Show I r s Something NiceI For Dinner I OTAU E DE SBVILL13 Put one POTAGE of butter In a frying pan and brown in It a carrot a turnip and a stIck of celery all sliced Stir till brown then add a blado of mace four I cloves IL strip of lemon peel and a I small piece of cinnamon Place in a stewpan cover with stock and simmer very slowly for one hour and a half Boll two fowls livers chop small add to the broth and press all through a sieve with half a pound of stewed tomatoes to-matoes Simmer again for len minutes and pass through the sieve a second lime then pour into a saucepan wilh two quarts of veal or fowl broth freed from all fat FIe minutes before serving serv-ing season with salt and popper and I Just1b joe pouring Into the tureen add the beaten yolks of two eggs Masked Cutlets Cut up quite small four ounces of fat bacon and half a pound of calls liver and chop flnely a small clove of garlic a shallot onion and carrot Fry the bacon In a small pan then fry the vegetables and liver with a small bunch I of herbs When allis all-Is cooked pound everything in a mortar mor-tar add pepper salt and nutmeg and a J lillle sherry to taste then pass all through a wire sieve Spread this mixture f mix-ture over ono aide of the mutton cutlet cut-let which you have already trimmed and scraped to look nice Cover each cutlet with caul and bake In the oven Brush over with good glaze and serve on a mound of spinach with brown gravy gra-vy poured round Veal soullle Is a very favorite entree and so useful when chickens aro dear Place a tablespoonful of butler in a saucepan and when dissolved stir In a tablespoonful of flour Season all with J I cayenne pepper grated nutmeg a teaspoonful tea-spoonful of anchovy sauce ami salt Stir the sauce till thoroughly smooth and add to It half a pint of chopped cooked veal and hunt all together Draw the pan to the side 01 the fire rand r-and add the beaten yolks of two eggs When the mixture has cooled BUm I clently add the beaten whites of the eggs Place all In a buttered mold or basin and steam for an hour Servo I tt < turned out on to a hot dish with a I good while sauce poured round Garnish Gar-nish the souflle with truffles cut Into v fancy shapes |