Luncheons

To two cupfuls of cold boiled hominy add a beaten egg, three quarters of a cupful of milk, and a half teaspoonful of salt. Beat it until perfectly smooth. Put it into a bakingdish, smooth the top, pour over it a teaspoonful of melted butter, and bake it until it forms a golden surface. Serve it in the baking-dish in place of a vegetable. QUENELLES OF CORNMEAL Put a cupful of milk and a cupful and a half of water in a saucepan and add a teaspoonful of salt. When it boils stir in slowly half a cupful of yellow meal and cook for fifteen to twenty minutes, and until the mixture is well thickened. Then take it off the fire. When it is cold and stiffened take it up in spoonfuls and lay the egg-shaped pieces formed by the spoon in a baking-dish. Place the pieces in the dish symmetrically. Pour over them a little melted butter and set them in the oven to brown slightly. Serve as a vegetable. BOILED LETTUCE Wash thoroughly whole heads of lettuce. Tie the tops so the leaves will lie together. Place the heads in a large pan so they do not touch and boil them in salted water until tender. Remove them carefully and let them drain on a sieve, pressing each one to free it of water. Lay them in a row on a flat dish and pour over them a sauce made of melted butter, pepper and salt, and a little vinegar ; or use a plain white sauce. TOMATO FARCI Select tomatoes of equal size, and if they are small use them whole, if large cut them in two. Peel them. Arrange them close together in a flat earthen baking-dish which can be sent to the table. Sprinkle them with salt and pepper. Spread over the top a mixture of chopped mushrooms, bread crumbs, chopped parsley, and sufficient butter to moisten the bread. Bake about thirty minutes, or until the tomatoes are softened. Set the hot baking-dish on a second dish when serving. BROILED TOMATOES Without removing the skin, cut fresh tomatoes into slices three eighths of an inch thick. Sprinkle the slices with pepper and salt and dip them first in melted butter or in oil and then in cracker or bread crumbs, then broil them over liot coals until thej^ are softened. Do not let them cook so much that thej' fall apart. SPINACH Boil carefully washed and carefully picked over spinach until it is tender, drain it, chop it very fine, and press it through a puree sieve. Season it with white sauce made of half milk and half stock (page 102) . Use enough of the sauce to make it quite creamy. If it is to be molded it cannot be quite as soft as when it is to be served in a vegetable-dish. No. 1. Fill thoroughly buttered individual timbale molds with spinach and press it down quite hard. After a few minutes, turn the spinach out of the molds on to rounds of browned bread. Cover the tops with chopped whites of hard-boiled eggs and place in the center a spot of the crumbed yolks. Serve alone or use as a garnish on a meat-dish. This is a good way to utilize a small amount of leftover spinach. Spinach is improved rather than injured by recooking. No. 2. Make a mound of spinach by pressing it into a buttered bowl. Ornament the top with a hard-boiled egg, the whole yolk standing on slices of the white cut lengthwise. No. 3. Ornament a thoroughly buttered tin basin or any mold with half rings of hard-boiled eggs as shown in illustration No. 5. The egg will stick to the butter and be held in place. Fill the mold with spinach, putting it in carefully with a spoon so as not to displace the ornamentation, and press it down firmly. After a few minutes turn it out of the mold and garnish it with croutons. Croutons are slices of bread browned (sauted) in butter. BEAN CROQUETTES