LUNCHEON DISHES 91

GALANTINE
1 Ib. upper cut round steak Yq teaspoon pepper
1 Ib. raw ham 1 teaspoon salt
2 eggs Juice of 1 lemon
13%4 cups bread crumbs Grated rind of 1 lemon
1 teaspoon nutmeg

Put meat through chapper, add eggs (well beaten), and other ingredients. Pack
into well greased bread pan and steam 4 hours. Cover while steaming with buttered
paper.

(DEM.) RAMEKIN FILLING

One tablespoon of butter and 1 tablespoon flour cooked together, pepper and
salt, then add 1 pint of milk, slowly stirring until thick. Add to this mixture tuna fish,
shrimps, crab, chicken or any leftover meat. | sometimes add a few leftover peas and
pimentos or mushrooms. Grease ramekins, turn in the mixture, sprinkle with crumbs,
a bit of butter and brown. Ramekins make an excellent luncheon or party dish, and
are a splendid way to use up leftovers.

(DEM.) RINKTUM DIDDY

1 Ib. cheese 1 onion

Y2 can tomatoes 5 eggs

Ya cup milk Large piece butter
Cayenne pepper Teaspoon salt

Fry onion in butter, add cheese and when melted add milk (scalded). Cook until
like rarebit, then add tomatoes, seasoning and drop the eggs in whole. When whites
of eggs are set, stir lightly with a fork. Serve on bread toasted on one side only.

RUSSIAN PILAF

2 tablespoons butter 2 tablespoons minced onion
1 cup tomatoes 1 cup cooked rice
1 cup chopped cooked meat Salt and pepper

Y cup stock

Into a frying pan melt butter, brown onion, add tomato, rice, meat and seasoning.
Cook 10 minutes. Serve on toast.

(DEM.) SPANISH BEANS

Put a pint of pinto beans to soak overnight; then boil in salted water until tender.
Fry 2 good sized onions in bacon fat, and add ¥2 can tomatoes. Add 1 tablespoon of
ted chili powder and add to the beans, tomatoes and onions. Let boil several hours
together, stirring frequently to prevent burning. Serve with chili con carni, but
not in it.

STUFFED ONIONS

12 small white onions 2 tablespoons butter
Y% |b. sausage meat 2 tablespoons flour
Y2 cup dry bread crumbs Salt and pepper

1 cup milk Paprika

Peel the onions and scoop out the centres with an apple corer, reserving the bits
Or seasoning some other dish. Place sausage meat in the centres and cook in a
teamer until almost tender, then remove to a well greased baking dish. Place between
he onions any of the sausage meat left from filling the onions. Pour over all a white
sauce made by cooking the butter and flour together and adding milk slowly, cooking
until thick. Season with salt and pepper and paprika to taste. Cover with bread
crumbs and bake until tender and brown in hot oven.