Show substitutes FOR MEAT A af prepared by intelligent nt but bat ee economical bonom foreigners abroad in france and a italy and switzerland at tile the pens pensions ions where meat is a luxury and the practice of intelligent economy a fine art great moun mounds ds of macaroni stewed with tomatoes ma toes are served as aa a separate course delic delicious lons and satisfying we americans americana rarely dream ot of catl eating ng things in such fashion as they arg ar cooked and served in those countries country es P but as the now kew york press says 0 o much tha worse for certainly certa there is no occasion for the overabundant use of meat especially y in hot weather As a matter of fact it is much easier for a cook to serve a steak or some chops than to prepare a substitute sti tute but nevertheless many can be prepared of simple small cost laate materials te rials to make illusion chops you need two or three cupfuls of mashed potatoes quite free from lumps moistened with a little hot milk and andreh well seasoned with butter pepper and salt you will need also two small round onions those called buttons mince these very flue fine and fry bro brown in a of butter you will also rl so mince fine six small email carrots boiled until tender and four our small boiled turnips and if you have some fine firm white hite c cabbage b or some bits of cold boiled cauliflower add them season with a little finely cut parsley a tiny pinch of grated nutmeg neg salt it and d a red pepper corn or il a bit ot of the long scarlet pod now mix all W well ell with the mashed potatoes mold with the hands into dainty chop shapes dip into beaten egg COX and ana then in sifted cracker dust and fry in iii very hot butter batter dripping droppings Drip pings s will answer but there must be e enough of it to immerse the cutlets JU just st as you do oysters or saratoga chips and it must mus t be boiling when the shops hops go into it let them try fry a fine brown you have had chop bones scraped clean in a hot oven meantime and now stick one daintily in each chop lay them on coarse brown paper in the mouth of the oven in order that every particle of grease may be absorbed then serve immediately on a very hot dish g garnish a ish them with cris crisped d earsl parsley in reality aty these chops both look and taste v very ery much like the breaded outlets cutlets one often orders but seldom gets perfectly prepared |