ake half an hour. Turn out
carefully on a platter, pour a cream or Hollandaise sauce around it, and
garnish with parsley. Serve very hot with a cucumber salad with French
dressing, as a fish course.

MOCK MEAT.

Put three-quarters of a cup of milk and three ounces of butter in a
saucepan on the fire. When it boils stir in three ounces of dried and
rolled bread crumbs and a slightly heaping tablespoonful of flour, and
half a teaspoonful of sugar. Let it cook until it no longer adheres to
the pan, then remove from the fire. When it is cool, add three eggs, one
at a time, beating until smooth, then add one heaping tablespoonful of
chopped walnut meats, salt and pepper to taste, and a few drops of onion
juice. Make into flat cakes, a little less than half an inch thick, like
sausage cakes, dip them in flour, put them into a saucepan of boiling
salted water and cook for three or four minutes. Take them up, drain
them from the water, dip in flour again, and brown them in hot butter in
a spider. Set them one side to keep hot. In another spider make a sauce.
Put in a heaping tablespoonful of flour, a generous heaping
tablespoonful of butter, and a heaping tablespoonful of chopped walnut
meats, let them all brown nicely together, then stir in a vegetable
stock that has been strained until the gravy is as thick as cream.

SPAGHETTINA CHOPS.

Spaghettina is finer than spaghetti, and for sale at Italian groceries.
Half a cup of milk, half a cup of spaghettina, broken into bits, three
tablespoonfuls of grated cheese, one tablespoonful of butter, half a
tablespoonful of flour, and one egg. Put the spaghettina on in boiling
salted water, boil for three-quarters of an hour, drain well in a
colander. Make the sauce by melting the butter and stirring the flour
into it until smooth, then add the cheese and milk and the spaghettina.
Let it come to a boil and stir in quickly the beaten egg, let it
thicken, remove at once from the fire, turn it out in a deep plate, and
when cold form it into chops, dip them in beaten egg, then in bread
crumbs and fry in boiling fat. They are very nice served with a tomato
sauce, but good without it.

TOMATO CHOPS.

Measure three-quarters of a cup of tomatoes after the water has been
drained off, put in a saucepan over the fire and stir into it a cupful
of mashed potatoes, a heaping tablespoonful of butter, salt and pepper
to taste, half a cup of grated bread crumbs. Mix thoroughly and add one
e