Process: Cut leeks and celery in thin slices crosswise and sauté in two tablespoons butter eight minutes (without browning), stirring constantly. Turn milk into double boiler, add leeks and celery; cover and cook until vegetables are tender (about forty-five minutes). Parboil potato cubes in boiling salted water ten minutes. Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour. Combine mixtures, add seasonings, and cook in double boiler until potatoes are tender. Turn into hot soup tureen and sprinkle with parsley.

ROAST SHOULDER OF PORK

Have meat cut from "little pig." Wipe and follow directions for roasting Loin of Pork. (SeePage 173.)

SPICED APPLE SAUCE

Wipe, pare and core six or eight tart apples. Place them in sauce-pan, add just enough water to prevent burning; add three orfour cloves and half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return to sauce-pan, add three-fourths cup sugar and cook five minutes, stirring constantly. Cool and serve.

ERIN POTATOES

Remove seeds and veins and parboil one mild green pepper eight minutes. Chop fine, add to Mashed Potatoes.

BOILED WHITE BEANS

Pick over and wash two cups white beans; cover with two quarts cold water and let soak overnight; drain and place them in a stew-pan, cover with two quarts cold water, add one small carrot cut in quarters, one medium-sized onion cut in half, two sprays parsley and one-quarter pound of lean salt pork, one-half tablespoon salt; cover and cook slowly until beans are tender (about two hours). Remove vegetables, drain beans. Chop the pork and mix with beans.

CELERY SALAD

Scrape and wash the tender hearts of crisp celery, cut in one-inch pieces; cut pieces in straws lengthwise; there should be two cups. Add one cup blanched and shredded almonds, mix well and marinate with French Dressing and let stand one hour. Drain and arrange in nests of heart lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced (using the heart rings). Mask with Mayonnaise or with Boiled Salad Dressing.

SQUASH PIE (ECONOMICAL)

Bake the half of a Hubbard squash, scoop out the pulp, rub through a strainer. (There should be one and one-half cups.) Add one cup hot milk, one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger, one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie pan with Plain Paste, put an extra rim of pastry around edge of pie, flute rim and turn in mixture. Bake thirty minutes in a moderately hot oven.

FebruaryFourth Sunday

Tomato SoupRoast Guinea Fowl—Giblet SauceRhubarb SaucePotato Soufflés—Egg-Plant With Fine HerbsDressed Head LettuceOrange Ice—Chocolate JumblesCoffee

TOMATO SOUP

1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.2 slices onion.2 sprays parsley.Bit of bay leaf.4 cloves.½ teaspoon peppercorns.Few gratings nutmeg.3 tablespoons butter.2 tablespoons flour.Salt, pepper, cayenne.

Process: Cook the first six ingredients together twenty minutes. Rub through a purée strainer, keep hot. Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with crisp, toasted Saratoga Wafers.

ROAST GUINEA FOWL

Clean, singe, draw and truss in the same way as for roasting chicken. Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the breast, wings and legs. Place in a covered roasting pan, pour in one-half cup water, set in oven and roast from forty-five minutes to one hour (continue cooking if liked well done), turning so as to brown evenly. (When the roasting pan is used there need be no basting.) If roasted inan open dripping-pan, baste every ten to fifteen minutes. The flesh of this bird is dry and is therefore best cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce. (SeePage 154.)

RHUBARB SAUCE

The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water to prevent burning. Cook slowly until soft. Add sugar to sweeten to taste, cook five minutes, cool and turn into serving dish.

POTATO SOUFFLÉS

Select six medium-sized, rather flat potatoes. Wash, pare and trim them square, then cut lengthwise in slices one-eighth of an inch thick (no thicker). Wash and dry them on a towel. Drop a few at a time into hot Cottolene (not smoking hot), fry them four minutes, turning them occasionally. Remove with skimmer to a croquette basket, let stand five minutes while the fat is heating. When hot enough to brown an inch cube of bread in forty seconds, place the basket containing potatoes into fat, shake constantly and fry two minutes. Drain on brown paper. Repeat process until all potatoes are used. Sprinkle with salt and dispose around roasted Guinea Fowl.

EGG-PLANT SAUTÉ (With Fine Herbs)

Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with salt and pile in a colander. Cover with a plate and weights to press out the acrid juice; let stand two hours, sprinkle with pepper, dredge with flour, and sauté in hot butter until crisp and a golden brown. Mix together one-half teaspoon each finely chopped parsley and chives, one-fourth teaspoon very finely chopped chervil and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot serving dish and serve at once.

DRESSED HEAD LETTUCE

Remove the outer green leaves from two medium-sized heads of crisp head lettuce. Wash carefully, without separating the leaves;drain dry in a wire basket or on towels. Cut heads in halves lengthwise and arrange in salad bowl. Set aside in a cool place, and, just before serving, pour over French Dressing. Serve at once.

ORANGE ICE

4 cups water.2½ cups sugar.2 cups orange juice.½ cup lemon juice.Rind of two oranges.

Process: Pare the rind as thinly as possible from two oranges; add to water and sugar, and cook twenty minutes. Remove rind, add fruit juice, strain, cool and freeze. Serve in stem glasses.

CHOCOLATE JUMBLES

1/3cup Cottolene.1 cup sugar.2 squares chocolate grated.1 tablespoon milk or water.2 eggs beaten thick and light.2 teaspoons baking powder.2 cups flour.¼ teaspoon salt.1 teaspoon vanilla.

Process: Cream Cottolene, add sugar gradually, stirring constantly, add chocolate, milk and eggs. Mix and sift flour, baking powder and salt; add to first mixture. Add more flour if necessary. Dough should be soft. Toss on a floured board, roll out to one-half inch thickness, shape with a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve minutes in a hot oven.

What and how great the virtue and the artTo live on little with a cheerful heart.—Pope.

MarchFirst Sunday

Spring Soup—CrustsBreast of Veal Roasted—Brown SauceSpanish RiceMashed ParsnipsPineapple FrittersRed Cabbage, Celery and Onion SaladSteamed Currant PuddingDried Apricot and Hard SauceSmall Cups Coffee

SPRING SOUP

3 bunches chopped watercress.1 bunch young onions.3 tablespoons butter.2 tablespoons flour.½ cup thin cream.Yolk 1 egg slightly beaten.Salt, pepper.Parsley finely chopped.

Process: Pick off the leaves of cress and chop fine. Cut onions in thin slices. Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly. Cook over hot water twenty minutes. Add beef extract, stir until dissolved; season with Worcestershire sauce and a few grains cayenne. Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley.

CRUSTS

Cut stale sandwich bread lengthwise in one-inch thick slices and remove crusts. Cut slices in bars one inch wide and six inches long. Bake in a hot oven until delicately browned. Turn them so that crusts may brown evenly on all sides. Serve hot and crisp.

BREAST OF VEAL ROASTED

Six pounds of veal cut from the breast. Wipe, and skewer meat into shape, sprinkle with salt, pepper, dredge with flour and cover top with thin slices of fat salt pork. Lay in a dripping pan and strew cubes of pork around meat. Place in a very hot oven for the first half hour, basting every ten minutes with fat in pan, then reduce heat and cook meat slowly until tender, allowing twenty minutes to pound; continue basting. The last half hour of cooking remove salt pork, dredge meat again with flour, and brown richly. Remove meat to hot serving platter, surround with Spanish Rice and prepare a Brown Sauce from some of the fat in pan. (SeePage 82for Brown Sauce.)

SPANISH RICE

Cover one cup of rice with cold water; heat to boiling point and boil two minutes. Drain in a strainer, rinse well with cold water and drain again. Cut four slices of bacon in shreds, crosswise, and cook until crisp. Remove bacon, add to rice. Cut one-half of a green or red pepper in shreds and cook in bacon fat until soft, then add pepper and bacon fat to rice. Cover with three cups of well-seasoned chicken broth, season well with salt, cover and let cook until rice has absorbed broth and is tender, then add one cup of thick tomato purée and two-thirds cup of grated cheese. Mix well with a fork and let heat through over boiling water. Serve with roast veal or breaded veal cutlets.

MASHED PARSNIPS

Wash and cook in boiling water, drain and plunge into cold water, when the skins may be easily rubbed off. Mash and rub through a sieve. Season with salt, pepper, butter and moisten with a little cream or milk. Reheat over hot water and serve.

PINEAPPLE FRITTERS

Drain sliced pineapple from the liquor in the can. Dry on a crash towel. Dip in batter and fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with powdered sugar and serve with some of the liquor from which it was drained. Thismay be slightly thickened with arrowroot, allowing one teaspoon arrowroot to each cup of liquor.

BATTER FOR FRITTERS

1 cup bread flour.1 tablespoon sugar.¼ teaspoon salt.2/3cup milk.½ teaspoon melted Cottolene.White one egg beaten stiff.

Process: Mix flour, sugar and salt. Add milk slowly, stirring constantly until batter is smooth; add Cottolene and white of egg. Batter must be smooth as cream.

RED CABBAGE, CELERY AND ONION SALAD

Select a small, solid head of red cabbage; remove the wilted leaves. Cut in quarters and cut out the tough stalk and the coarse ribs of the leaves. Cover with cold water and let soak until cabbage is crisp; drain, then shave in thin shreds, and mix with the hearts of two or three heads (according to their size) of crisp celery, cut in small pieces crosswise. Add one medium-sized Spanish onion, finely chopped, and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or in nests of cress.

STEAM CURRANT PUDDING

3 tablespoons Cottolene.½ cup sugar.2½ cups flour.3½ teaspoons baking powder.½ teaspoon salt.1 egg well beaten.1 cup milk.½ cup currants.

Process: Mix and sift the dry ingredients (reserving two tablespoons flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons flour over cleaned currants, add to first mixture; add milk gradually, beat well and turn into a buttered mold; cover and steam two hours. Serve with Dried Apricot and Hard Sauce.

DRIED APRICOT SAUCE

Wash and pick over dried apricots, soak over night in cold water to cover. Cook until soft and quite dry, in the water in which they were soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a spoonful on each portion of pudding, place a small star of Hard Sauce in center and serve.

MarchSecond Sunday

Chicken Stew with DumplingsOnions in CreamStewed CornWatercress and Egg SaladRhubarb PieCream CheeseCoffee

STEWED CHICKEN

Dress, clean and cut up a chicken (a year old). Put in a stew-pan, cover with boiling water. Add one small onion sliced, two stalks celery cut in pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and cook slowly until tender. Add one tablespoon salt the last hour of cooking. Remove chicken, strain liquor and remove some of the fat if necessary. Thicken the stock with two-thirds cup of flour diluted with sufficient cold water to pour readily. Return chicken to "gravy," heat to boiling point. Drop dumplings on top of chicken, cover stew-pan with a towel, replace the cover and steam dumplings twelve minutes. Arrange chicken on hot serving platter, surround with dumplings, sprinkle lightly with finely chopped parsley.

DUMPLINGS

2 cups flour.4 teaspoons baking powder.½ teaspoon salt.1 teaspoon Cottolene.¾ cup milk.

Process: Sift together twice, flour, baking powder and salt, rub in Cottolene with tips of fingers. Add milk gradually, mixing it in with a knife. Drop from tip of spoon on top of meat, an inch apart; cover closely and steam twelve minutes.

ONIONS WITH CREAM

Select silver-skin onions of a uniform size; peel and cover with boiling water, bring to boiling point, drain and repeat. Then cover with boiling water, season with salt and cook until onions are tender (from forty-five to sixty minutes). Drain and add one-half cup hot cream (to eight onions). Sprinkle with black pepper and serve.

STEWED DRIED CORN

Soak two cups dried sweet corn overnight, in cold water to cover. In the morning place on range and simmer slowly until corn is tender and water is absorbed, add more water if necessary. Add one-fourth cup butter, two teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be careful that corn does not scorch.

WATERCRESS AND EGG SALAD

Wash thoroughly, trim off roots, drain, and chill watercress. Arrange nests of the cress on individual salad plates. Cut four hard-cooked eggs in halves crosswise, in such a manner that tops of whites will be notched. Remove yolks, rub through a sieve, season with salt, pepper and moisten with Boiled Salad Dressing to the consistency to handle. Shape in balls the original size, dip in finely chopped parsley and replace in whites. Dispose one "cup" in each nest, and just before serving marinate with French Dressing.

RHUBARB PIE

2 cups rhubarb.¾ cup sugar.1 egg slightly beaten.2 tablespoons flour.Few grains salt.Few grains nutmeg.

Process: If rhubarb is young and tender it need not be peeled. Cut the stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt and nutmeg. Add to rhubarb, toss together until ingredients are well mixed. Turn into a pie pan lined with paste, heap rhubarb well in center, cover with a top crust and bake thirty-five minutes in a hot oven. (When rhubarb is older it may be scalded before using.)

MarchThird Sunday

Oyster Cocktails in Grape FruitPlanked WhitefishMashed PotatoesButtered BeetsAlabama SaladRaisin PieEdam CheeseBoiled Coffee

OYSTER COCKTAIL IN GRAPE FRUIT

Prepare the grape fruit in the usual way. Chill; just before serving place five Blue Point oysters in the cavity made by removing the tough portions in each half grape fruit. Season with lemon juice, salt, paprika and one or two drops of Tobasco sauce. Serve on beds of shaved ice. Garnish with foliage.

PLANKED WHITEFISH

Clean and split a three-pound whitefish. Lay, skin side down, on a hot, well-greased oak plank (one and one-half inches thick and two or more inches longer and wider than the fish). Brush fish over with soft butter and sprinkle with salt and pepper. Surround fish with a border of coarse salt to prevent plank from burning. Bake twenty-five minutes in a hot oven, or place plank on broiler and broil twenty minutes under the gas flame. Remove to table covered with a sheet of brown paper, scrape off salt, wipe the edges of plank with a piece of cheese cloth wrung from hot water; spread fish with Maître d'Hôtel Butter; surround with a border made of hot mashed potato, passing it through pastry bag and rose tube. Garnish with sprays of parsley and sliced lemon. Serve immediately.

FRICASSEED TOMATOES

Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle with salt, pepper and a grating of onion; dredge with flour and sauté in melted butter; brown first on cut side, then turn and finish cooking on the other. When soft, but not broken, pour over thin cream to almost cover. Let simmer until cream is slightly thickened. Remove to hot serving dish and pour cream around.

ALABAMA SALAD

Cut the hearts of celery in one-fourth inch pieces, there should be two cups. Add one cup of Alabama pecan nut meats broken in quarters and one cup white cabbage cut in very fine shreds. Moisten with Cream Dressing. Serve on a bed of cress.

CREAM DRESSING

3 hard cooked egg yolks.1 teaspoon salt.Few grains cayenne.1 teaspoon mustard.2 tablespoons vinegar.Few drops onion juice or1 teaspoon finely chopped chives.1½ cups thick cream.

Process: Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives. Whip cream until stiff, and add a little at a time to first mixture, beating constantly. When all is used, sprinkle in a few grains cayenne or paprika.

RAISIN PIE

1½ cups seeded raisins cut in halves.½ cup sugar.2 tablespoons flour.2 tablespoons butter.Juice and grated rind 1 lemon.1 cup water in which raisins were cooked.Few grains salt.

Process: Cook raisins in boiling water to cover, until tender, drain, and mix with sugar, grated rind, flour and salt. Cool slightly. Turn into pie-pan lined with Plain Paste, dot over with butter and pour over water. Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven.

MarchFourth Sunday

Cream of LettuceBaked Ham—Hot Horseradish SauceSweet Potato Croquettes—Spinach with EggsGrape Fruit SaladCheese BallsRhubarb Tart—CheeseAfter Dinner Coffee

BAKED HAM

Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) over night. Drain, scrape and trim off all objectionable parts about the knuckle. Cover flesh side with a dough made of flour and water. Place in a dripping pan, skin side down. Bake in a hot oven until dough is a dark brown; reduce heat and bake very slowly five hours. Ham enclosed in dough needs no basting. Remove dough, turn ham over and peel off the skin. Sprinkle ham with sugar, cover with grated bread crumbs and bake twenty to thirty minutes. Remove from oven and decorate with cloves; place a paper frill on knuckle, garnish with sprays of parsley and lemon cut in fancy shapes. Serve hot or cold.

HOT HORSERADISH SAUCE

¼ cup freshly grated horseradish.¼ cup fine cracker crumbs.1½ cups milk.3 tablespoons butter.½ teaspoon salt.1/8teaspoon pepper.1 tablespoon vinegar.2 tablespoons lemon juice.½ tablespoon grated onion.

Process: Cook crumbs, horseradish and milk twenty minutes in double boiler. Add seasonings, vinegar and lemon juice slowly, stirring constantly. Add grated onion, reheat and serve.

SWEET POTATO CROQUETTES

2 cups hot riced sweet potatoes.3 tablespoons butter.½ teaspoon salt.Few grains pepper.½ cup chopped walnut meats.1 egg well beaten.

Process: Mix ingredients in the order given. If mixture is too dry add hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg, again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and arrange around Baked Ham.

GRAPE FRUIT SALAD

Cut three large grape fruit in halves crosswise, remove the pulp and keep in its original shape. Arrange in nests of white crisp lettuce heart leaves, dividing pulp in six portions. Strew one cup of English walnut meats, broken in fourths, over grape fruit. Marinate with French Dressing, but with less salt and using paprika in place of cayenne, and lemon and grape fruit juice in place of vinegar.

CHEESE BALLS

1½ cups grated cheese.1 tablespoon flour.1/3teaspoon salt.1/8teaspoon mustard.Few grains cayenne.Whites 3 eggs beaten stiff.

Process: Add flour and seasonings to cheese, fold in whites of eggs, shape in small balls. Roll in fine cracker crumbs and fry a golden brown in deep hot Cottolene. Drain on brown paper.

RHUBARB TARTS

If rhubarb is pink, young and tender, simply wash and cut in one-half inch pieces; there should be two and one-half cups. Cover with boiling water and heat to boiling point; boil five minutes. Do not allow it to lose its shape. Drain off all the juice, sprinkle rhubarb with three-fourths cup sugar. Sift over two tablespoons flour and one-fourth teaspoon salt, dot over with one tablespoon butter and a grating of orange rind. Mix well and turn into a pie pan lined with Rich Paste. Arrange strips of pastry, lattice-work fashion, across the top of pie and bake thirty minutes in a moderate oven.

Let hunger move thy appetite,And not savory sauces.—Shakespeare.

AprilFirst Sunday

Strawberry CocktailsChicken Bouillon ChantillyFricassee of Chicken with WafflesSpinach with EggsPrune and Pecan Nut SaladApricot Marmalade MoldCocoanut CakeCoffee

CHICKEN BOUILLON CHANTILLY

Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika or finely chopped chives.

FRICASSEE OF CHICKEN

Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and butter, turning often that pieces may be evenly browned. Then cover with boiling water to which add a bit of bay leaf, one-half teaspoon peppercorns, a spray of parsley, six slices carrot and three slices onion. Cover and simmer until chicken is tender (from one to one and one-quarter hours). Remove chicken from stock, cover and keep warm; strain stock; there should be two cups. Melt four tablespoons butter in a sauce pan, add four tablespoons flour, stir to a paste, then gradually pour on the two cups hot stock, stirring constantly; let simmer ten minutes. Remove from range, add one cup of hot cream and the yolks of two eggs slightly beaten. Reheat chicken in sauce (do not allow sauce to boil after adding yolks). Serve with Waffles.

SPINACH WITH DEVILED EGGS

1 peck spinach.¼ pound bacon.Salt, pepper.1/3cup butter.Few grains nutmeg.5 hard-cooked eggs.½ teaspoon salt.¼ teaspoon pepper.½ teaspoon finely chopped parsley.½ teaspoon grated onion.½ cup minced ham.Cream Salad Dressing.

Process: Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Refill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs.

PRUNE AND NUT SALAD

Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking. Prunes should not be as well done as when serving them as sauce. Drain prunes from the liquor and chill them. Remove the stones carefully, cut prunes in five pieces lengthwise. Cut pecan nut meats in four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt and paprika. For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream. Whip cream until solid, season with one-half teaspoon each salt and paprika; add two tablespoons lemon juice and one and one-half tablespoons Sherry wine slowly, while beating constantly. Mix two-thirds of the cream with the prunes and nuts. Arrange the heart leaves of lettuce on cold, individual salad plates, pile some of the mixture in each and mask with remaining whipped cream. Arrange three pieces of prunes on top of each portion, radiating from center, and place a cherry or strawberry on top of each.

STEAMED SNOW BALLS

(For recipe, seepage 168.)

COCOANUT CAKE

2/3cup Cottolene.2 cups sugar.3 eggs.3 cups flour.5 teaspoons baking powder.¼ teaspoon salt.1 cup milk.½ teaspoon each lemon and vanilla.

Process: Cream Cottolene, add one cup sugar gradually, stirring constantly. Beat yolks thick and light, add remaining cup sugar gradually, continue beating. Combine mixtures. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk. Add vanilla and fold in the whites of eggs beaten stiff and dry. Turn into two well-greased, square cake pans and bake fifteen minutes in a moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle heavily with fresh grated cocoanut, cover with remaining layer. Spread top and sides with frosting, and sprinkle with cocoanut before frosting glazes.

BOILED FROSTING

2 cups sugar.¼ teaspoon cream of tartar.½ cup water.Whites 2 eggs.

Process: Mix sugar, cream of tartar and water in a sauce pan. Place on range and stir until mixture begins to boil. When syrup drops from the wooden spoon thick like honey, remove from range and add eight tablespoons of the syrup to the stiffly beaten whites of eggs, beating constantly. Return remaining syrup to range, continue cooking until syrup spins a thread at least five inches in length. Pour syrup in a thin stream onto first mixture and beat until cool and slightly glazed on side of bowl. Spread thickly on cake.

AprilSecond Sunday

Smoked Sturgeon CanapéClam BrothButtered WafersBroiled Finnan HaddiePotatoes on the Half ShellPeggy's Sour CabbageCheese SouffléStrawberry ShortcakeCoffee

SMOKED STURGEON CANAPÉ

Cut stale white bread in one-third inch slices, trim off crust and cut slices in crescents or triangles—then sauté a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapés. Sprinkle thickly with finely chopped olives and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canapé on a bread and butter plate covered with a paper doily and garnish with sprays of parsley.

CLAM BOUILLON

1 peck of clams (in the shells).3 cups cold water.Salt, pepper.Whipped cream.

Process: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boiling point, steam until all the shells are opened. Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups. Drop a spoonful of whipped cream on top of each service and sprinkle with paprika.

BROILED FINNAN HADDIE

Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. Drain again and wipe dry; brush over with soft butter and broil fifteen minutes over a slow fire or some distance from the flame if cooked with gas. Remove to hot serving platter and spread with Maître d'Hôtel Butter.

POTATOES ON THE HALF SHELL

Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves lengthwise; scoop out the pulp from shells, being careful not to break them. Press pulp through a ricer; season with salt, pepper, butter and hot cream. Add one teaspoon finely chopped parsley (to five potatoes), whip mixture until fluffy, refill shells with mixture, using pastry bag and rose tube. Place in oven until heated through. Dispose around Finnan Haddie, interspersed with sprays of parsley.

PEGGY'S SOUR CABBAGE

Select a small, firm head of white cabbage; cut in quarters, remove the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender (from forty to eighty minutes). Season with salt the last fifteen minutes of cooking. Drain and add one-third to one-half cup of butter, toss cabbage until well buttered, sauté until some of the cabbage is delicately browned. Season with pepper, and add vinegar to taste. Serve hot.

CHEESE SOUFFLÉ

2 tablespoons butter.3 tablespoons flour.½ teaspoon salt.1/8teaspoon ground mustard.¼ teaspoon paprika.½ cup scalded milk.¼ cup grated American cheese.Yolks 3 eggs beaten thick and light.Whites 3 eggs beaten stiff.

Process: Melt butter in a saucepan; add flour mixed with seasonings, stir to a smooth paste and add gradually scalded milk,stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once.

STRAWBERRY SHORTCAKE

2 cups flour.¾ teaspoon salt.4 teaspoons baking powder.2 tablespoons Cottolene.1 cup thin cream.

Process: Sift together flour, salt and baking powder. Rub shortening in with tips of fingers. Add cream, mix with a knife to a soft dough. Turn on a floured board, knead slightly and divide the dough into two equal parts. Pat and roll each piece to one-half inch thickness; lay one piece in a buttered jelly cake pan, brush over with soft butter and place remaining piece on top. Bake in a hot oven fifteen minutes. Remove from oven; invert cake on a hot serving platter. Remove bottom layer (which is now the top). Spread with soft butter and add a layer of berries prepared as directed hereafter. Sift generously with bar sugar, replace remaining cake, cover with berries, sprinkle with sugar, mask with whipped cream sweetened and flavored with orange extract.

STRAWBERRY MIXTURE

Wash two quarts strawberries; hull and cut each berry in half. Prepare a syrup by boiling together two cups sugar and one-half cup water four minutes, cool and pour syrup over berries, or sprinkle raw sugar over berries and let stand one hour. Lift the berries from syrup and place between layer and on top of short cake. Strain syrup into a pitcher or bowl and pass with each portion of short cake.

AprilThird Sunday

Cream of AsparagusBreaded Mutton Chops—Sauce SignoraBaked Bananas—Sultana SauceFried Whole PotatoesLettuce HeartsSteamed Graham Pudding—Sherry SauceCafé Noir

BREADED MUTTON CHOPS

Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour. Dip in egg diluted with cold water or milk (allowing two tablespoons to each egg), then in fine bread crumbs, repeat if not well coated with crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown paper and serve in a border of hot Mashed Potatoes with Green Pepper, or in a nest of Green Peas dressed with Maître d'Hôtel Butter.

SAUCE SIGNORA

Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter until lightly browned, add one-fourth cup flour, one-half teaspoon salt, and stir until well blended, then add one and one-half cups of Brown Stock and one cup of Chili Sauce. Heat to boiling point, stirring constantly. Reduce heat and simmer ten minutes. This sauce may be strained or served without straining. Care must be taken that ham is not overcooked.

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