Show 41 CUTLETS WITH BOILED ONIONS recommended as one of the best of luncheon dishes tor for family or guests required nicely LIy trimmed cutlets two or spanish unions onions half a pint good thickened gravy one carrot pepper and salt one ounce of butter after having trimmed aed the cutlets and taken off all the superfluous fat arrange them in a copper frying pan previously heated season well with pepper and salt add some butter cook the cutlets cutlet stIll till they are a nice brown on both sides turning them with a knife have some well boiled spanish onions ready sliced arrange the onion on the center of an entree aish dish in a pile and the cutlets round it i prepare a little good gravy nicely thickened pass it through a sieve make it very hot add pepper and salt and pour it round the edges of the dish to garnish scatter a very little grated red carrot over the onion rolled veal required one pound and a half of veal cutlet from the fillet quarter of a pound of ha ham i or lean bacon two hard boiled eggs quarter of a pound of veal stuffing ng lemon rind lay the veal on a board remove the bone and just draw the hole together cover with slices of ham then with a layer of veal stuffing season with pepper and salt and grated lemon rind peel the eggs lay them end to end of the veal roll the veal neatly and sew the flap wrap in but buttered paper and bake for an hour basting frequently then take off the paper and roast for an hour longer dredge the roll with flour to make it brown basting freely serve with gravy poured round and garnish with slices of lemon hand potatoes and french beans aith with it pen pea patties make a rich pie crust working the dough but little cut with biscuit cutter after rolling the dough out as for pies fit the circular pieces into patty pans and bake until light brown pour the liquid from a can of peas wash them slightly and put them over the fire with only enough water to keep them from burning cook until dry prepare white sauce as follows three tablespoonfuls tablespoon of butter and one heaping tablespoonful of flour mix well together and add one pint of hot milk and boll until thick place each crust on a small plate and fill with peas pour over the white sauce e and serve hot these are appetizing and delicious and will be sure to please all who like peas 0 fairy gingerbread cookies one half cupful of butter one half cupful of milk one cupful of light brown sugar two teaspoons baking powder sifted with one and seven eighths cupfuls of bread flour two teaspoonfuls of ginger cream butter add sugar gradually then add milk gradually mix and sift flour and ginger then combine mixtures spread very thin with long broad bladed knife on inverted pan bake about five or six minutes in moderate oven watch carefully and turn pan frequently so that all may be evenly cooked if mixture about edges should cook first cut off and return to oven to finish center part cut in squares goot good rice pudding the secret of creamy and tasty p poor mans rice pudding which at its best is worthy of a higher sounding title titie is a minimum of rice plenty of dreamy creamy milk slow baking and frequent stirring A woman who Is id an adept at the pudding uses a tablespoonful of rice to a quart of milk four tablespoonfuls of sugar and a little salt the pudding is baked slowly for fully three hours and every time a brown scale forms on the top it is stirred in this brown substance Is what gives the distinctive color and taste to the dish |