My Best Ten Cold Luncheon DISHES

Blind Hare

Chop one pound and a half of round steak and one pound and a half of veal cutlets fine. Add to them four eggs well beaten, half a teaspoonful of grated nutmeg, a level teaspoonful of cinnamon, two level teaspoonfuls of salt, a saltspoonful of black pepper and two cupfuls of stale breadcrumbs; mix all together and pack in a square bread-pan. Turn it out carefully on a tin sheet, baste with butter, sprinkle with breadcrumbs, and bake in a moderate oven for three hours, basting once or twice with a little melted butter. Serve cold cut in very thin slices.

Deviled Eggs

Chop sufficient cold cooked chicken to make half a pint; put it in a bowl, rub with a spoon and add one tablespoonful of melted butter, one of chopped parsley, a level teaspoonful of salt, a saltspoonful of pepper and one raw egg well beaten. Hard-boil twelve eggs; remove the yolks, rub them to a paste, and mix them with the chicken. Make this in balls the size of the yolks and fill each white. This will give you twenty-four halves of eggs with full-sized yolks. Arrange these neatly on lettuce leaves on a platter and serve with mayonnaise dressing as a cold dish at luncheon. The yolks may be flattened and two whites put together and rolled in tissue-paper for picnics.