Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene. Cottolene should not be so hot as to brown fish at once, as fish will not be cooked through. (Time required for frying small fish is from four to six minutes.) Drain on brown paper and serve with Sauce Tartare. Garnish with parsley, lemon slices and radishes cut to imitate roses.

SAUCE TARTARE

To one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely chopped parsley and fresh tarragon. Mix well and keep cool until ready to serve.

SHREDDED POTATOES

Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with salt and serve around fried perch.

ASPARAGUS TIPS IN CROUSTADES

Prepare the asparagus in the usual way, cut off the tops one inch in length. Cook in as little boiling salted water as possible. Drain and dress with a Béchamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread).

BÉCHAMEL SAUCE

4 tablespoons butter.4 tablespoons flour.1½ cups highly seasoned chicken stock.½ cup hot thin cream.Yolk 2 eggs.Salt, pepper, few grains nutmeg.

Process: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and continue stirring. Bring to boiling point, remove from range and add egg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg.

LETTUCE WITH CREAM DRESSING

Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one tablespoon cold water. Add one tablespoon finely chopped chives, one-half teaspoon salt and one-eighth teaspoon pepper. Pour over lettuce, mix well and serve cold.

CHERRY ROLY-POLY

Make a baking powder biscuit dough as for Cream Fruit Rolls. (SeePage 180.) Roll to one-half inch thickness. Drain pitted cherries from the juice; strew them over dough, sprinkle with sugarand dredge lightly with flour. Roll like a jelly roll, moisten and press the overlapping edge and close the ends as securely as possible. Bake in a hot oven, twenty-five minutes, basting three times with some of the cherry juice sweetened to taste, or tie loosely in a floured cloth and cook in boiling water two hours, or steam in a steamer one hour. Serve on a hot platter with Cherry Sauce.

CHERRY SAUCE

2 cups pitted cherries.1 cup claret.2/3cup sugar.½ glass red currant jelly.Juice 1 lemon.½ dozen Cassia buds.

Process: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings.

Asparagus Tips in Croustades

JuneFourth Sunday

Cream of Asparagus Soup—CroutonsRadishesGreen OnionsRoast Stuffed Shoulder of Lamb—Mint SauceNew Potatoes with PeasSwiss Chard with Bacon and "Hard Boiled" EggsCherry DuffCherry SauceCoffee

CREAM OF ASPARAGUS SOUP

(For recipe seePage 66.)

CROUTONS

Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt.

ROAST SHOULDER OF LAMB

Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; continue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely and finish cooking.

To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs.

STUFFING FOR LAMB

(See recipePage 154for stuffing, adding ¾ teaspoon poultry seasoning.)

MINT SAUCE

1 bunch of mint finely chopped.1/3cup vinegar.2 tablespoons cold water.2 tablespoons powdered sugar.

Process: Dilute vinegar with cold water, add sugar and stir until sugar is dissolved, pour over mint (there should be four tablespoons of mint), place on back of range and infuse for one-half hour.

NEW POTATOES WITH NEW PEAS

Prepare potatoes as for New Potatoes with Chive Sauce (see recipePage 78), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water as possible. Drain; add to potatoes. Reheat potatoes and peas in Cream Sauce.

SWISS CHARD WITH BACON

Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound on a chop platter, surround (crown fashion) with "hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a slice off the large end of each egg so that they will stay in place. Cut five slices of bacon in narrow strips crosswise. Try out one-third cup. Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the scraps of bacon over top of mound.

CHERRY DUFF

4 cups pitted cherries.2 cups sugar.1 teaspoon lemon juice.1½ tablespoons Cottolene.2 cups flour.4 teaspoons baking powder.1 teaspoon salt.¾ cup milk or thin cream.

Process: Mix and sift flour, baking powder and salt; rub Cottolene in lightly with the tips of fingers; add milk and mix to soft dough. Put sugar, cherries, drained from juice, and lemon juice in bottom of well-greased baking dish. Cover with dough, place in steamer, set over kettle of boiling water, lay a crash towel over steamer, replace cover, and steam pudding forty-five minutes. Serve with cherry juice, thickened with arrow root and sweetened.

I'm quite ashamed—'tis mighty rudeTo eat so much—but all's so good!—Pope.

JulyFirst Sunday

Cold ConsomméVeal Loaf (Hot)—Tomato Sauce(or)Cold—with String Bean SaladSaratoga ChipsBeets in Drawn ButterFigs in Sherry Jelly with Whipped CreamNut and Raisin Cake with Caramel FrostingIced Coffee

CHICKEN CONSOMMÉ (COLD)

Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five hours. Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid. The last hour of cooking add one-third cup each celery, carrot and turnip cut in small dice, one-third cup sliced onion, one teaspoon peppercorns, one tablespoon salt, three sprays thyme, one spray marjoram, two sprays parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through double cheese cloth, cool quickly, and remove all fat; clear. Fill Bouillon cups three-fourths full and chill. This should be a clear, savory jelly.

TO CLEAR SOUP STOCK

After straining the stock through double cheese cloth, remove all fat and put the stock into a four-quart stew-pan. Place on range and allow the white and shell of one egg for each quart of stock. Beat the eggs slightly and crush shells in small bits, add slowly to stock, stirring constantly but slowly until the boiling point is reached;let boil two minutes. Reduce the heat so that stock barely simmers twenty minutes, skim and strain through double cheese cloth placed over fine soup strainer. If stock to be cleared is not sufficiently seasoned, add more seasoning before clearing.

VEAL LOAF

Wipe three pounds of lean veal, discarding all skin and tissue. Pass meat through the meat-chopper twice, with one-half pound of salt pork; add six crackers rolled, one-fourth cup cream, juice of one small lemon (about two tablespoons), one tablespoon salt, one-half tablespoon black pepper, onion juice to taste. Mix thoroughly and pack solidly in a granite, brick-shaped bread pan, spread top evenly and brush with slightly beaten white of egg. Bake in a moderate oven three hours, basting often with one-fourth cup of pork fat or dripping diluted with one-fourth cup boiling water. Prick surface with a fork that fat may penetrate meat. Chill, remove to serving platter, surround by any good vegetable salad. If served hot, surround with Tomato, Creole or Espagnole Sauce. This may be prepared Saturday.

STRING BEAN SALAD

Marinate cold, cooked, stringless beans with French Dressing. There should be enough beans to make a generous border around a cold veal loaf. Sprinkle beans thickly with small onions thinly sliced and the rings separated. Garnish edge of dish with sprays of parsley and Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled over beans and is quite an addition.

SARATOGA CHIPS

Wash and pare the desired number of uniform-sized potatoes. Slice thinly (using slaw cutter) into a bowl of cold water. Let stand several hours, changing the water often or until it is quite clear. Drain and drop them into a kettle of boiling water; allow them to boil just one minute. Drain quickly and cover with cold water. Drain from cold water and dry between towels. Fry a few at a time in deep hot Cottolene, keeping them moving with the skimmer. Drain on soft brown paper and sprinkle with salt.

BEETS IN DRAWN BUTTER

Wash the small new beets and cook in boiling salted water until tender. Drain and cover with cold water. Rub off the skins and slice them or cut them in cubes. Reheat them in

DRAWN BUTTER (SOUR SAUCE)

Melt two tablespoons butter in a sauce-pan; add three tablespoons flour, stir to a smooth paste and add gradually, while stirring constantly, one cup boiling water. Boil two minutes, then add four tablespoons hot cream and four tablespoons vinegar (if vinegar is too acid use two tablespoons each of vinegar and water), season with salt and pepper.

FIGS IN SHERRY JELLY

1 tablespoon granulated gelatine.¼ cup cold water.¾ cup boiling water.½ cup best table Sherry wine.Juice of 1 small lemon.½ dozen washed figs.Whipped Cream.½ cup sugar.

Process: Soak gelatine in cold water, then dissolve it in boiling water; add sugar and stir occasionally until mixture begins to thicken, then add wine and lemon juice. Chill a pint mold in ice water (a fancy mold is attractive for this purpose). Separate the figs, slice them thinly and dip some of them in the jelly and use them for decorating the mold; then fill the mold with alternate layers of sliced figs and the mixture, allowing the jelly to "set" each time before adding the slices of figs. Chill thoroughly. Unmold jelly on serving dish and surround with whipped cream sweetened and flavored as desired. Use pastry bag and rose tube for this purpose.

NUT AND RAISIN CAKE

1/3cup Cottolene.1 cup fine sugar.3 eggs unbeaten.1 cup pecan nut meats.2/3cup raisins.2 cups pastry flour.4 teaspoons baking powder.¾ cup milk.Grated rind of half an orange.½ teaspoon cinnamon.¼ teaspoon mace.¼ teaspoon salt.

Process: Cream Cottolene, add sugar gradually, stirring constantly, add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Spread with

CARAMEL FROSTING WITH NUTS

1¼ cups soft brown sugar.¼ cup granulated sugar.½ cup boiling water.Whites 2 eggs.½ teaspoon almond extract.½ cup pecan nut meats broken in pieces.

Process: Boil sugar and water together as for Boiled Frosting (see recipePage 56). Pour slowly onto beaten whites of eggs, beating constantly, continue beating until frosting is nearly cool. Put pan containing frosting in a larger vessel of boiling water, place on range and cook until mixture granulates around sides of pan, stir constantly while cooking. Remove from hot water and beat until frosting will keep its shape when dropped from spoon. Add nut meats and flavoring. Spread on cake, using wooden spoon to give surface a wave-like appearance.

ICED COFFEE

Follow directions for making Boiled Coffee, using four cups boiling water. Chill and serve in tall glasses filled with cracked ice; add cream and sugar.

JulySecond Sunday

Consommé with VegetablesBaked Stuffed Black Bass—Egg SauceParsley PotatoesCauliflower with Cheese SauceThin Corn BreadTomato and Onion SaladSteamed Blueberry Pudding—Foamy SauceIced TeaCafé Noir

CONSOMMÉ WITH VEGETABLES

To six cups Consommé (for recipe seePage 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas. Serve with toasted Cheese Crackers.

BAKED BLACK BASS

Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan. Brush over with melted butter and sprinkle with salt and pepper, dredge with flour and strew small pieces of fat pork around fish. Bake one hour in a hot oven, basting every ten minutes, first with melted butter or dripping, then with fat in dripping-pan as it is tried out. Dispose on hot serving platter, pour around Egg Sauce and garnish with sprays of parsley.

STUFFING FOR FISH

½ cup cracker crumbs.1 cup stale bread crumbs.5 tablespoons butter.½ teaspoon salt.1/8teaspoon pepper.½ cup hot water.Onion juice.

Process: Mix crumbs, add seasoning, melt butter and hot water, add to crumbs, toss lightly with a fork and add onion juice to taste.

EGG SAUCE

To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped parsley. (For Drawn Butter Sauce seePage 92.)

THIN CORN BREAD

¾ cup yellow corn meal.1¼ cups flour.2 tablespoons sugar.5 teaspoons baking powder.¾ teaspoon salt.1 cup thin cream.1 egg well beaten.2 tablespoons Cottolene.

Process: Mix and sift the dry ingredients; add cream, beaten egg and Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before removing from oven, brush over with melted butter or milk to give it a richer color. Serve with baked or broiled fish.

PARSLEY POTATOES

Select smooth, uniform-sized new potatoes; wash, scrape and cover with cold water. Let stand one hour; drain and place in steamer, cover closely and steam until soft. Remove to serving dish; dot over with bits of butter and sprinkle at once with coarse salt and finely chopped parsley.

CAULIFLOWER WITH CHEESE SAUCE

Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover. Cook (head up) until soft but not broken (about thirty minutes) in boiling salted water. Drain and place carefully in a buttered, shallow baking dish, pour over one and one-half cups of Cheese Sauce, sprinkle with buttered crumbs and place in oven until crumbs are browned. Serve in baking dish.

CHEESE SAUCE

3 tablespoons butter.2 tablespoons flour.½ teaspoon salt.1/8teaspoon pepper.Few grains cayenne.1½ cups hot milk.½ cup cheese cut in small pieces.

Process: Melt butter in a sauce-pan, add flour, mixed with seasonings, stir to a smooth paste; let cook one minute, stirring constantly. Pour on gradually hot milk and beat until smooth and glossy. Add cheese and when melted pour over cauliflower.

TOMATO AND ONION SALAD

Arrange a nest of heart lettuce leaves in salad bowl; place in center three peeled and chilled tomatoes, cut in quarters; thinly slice a mild onion, separate the rings and strew them over tomatoes, sprinkle all with green and red peppers finely chopped. Serve with French Dressing.

STEAMED BLUEBERRY PUDDING

21/8cups bread flour.4 teaspoons baking powder.1 teaspoon salt.2 tablespoons Cottolene.1 cup milk.1 cup blueberries.

Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a floured board, knead slightly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours. Serve with

FOAMY SAUCE

2 egg whites.1 cup sugar.¾ cup thin hot cream.1 tablespoon Sherry Wine.Nutmeg.

Process: Beat the whites of eggs until stiff, add sugar gradually, beating constantly. Add hot cream slowly, continue beating. Add Sherry wine and a sprinkle of nutmeg. Milk may be used in place of cream, if the latter is not available.

JulyThird Sunday

Tomato Bouillon—Cheesed Butter ThinsRadishesPicklesCold Boiled TongueChili SaucePotato Salad—Broiled TomatoesBlueberry Pie—Cheese BallsIced Café au LaitIced Cocoa

TOMATO BOUILLON

Prepare a tomato sauce; there should be two cups. Strain this while hot through one thickness of cheese cloth into six cups of hot Bouillon. Reheat and serve in Bouillon cups with

CHEESED BUTTER THINS

Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and a few grains cayenne. Place in the oven until crackers are crisp and cheese is melted.

BOILED TONGUE

Wash and clean the tongue, cover with boiling water, to which add one-third cup each carrots, turnips and onion cut in dice; two sprays each parsley and thyme, one-half teaspoon peppercorns and one-half dozen cloves. Simmer until tongue is tender. Let cool in liquor in which it was cooked, remove the skin and brush with melted butter. Cover with fine, buttered bread crumbs, after arranging in dripping pan. Bake twenty minutes, basting often with hot stock or port wine. Chill and slice thinly; garnish with triangles of buttered toast sprinkled with finely chopped parsley.

CHILI SAUCE

2 dozen ripe tomatoes.1 dozen onions finely chopped.1 dozen peppers finely chopped.1 cup brown sugar.4 cups cider vinegar.4 tablespoons salt.

Process: Scald, peel and chop tomatoes; then add remaining ingredients in the order given. Place on range, bring to boiling point and cook slowly until thick. Add more salt and sugar if necessary. Turn into sterilized fruit jars, seal and store. Serve with meats, fish, etc.

POTATO SALAD

Cut balls from raw potatoes, using a French vegetable cutter. There should be three cups. Cook potato balls with three slices of onion in boiling salted water until tender. Drain, chill and marinate with French Dressing, then cover with Boiled Dressing. Arrange in a mound on serving platter, surrounded with a border of nasturtium blossoms and leaves. Sprinkle top with finely chopped chives.

BOILED SALAD DRESSING

¼ cup butter.1¼ teaspoons salt.1 teaspoon mustard.¼ teaspoon paprika.1 tablespoon sugar.Yolks 4 eggs.2 tablespoons flour.¼ cup vinegar diluted with 2 tablespoons water.1 cup cream.

Process: Melt butter in sauce-pan; add flour mixed with seasonings, add egg yolks slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill and serve with potato salad.

BROILED TOMATOES

Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread crumbs mixed with a tablespoon of sugar. Place in a well-buttered broiler and broil five minutes. Remove carefully to a well-buttered shallow ramekin, dot over with bits of butter, finish cooking in the oven, and serve.

BLUEBERRY PIE

Line a deep, perforated pie tin with Plain Paste; brush over with white of egg slightly beaten. Fill with three cups blueberries mixed with one cup sugar, two tablespoons flour, one tablespoon butter cut in bits, one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover with crust, flute the rim and bake thirty-five minutes in a hot oven at first to set the crust, then reduce the heat and finish baking.

CHEESE BALLS

Rub to a paste one roll Neufchatel cheese; to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped, mild red pepper; season with salt and roll with the "butter paddles" in small balls the size of Queen olives. Serve with berry or cherry pies.

ICED CAFÉ AU LAIT

1 cup medium ground coffee.White 1 egg.3 cups boiling water.3 cups scalded milk.1 cup cold water.

Process: Scald enameled coffee pot. Beat white of egg slightly. Dilute with one-half cup cold water, mix with coffee, turn into coffee pot and add boiling water, stir until well mixed. Place on range and let boil five minutes. Stir down and pour some into a cup to clear the spout of grounds. Return to pot and add remaining half cup of cold water. Place on back of range for ten minutes, where it will keep hot but not boil. After removing coffee to back of range, put milk into double boiler and, when scalded, pour the two together in another scalded coffee pot. Chill and serve.

JulyFourth Sunday

Watermelon with Sherry SauceConsommé Printaniere—Imperial RingsStuffed Hearts with VegetablesPotato PuffCabbage SaladRaspberry Whip—White Nut CakeIced Coffee

WATERMELON WITH SHERRY SAUCE

Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses.

SHERRY SAUCE

Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls.

CONSOMMÉ PRINTANIERE

To one quart of Chicken Consommé add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consommé; drain, place them in hot soup tureen and pour over boiling consommé.

IMPERIAL RINGS

Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker)cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily.

STUFFED HEARTS WITH VEGETABLES

Clean and wash three calves' hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, dredge with flour and brown well in hot Cottolene, with two slices onion, four slices carrot, one blade celery cut fine, two sprays parsley, two small bits bay leaf, three cloves and one-half teaspoon peppercorns. When hearts are richly browned, remove to Dutch oven, casserole or deep baking dish. Add two cups Brown Stock, cover closely and cook slowly in the oven until tender (about two hours), basting six times while cooking.

Cut three slices of stale bread one-third inch thick, shape with large round cutter; with a small cutter remove centers to form rings: brush with melted butter and brown delicately in the oven. Arrange them on hot serving platter, set a heart in each ring and surround with new carrots and turnips cut Julienne style and cooked in boiling salted water until tender. There should be one and one-half cups each. Drain and dress with Maître d'Hôtel Butter.

STUFFING FOR HEARTS

½ cup cracker crumbs.½ cup stale bread crumbs.2 inch cube fat salt pork finely chopped.2 blades celery finely chopped.½ teaspoon finely chopped parsley.1 tablespoon onion finely chopped.Salt, pepper.

Process: Mix ingredients in the order given and season well with salt and pepper.

POTATO PUFF

Prepare two and one-half cups hot mashed potatoes. Add two and one-half tablespoons butter, one-half teaspoon baking powder, season with salt and pepper and moisten with one-half cup hot cream or milk, beat thoroughly. Add the whites of two eggs beaten untilstiff. Pile lightly in a buttered baking dish and bake until well puffed and browned.

NEW CABBAGE SALAD

Mix two cups of new cabbage, finely shredded, with one-half cup of celery cut in small pieces and one mild onion finely chopped. Add one-half tablespoon Worcestershire Sauce to one cup of boiled salad dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or in nests of crisp lettuce leaves.

RASPBERRY WHIP

1½ cups red raspberries.1 cup powdered sugar.White 1 egg.

Process: Mix sugar with berries and turn into bowl in which white of egg is slightly beaten, then mash berries and sugar and mix thoroughly with egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly on a chilled serving dish and surround with macaroons. Serve with

GOLDEN SAUCE

1 egg.1 cuppowdered sugar.3 tablespoons Sherry wine.

Process: Beat yolks until thick and light, add one half the sugar gradually, beating constantly: beat whites until stiff, gradually adding the remaining half cup sugar. Combine mixtures, add wine and beat thoroughly.

WHITE NUT CAKE

1/3cup Cottolene.1½ cups fine sugar.¾ cup cold water.2¼ cups pastry flour.4 teaspoons baking powder.¼ teaspoon salt.Whites 4 eggs beaten until stiff.½ teaspoon Almond extract.1 cup English walnut meats broken in pieces.

Process: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour, baking powder and salt, add alternately to first mixture with water, add nut meats and extract; cut and foldin whites of eggs. Bake in a sheet thirty-five minutes in a moderate oven. Spread with

MAPLE FROSTING

1 cup maple sugar.½ cup boiling water.White 1 egg.1/8teaspoon cream of tartar.

Process: Boil sugar, water and cream of tartar together until it spins a thread from tip of spoon. Pour slowly in a fine stream on the beaten white and continue beating until of the consistency to spread over cake. (To get the exact proportion of sugar, weigh one level cup of granulated sugar to ascertain by weight how much Maple sugar is required for this amount of water and white of one egg. It will weigh about one-half pound.)

New Cabbage Salad

JulyFifth Sunday

Cream of Lettuce SoupPressed ChickenTomato SaladLattice Potatoes—Green Corn PuddingPeach Ice Cream—Rich Chocolate CakeSpicedIcedTea

CREAM OF LETTUCE SOUP

2 cups White Stock.2 heads lettuce.2 tablespoons rice.2 tablespoons butter.1 teaspoon finely chopped onion.½ cup hot cream.1 egg yolk.Salt and pepper.Few grains nutmeg.

Process: Cook the onion in butter five minutes (without browning), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Discard outer leaves of lettuce, using only the hearts for soup.

PRESSED CHICKEN

Disjoint a four- or five-pound fowl, cover with boiling water and let simmer until tender, with one carrot sliced, one onion sliced, a blade or two of celery broken in inch pieces, two sprays parsley and one-half teaspoon peppercorns. Add one tablespoon salt the last hour of cooking. Drain chicken from liquor, remove the skin and bones; strain liquor, return to range and let simmer until reduced to one cup, strain and reserve. When the meat is nearly cold, cut it in small cubes or chop fine; remove all fat from liquor, reheat and add chicken, stirring it slowly, season with salt and pepper if necessary. Decorate a granite, brick-shaped bread pan with"hard boiled" eggs cut in rings or fancy shapes, over these pack the chicken mixture very carefully so as not to disturb the decorations. Cover with a buttered paper, place a weight over paper and let stand over night in a cold place. Serve with Tomato Salad.

TOMATO SALAD

Wash garden cress and shake dry, arrange a bed on large oval platter, discarding all coarse leaves and stems. Peel and chill five uniform-sized tomatoes, cut a slice from the stem ends and scoop out the pulp, invert tomato cups on a plate and set aside in a cool place. Chop fine the solid pulp of the tomato with one chilled and pared cucumber, add two tablespoons finely chopped chives, stir in one cup of Cream Dressing and refill tomato cups with mixture heaping them in pyramids. Dispose these tomato cups at intervals in cress border and place mold of pressed chicken in center.

CREAM SALAD DRESSING

1½ teaspoon salt.½ tablespoon mustard.1 tablespoon sugar.1 egg slightly beaten.2½ tablespoons melted butter.¾ cup cream.4 tablespoons vinegar.

Process: Mix ingredients in the order given, adding vinegar very slowly, beating constantly. Cook in double boiler until mixture thickens; continue beating, strain at once and chill.

LATTICE POTATOES

Wash and pare potatoes of a uniform size. Slice on a corrugated vegetable slicer, which is made for this purpose. Wash slices in cold water, changing the water several times; then let stand several hours in cold water. Drain and dry with crash towels. Fry a few at a time in deep hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace paper doily in a fancy basket.

GREEN CORN PUDDING

To two cups of cooked green corn, cut from the cob (or one can of corn) chopped fine, add two eggs slightly beaten, one teaspoonsalt, one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted butter, and two cups scalded milk. Mix well and turn into a buttered pudding dish; bake until firm in moderate oven.

PEACH ICE CREAM NO. 1

1½ cups peach pulp.1½ cups granulated sugar.Juice one lemon.1 quart thin cream.

Process: Pare and stone choice, ripe peaches and rub the pulp through a purée strainer; add sugar and lemon juice, turn into the can of freezer packed in ice and salt (using three measures of crushed ice to one of rock salt); add cream and freeze in the usual way.

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