Breaded Mutton Cutlet

2 French chops, cut thin. 1/4 tbsp. butter. 1 tbsp. flour.

1/8 tsp. salt.

Cayenne.

1/4 c. cream or milk.

1 tbsp. chopped ham.

Make a white sauce, add the ham, and set aside to cool. Broil the chops, season and cover both sides with the mixture. Allow them to stand on a buttered plate until firm, then dip in egg and crumbs and cook in deep fat until brown. Serve with tomato sauce.

Chicken Croquette

1/3 c. chicken.

1/8 tsp. salt.

1/4 tsp. lemon juice.

Pepper and cayenne.

Celery salt.

4 drops onion juice.

Chop the chicken very fine and season.

Sauce.

1/4 c. cream or milk. 1 tsp. butter.

1 tbsp. flour.

Make a sauce, add chicken, cool and shape. Dip in seasoned crumbs, then in beaten egg, to which one tablespoon-ful water has been added, then in crumbs again and cook in smoking fat until brown. Drain on soft brown paper.

Broiled Fish

Cleanse the fish with a cloth wet in salt and water. Rub a little butter over white fish. Grease the broiler. The flesh side is broiled first. The time for broiling varies with the thickness of the fish. When fish is cooked, it separates from the bone and flakes easily. Remove carefully to a heated platter, season and garnish.

Hollandaise Sauce

2 tbsp. (1/8 c.) butter. 1/2 yolk of egg. 1 tsp. lemon juice.

1/16 tsp. salt.

Cayenne.

1/8c. boiling water.

Cream the butter, add the egg, and beat well; then add the lemon juice, salt and pepper. A short time before serving, add the boiling water. Place the bowl over boiling water, and stir until the mixture is of the consistency of custard. Serve immediately.

Scalloped Fish

1/4 c. halibut or other white fish.

1/4 c. sauce.

1/2 c. buttered crumbs.

Sauce.

1/2 tbsp. butter. 1/2 tbsn. flour.

Salt and pepper. 1/4 c. milk.

Parsley may be added if desired.

Flake the fish, and season with salt and pepper. Butter a shell and sprinkle with some of the crumbs. Add the fish and then the sauce. Cover with the remaining crumbs and bake until brown.

Fish Souffle

1/2 tbsp. butter. 1/2 tbsp. flour. 1/2 tsp. salt. Pepper.

4 drops onion juice. 1/4 c. milk. 1/2 tsp. parsley. 1/4 c. shredded fish.

1/2 egg.

Make a white sauce, cool and add the fish. Separate the yolk and white of the egg and beat both until light. Add the yolk, then cut in the white. Bake in a patty dish for twenty minutes, or until puffed and brown. The patty dish should be placed in a pan of water. Serve immediately.

Fish Balls

1/4 c. salted cod. 1/2 c. potatoes. 1/2 egg.

1/2 tsp. butter. White pepper. Salt if needed.

Wash the fish in cold water and break into small pieces; wash and pare the potatoes and cut in pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft, drain and shake over the fire until dry; mash with a fork, add the beaten egg, butter and pepper, add more salt if needed and beat until light. Take up the mixture by spoonfuls, mould slightly, and slip them into deep, hot fat. Fry one minute, or until brown.