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.