Breaded Mutton Chops

Wipe and trim mutton chops, sprinkle with salt and pepper, dip in crumbs, egg, then crumbs, and fry in deep fat from 5-8 m, then drain. Do not fry more than 4 chops at a time, and allow the fat to reheat between fryings. After testing fat for temperature put in the chops, then lower the heat that the surface of the chops may not be burned while the inside is yet under done.

Stewed Potatoes

Wash, pare and dice 4 potatoes. In a saucepan melt 2 T butter, add 2 T flour, 1 T each chopped onion and celery, and 1/2 t salt. When well blended add gradually 2 c hot water and the potato cubes. Cover and cook slowly for 1/2 h, or until the potatoes are tender. Add 1 T chopped parsley and serve at once.

Peas

Drain liquor from 1 can of peas, heat with just enough moisture to keep from burning, add 1 T butter, 1/2 t salt, 1 t sugar, pour around the chops, and serve at once.

St. David's Pudding

Pare and core 3 apples, then cut them into eighths. Cook until tender in 1/2 c water and 1/4 c sugar, heated to the simmering point. Shell, blanch and shred 1/4 pound almonds.

Melt 1/4 c butter and stir into it 3/4 c macaroon crumbs, of any stale cake crumbs. Place the crumbs, nuts and apple in alternate layers in a buttered baking dish, pouring over all any remaining syrup and 2 T orange juice. Bake in a slow oven for 1/2 - 3/4 h. Peaches or other fruit may be substituted for apples.

Preparing The Meal

About 1 h before dinner time prepare and bake the pudding. Then wash, pare and dice the potatoes and cook. Prepare the chops for frying, open and drain 1 can of peas and place in pan to be heated. Heat the fat for frying, cut the bread and butter and place on the table. While the chops are frying, heat and season the peas, and when all is ready serve the dinner. The pudding may be left in the oven until needed, as long cooking only adds to its flavor.