Pan-Broiled Lamb Chops

Riced Potatoes Creamed Peas

Prune Souffle

Pan-Broiled Lamb Chops

With a damp cloth wipe the lamb chops, and if the butcher has not already trimmed them, cut off any fat that is not perfectly white and clean.

Now heat a frying-pan until it is smoking-hot; then qnickly lay the chops in the pan and sear first on one side, then the other. When the chops are browned, lower the flame and cook 7 to 10 minutes, according to whether it is desired to have them rare or well done; also according to the thickness. Usually they are about 1 inch thick, however. Place on a hot platter, sprinkle with salt and pepper and spread with butter, or pour around them the fat in the pan.

Creamed Peas

Drain the liquor from 1/2 can of peas. In a saucepan melt 3 tablespoons butter; to this add 3 tablespoons flour and 1/2 teaspoon of salt; when mixed to a smooth paste add gradually 1 1/2 cups of milk. Heat, stirring all the time; boil a few minutes; add the peas, and when thoroughly heated serve at once.

(If peas were not used for Monday's luncheon substitute sliced tomatoes or other fresh vegetable in season.)

Prune Souffle

Beat the whites of 3 eggs until stiff, cut and fold in 1/2 cup prune pulp and 1/4 cup sugar, beat until light and fluffy. Pour into a buttered baking dish and bake in a slow; oven until firm. Or the souffle may be served without baking, a soft custard being usually poured over each! serving, in that case.

Preparing The Meal

The peas for this meal were left from Monday's luncheon and the prunes for the souffle from breakfast.

Forty minutes before dinnertime wash and pare the potatoes and put them on to cook in boiling salted water. While they are cooking beat the eggs for the souffle and add the prune pulp which has previously been prepared. When the souffle is done set in the oven in a pan of water, or if desired to serve without cooking place in a cool place until ready for it.

Next make the cream sauce for the peas and after the peas have been added set over hot water to become thoroughly heated.

Now put the frying pan on the stove and while it is heating prepare the chops for broiling.

As soon as the chops are brown and are cooking slowly cut the bread and butter and place on the table. Now, drain the water from the potatoes and run through a vegetable ricer into a hot vegetable dish and send to the table.

Transfer the chops to a hot chop plate and pour the peas into a serving dish.

Remember to keep the dishes washed up as the work proceeds and to fill each pan with water as soon as its contents have been removed.