Pork Chops Mashed Potatoes Stewed Tomatoes

Lettuce Salad Mock Cherry Pie

Pork Chops

Have the chops cut about 1/2 inch thick, trim off superfluous fat, and saute slowly until well browned and thoroughly cooked. This will take about 25 m.

Lettuce Salad

Wash lettuce leaves thoroughly and chill. Shred and arrange on salad plates with slices of cold hard-cooked eggs. Serve with French Dressing if desired.

French Dressing

Mix well 1/2 t salt, 1/4 t pepper, and 1/4 t mustard, also a few grains of cayenne or paprika. Add 6 T olive oil, and when well mixed add slowly, drop by drop, 6 T lemon juice or vinegar. Beat until an emulsion is formed, then pour over the salad. Use just enough dressing for the salad material to absorb. None should be seen in the bottom of the dish.

Mashed Potatoes

See p. 15. 4 potatoes, 1 1/2 T butter, 1 1/4 t salt, 1/4 c hot milk or cream.

Stewed Tomatoes

See p. 44. 1 can tomatoes, 1 t salt, 2 T sugar, 2 T butter, 2 T flour.

For Mock Cherry Pie, see Saturday Baking, page 170.

Preparing The Meal

About 3/4 h before dinner time wash and pare the potatoes and put on to cook in boiling salted water. Open a can of tomatoes, season and slowly stew for 1/2 h. Now trim the chops and start to sauteing. While the meat is cooking wash the lettuce, shred, and while chilling make the French Dressing. Cut the pie made in the morning and arrange on pie-plates for serving. Drain and mash the potatoes, and serve the dinner.