Take a can of nutmeato, - one that is about four inches in diameter makes the best size; slice it crosswise into slices about half an inch thick. Cut the slices into halves, and then with a sharp knife trim them to the shape of a meat cutlet. Macaroni is used in this instance for the rib bones, pressing it into the nutmeato. Dip first in a batter of egg, water, and flour, and then lay it in a platter of meal, made by rubbing together pine-nut butter and corn-meal, half and half, turning it until enough adheres to coat it over thoroughly. Place on a baking pan and brown in the oven. Have ready some nicely boiled potatoes, mashed and beaten to a foam, adding a little salt and nut cream, if desired. Heap them upon the center of a large platter, leaving them in a loose fluffy way. Then take the cutlets from the oven and set them up around the potatoes, as shown in the accompanying cut. Serve very hot.

Cutlets on Potatoes.

Cutlets on Potatoes.