Lettuce, Chestnut-And-Cherry Salad

Cut canned or preserved cherries in rings. Cut eighteen blanched-and-cooked Italian chestnuts in thin slices, and carefully wash and dry a head of tender lettuce. Dress the chestnuts and cherries with three tablespoonfuls of oil and one of lemon juice, a dash, each, of salt and paprika. If the materials do not seem thoroughly dressed, add more oil and lemon juice in the same proportion. Dispose heart leaves of lettuce on a serving-dish. Put a spoonful of the dressed materials in each, and finish with half a chestnut or a few rings of cherry.

Stuffed Lamb Chops, Suedoise

Select rib chops; scrape the bones to the "eye" of tender meat, French fashion. Wipe carefully with a damp cloth, to remove bits of bone. Broil the chops on one side about four minutes. Have ready - for eight chops - eight hot, boiled potatoes; press these through a ricer; add salt, two or three tablespoonfuls of cream or butter, or both, if the potato be dry, and a little black pepper and beat thoroughly. Set the chops in a buttered baking pan, uncooked side down. Dispose the potato on the chops, to cover the edible portion and in mounds, brush over with a little milk, water or egg, and sprinkle with buttered crumbs. Let stand in a hot oven to brown the crumbs, when the chops will be cooked. Serve with a hot sauce made of cream and white broth as the liquid, highly flavored with chilli pepper, chopped fine, and grated horse-radish.

Broiled Chops, With Candied Sweet Potato Balls

Scrape the flesh from the rib bones and broil the chops as usual. Spread with maitre d'hotel butter and dispose in the center of the platter, a frill on the end of each bone, and the candied balls at the ends of the dish.

Candied Sweet Potato Balls

With a French cutter scoop balls from raw sweet potatoes; the potatoes should first be neatly pared. For a pint of balls, melt one-fourth a cup of butter in a casserole; add one-fourth a cup of maple syrup or sugar, and when very hot put in the balls and shake them over the fire until quite hot, then cover and let cook in the oven till tender. Baste frequently with the liquid in the dish; add salt before the cooking is completed.

Lamb Cutlets, Laura

Saute eight lamb chops on one side; on the cooked side set a rounding tablespoonful of cooked macaroni, cheese, etc., in a sauce; make the mixture smooth, cover with buttered crumbs and let cook in the oven about eight minutes. About half a cup of macaroni, broken in half-inch lengths, will be needed. For the sauce use two tablespoonfuls of butter, two of flour, one-fourth, each, of salt and pepper, and half a cup, each, of broth or cream and thick tomato puree. To the hot sauce add about half a cup of grated cheese and the cooked macaroni. Let cool before using. As the mixture should be quite consistent, it were well to add the sauce with cheese to the macaroni, rather than the macaroni to the sauce. Put frills on the bones and serve around a mound of hot string beans or peas, well seasoned with salt, black pepper and butter.