Luncheon

Dainty Luncheon Patties. — Mince a pound of cold roast chicken or turkey, and warm it in a pan. Mince half a pound of fresh mushrooms, simmer them in a gill of good strong gravy, and mix them with the chicken. Boil a pint of milk, and thicken it with a heaping tablespoonful of wet flour. Add the milk to the meat; season with salt and pepper, and place on back of range to become thoroughly incor- BEEF PATTIES. 49 porated ; then add the juice of a lemon. Fill dainty patty shells with the mixture, and serve. Prepare the patty shells as follows : One pint of flour, two teaspoonfuls baking powder, and half a teaspoonful of salt; sift all together. Wash the salt from half a pound of good butter in ice-water; work half the butter by degrees into the prepared flour, and mix with a little more than a gill of ice-water, or enough to make a stiff dough ; roll out the paste, and strew over it a part of the remaining butter divided into little pieces, and dredged with flour ; roll up the dough like a jelly roll, and roll it out again with the rolling pin ; repeat this latter process once more, and when rolled out thin, add the remaining butter. The paste being ready, now roll it out half an inch in thickness, cut it into rounds with a cake cutter two inches in diameter ; press a small cutter, an inch in diameter, on each round, one-fourth of an inch deep. Place them on a buttered tin or paper, and bake a delicious brown ; when done remove the centre circle carefully, and set it aside to be used as a cover. Remove the soft insides without breaking the walls of the shell. Beef Patties. — Cut into pieces, as for Hamburg steak, one pound of steak free from fat and sinews. Fry brown a tablespoonful of 50 BROILED SWEET POTATOES. chopped onion ; add a pint of gravy or broth ; simmer a moment, and remove the onion by straining ; return the broth to the pan, and add the meat. Allow it to cook a very little under, instead of over-done. A can of French pease and a few mushrooms added, will improve the dish wonderfully. Add salt and pepper, and, if too moist, add a little flour. Prepare the shells as in the foregoing recipe ; fill them, and serve. VEGETABLES. Broiled Sweet Potatoes. — Raw and boiled potatoes are served in this manner. Cut the raw potatoes in thin slices ; brush melted butter over them and also over the wire broiler, to prevent their sticking to it ; broil them a dark brown. Boiled sweet potatoes need to be but slightly broiled, just enough to warm through and at the same time to show the marks of the broiler. Sweet -Potato Souffle. — Boil four medium-sized sweet potatoes. When done, peel and mash them. Beat up the yolks and whites of two eggs separately ; add a gill of cream to the yolks ; beat it into the potato (seasoned with salt and pepper), and place it in the oven. FRIED SWEET POTATOES. 5 1 WTiisk the whites to a foam. Remove the pan from the oven, add the foam, replace it in the oven, and when delicately browned it is done. Fried Sweet Potatoes are usually prepared from cold boiled potatoes. They may be either tossed about in very Httle fat, or dropped into a large quantity of fat and fried like doughnuts. Mashed and whipped up with milk, butter, and one or two eggs, then rolled into httle cones or balls and fried, they are much better.