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Show PAPER BAo LUNCHEON. Grille a la Indlenne. Use cold mutton, mut-ton, beef or veal. Slice and cut Into rounds or squares. Melt a piece of butter, about the size of a large walnut, wal-nut, on a plate In the oven. Add a teaspoonful of Harvey's sauce, and salt to taste. Mix thoroughly, lay the meat slices In the mixture and let Bland an hour. Make ready as many fried croutons as there are meat slices, place the latter on these, and put them in a well-greased paper bag. Put on broiler, and cook for eight minutes. Serve with mashed potatoes pota-toes and Portugalse sauce, or with beef, horse radish sauce To make Portugalse sauce rub a pound of ripe tomatoes through a hair sieve, put the pulp thus obtained In a clean enameled en-ameled saucepan. Add pepper and salt to taBte, a teaspoonful of powdered pow-dered sugar, a dessert spoonful ol vinegar, a teaspoonful of onion Juice, or as much chopped garlic as will go on the point of a very small knife. Boll down a little, theD use. Baked Bananas. Use ripe but firm fruit. Peel, dip In melted butter, roll in sugar, put In a greased bag with the JulC' of a lemon to six bananas. Seal, and bako twenty rr.ln-:tes in a hot oven. (Copyright, 1911, by Sturgls & Walton Company.) |