LAMB CUTLETS MENTONE
Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with a damp cloth and place in a saucepan with
Two onions,
One quart of boiling water.
Cook slowly until tender, then remove the cutlets and flatten well. Roll in flour and then brown in hot fat. Now add one and one-half cups of sliced onions to the fat in the pan, left from browning the cutlets. Toss and brown very lightly. Now add one cup of water and cook until the onions are soft and the water evaporated. Dust three level tablespoons of flour over the onions and toss to blend thoroughly. Then add
One-half can of tomato soup,
Three-quarters of a cup of water.
Bring to a boil; add the cutlets and let simmer for ten minutes. Lift the onions to a hot platter, then place the cutlets on top and pour the gravy over the meat. Garnish with one tablespoon of finely chopped parsley.
RAISIN PIE
Place one package of seedless raisins in a saucepan and add