time to keep it smooth. Remove it from the fire and stir in a small bit of butter and the yolks of one or two eggs mixed with a tablespoonf ul of hot water ; season with salt and pepper. If the sauce is too thick, dilute it with a little hot water or stock. It should have the consistency of cream. Strain it on to the serving dish. Place the cutlets upon the sauce, arranging them in a line in the center of the dish, one on top of another, and place around them hard-boiled eggs cut in two lengthwise. GRENADINES OF VEAL Cut a thin veal cutlet into small pieces and tie the pieces into rounds about two inches in diameter. Lard them. Put then in a baking-pan with a few trimmings of the larding pork, a sliced onion, and enough stock to half cover them. Place them in the oven and cook until the stock has fallen to a glaze. Baste them frequently so they will be well glazed. Arrange them on a dish and pour around them a sauce made from the drippings in the pan, as follows: Add a little stock or water to the pan and a little browned flour, if necessary, to thicken it. Then strain it. A little ham cut into thin strips an inch long improves the sauce. PORK TENDERLOINS Saute tenderloins of pork until cooked and browned. Arrange the tenderloins evenly on a dish and place around them sauted slices of apples. Cut apples across into slices quarter of an inch thick, stamp out the cores with a small biscuit-cutter, but do not remove the skin. Saute the rings of apple in the drippings of the pork until they are tender, but not until they have lost shape. so. 75. GRKNADINKS OF VEAL. NO. 76. PORK TENDERLOINS GARNISHED WITH SLICES OF APPLE SAUTED. m NO. 77. STUFFED li.^KKD POT.ITCIES. NO. 78. POTATO PUREE. NO. TJ. INUIVIDMAL MOLDS OF SPINACH GARNISHED WITH CHOPPED WHITE OF EGG. NO. 80. SPINACH, NO. i. VEGETABLES AND CEREALS USED AS VEGETABLES STUFFED BAKED POTATOES Select potatoes of the same size and shape. After carefully washing them, bake them until tender, then cut them in two lengthwise and remove the pulp of the potato, leaving the slvins uuinjured. Season the potato with butter, salt, and a little milk. Beat it well and replace it in the potato skins. Smooth the top with a laiife, brush them with yolk of egg, and set in the oven to brown. POTATO PUREE JNIash and season the potatoes and add enough milk or hot water to make them cjuite soft. Take np a spoonful of potato at a time and place it on a flat dish in a regular order. Place a small sprig of parsley on each spoonful. RICE A LA MILANESE Put two tablespoonfuls of butter in a saucepan with a teaspoonful of onion chopped fine. Cook for a minute, but do not brown. Add half a cupful of clean, unwashed rice, and stir until it is a light yellow, then add two cupfuls of stock and cook without stirring for twenty minutes. The rice should be tender and the stock should be absorbed. Add a tablespoonful of grated cheese and a little salt. Turn it lightly together, using a fork, so as not to break the rice. Cover the top with grated cheese. Serve as a vegetable-dish or as a course for luncheon. In the latter case brush the inside of a ring-mold with glaze, add to the rice a teaspoonful of butter in small bits, and a dash of paprika. Press it lightly into the mold and set it in the oven for a few minutes. A brown or a tomato sauce may be served with it if desired. BAKED HOMINY