oot.

FILLET OF BEEF.

Wipe off a thick slice cut from tenderloin. Put in hot frying pan with
three tablespoons butter. Sear one side, turn and sear other side.
Cook eight minutes, turning frequently, taking care that the entire
surface is seared, thus preventing the escape of the inner juices.

Remove to hot serving dish, and pour over fat in pan, first strained
through cheesecloth. Garnish with cooked cauliflower, canned string
beans, reheated and seasoned, and sauted mushroom caps.

LAMB CHOPS, SAUCE FINESTE.

Serve lamb chops with Sauce Fineste.

Sauce Fineste.--Cook one-half tablespoon butter until browned. Add a
few grains, each, mustard and cayenne, one-fourth teaspoon
Worcestershire Sauce, and a few drops lemon juice, and two tablespoons
stewed and strained tomatoes.

SPINACH.

Chop one cup cooked spinach drained as dry as possible. Season with
salt and pepper, press through a puree strainer, reheat in butter,
using as much as desired or as much as the spinach will take up.
Arrange on serving dish and garnish with white of "hard boiled" egg
cut in strips and yolk forced through strainer.

BRUSSELS SPROUTS WITH CURRY SAUCE.

Pick over Brussels sprouts, remove wilted leaves, and soak in cold
salt water fifteen minutes. Cook in boiling salted water twenty
minutes, or until easily pierced with skewer. Drain, and pour over
one-fourth cup curry sauce.

Curry Sauce.--Mix one-fourth teaspoon mustard, one-fourth teaspoon
salt, and a few grains paprika. Add yolk of one egg slightly beaten,
one tablespoon olive oil, one and one-half tablespoons vinegar, and a
few drops of onion juice. Cook over hot water, stirring constantly
until mixture thickens. Add one-fourth teaspoon curry powder, one
teaspoon melted butter, and one-eighth teaspoon chopped parsley.

FRIED CAULIFLOWER.

Steam or boil a small cauliflower. Cool and separate into pieces.
Saute enough for one serving in olive oil until thoroughly heated.
Season with salt and pepper, arrange on serving-dish, and pour over
one tablespoon melted butter.

CAULIFLOWER A LA HUNTINGTON.

Separate hot steamed cauliflower into pieces and pour over sauce made
same as sauce for Brussels sprouts with curry sauce.

CAULIFLOWER WITH HOLLANDAISE SAUCE.

Serve boiled cauliflower with Hollandaise sauce, as given with baked
fillet of halibut, Hollandaise sauce.

MUSHROOMS IN CREAM.

Clean, peel and break in pieces six medium-sized mushroom caps. Sau