Process: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add hot water specified in recipe and beat immediately into creamed butter and sugar; add yolks of eggs beaten until thick and light. Mix and sift flour, cinnamon, baking powder and salt; add to first mixture alternately with milk, add vanilla. Cut and fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty to forty-five minutes. Cover with Boiled Frosting (for recipe seePage 56).

SPICED ICED TEA

4 teaspoons tea.2 cups boiling water.9 cloves.

Process: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into glasses filled with cracked ice. Sweeten to taste. The flavor of tea is preserved and is much finer by chilling the infusion quickly, before pouring over ice. Allow three cloves for each glass. The large Penang cloves are the best.

Hunger is the best seasoning for meat,And thirst for drink.—Cicero.

AugustFirst Sunday

Nova Scotia CanapésPan Broiled Fillets of Beef—Sultana SauceCarlsbad PotatoesPeas and Onions French StyleLettuce, Peppergrass and Onion SaladPeach Ice Cream—Cocoanut CakeCoffee

NOVA SCOTIA CANAPÉS

Cut white bread in one-third inch slices; stamp out with heart-shaped cutter; spread both sides thinly with butter, brown them delicately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapés on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course.

PAN BROILED FILLETS OF BEEF

Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan, turning every ten seconds for thefirsttwo minutes, that the surface may be seared thoroughly, thus preventing the loss of juices. Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft butter. Pour over Sultana Sauce. (For recipe seePage 61.)

CARLSBAD POTATOES

Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons butter andtwo teaspoons salt. Cook until soft (but not broken), then drain. Return to stew-pan. Add one-third cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley.

PEAS AND ONIONS—FRENCH STYLE

Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without scorching bacon. Remove scraps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add one-third cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve.

LETTUCE, PEPPERGRASS AND ONION SALAD

Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped peppergrass and small, thinly sliced onions, separating the rings. Marinate with French Dressing; chill and serve.

PEACH ICE CREAM No. 2

4 cups milk.3 cups heavy cream.1 cup sugar.1 tablespoon lemon extract.¼ teaspoon salt.2 cups fresh peach pulp.

Process: Pare and pit peaches; stew until soft, rub through a sieve. Then mix ingredients in the order given. Add peach pulp and freeze. Let stand two hours before serving.

COCOANUT CAKE

(For recipe seePage 56.)

AugustSecond Sunday

Consommé(Cold)Broiled Chicken—Sauce ViennaisePotato RosesCorn FrittersCauliflower à la BéchamelDressed Head LettuceSalad RollsBlackberry Roly-PolyCreamy SauceCoffee

COLD CONSOMMÉ

(For recipe seePage 90.)

BROILED CHICKEN

Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay open and remove entrails, etc., remove ribs and breast-bone, then cut the tendons at joints. Rub bird over with soft butter, sprinkle with salt and place on a well-greased broiler or in a well-greased wire broiler. Cook twenty-five minutes under a gas flame or over glowing coals, turning often. Baste bird over several times with melted butter if it appears dry. When evenly browned, remove to well-greased dripping pan, spread again with soft butter, cover closely, and bake until tender at the joints. Serve with

SAUCE VIENNAISE

Reduce one small can of tomatoes by slow cooking to a thick pulp; when strained there should be two tablespoons. To three-fourths cup Mayonnaise Dressing add three-fourths tablespoon finely chopped capers, one teaspoon finely chopped parsley, twoteaspoons each finely chopped gherkins and olives, one teaspoon finely chopped onion or chives. Add tomato pulp, mix well and keep in a cool place until ready to serve.

MASHED POTATOES (FOR ROSES)

To three cups of hot riced potatoes add three tablespoons butter, one teaspoon salt, the beaten yolks of three eggs and enough hot milk to allow the mixture to pass readily through the pastry-bag with rose tube attached. Shape as roses on a buttered tin sheet, brush over lightly with egg slightly beaten and diluted with one tablespoon milk, and brown delicately in oven.

To Shape Roses

Fill pastry bag with potato mixture. Hold the bag upright with tube pointing downward. Guide tube with left hand and press out potato with the right, making a circular motion. When roses are the desired size press the tube gently into mixture and withdraw it quickly to stop the flow and give the pyramid a pointed finish. Sweet potatoes may be prepared in the same manner.

CORN FRITTERS

(For recipe seePage 63.)

CAULIFLOWER À LA BÉCHAMEL

Select a firm, white cauliflower, remove leaves and cut off the stalk. Soak (head down) in cold salt water to cover. Drain and cook (head up) in boiling salted water to cover until tender but not broken apart. Drain well and dispose on shallow serving dish. Pour over one and one-half cups Béchamel Sauce (seePage 85). Sprinkle with finely chopped parsley.

DRESSED HEAD LETTUCE

Select a large, firm head of lettuce. Remove all wilted leaves. Separate the heart leaves sufficiently to wash them thoroughly. Drain, arrange leaves on shallow serving plate, keeping them in their original shape if possible. Sprinkle over all finely shredded red and green prepared peppers. (To prepare peppers, plunge them intoboiling water, then quickly rub off the glazed outer skin, drop peppers into cold water until crisp. Cut a slice from the stem ends, remove seeds and veins, then cut in thread like rings.) Serve with French Dressing, to which add one tablespoon Roquefort cheese. Blend well before pouring over Salad.

BLACKBERRY ROLY-POLY

2 cups blackberries.¼ cup water.1 cup sugar.¼ teaspoon salt.2 cups pastry flour.4 teaspoons baking powder.½ teaspoon salt.4 tablespoons Cottolene.Yolk 1 egg.White 1 egg slightly beaten.Granulated sugar.Ground cloves.

Process: Cook blackberries in water and salt until berries are soft. Rub through a sieve and add sugar to pulp; return to range and cook until mixture thickens, stirring occasionally. Sift flour with baking powder and salt, work in Cottolene with tips of fingers, and mix to a soft dough with yolk of egg mixed with one-half cup of milk. Turn onto a floured board, knead slightly and roll out in a rectangular sheet one-fourth inch thick. Divide this into four pieces, longer than wide. Spread each with the blackberry sauce and roll up like jelly roll; wet the edges, press lightly to prevent unrolling. Lay on buttered sheet and brush tops with white of egg, sprinkle with sugar and a few grains cloves. Bake twenty-five minutes in a hot oven. Serve hot with remaining sauce kept hot over hot water or with

CREAMY SAUCE

¼ cup butter.2/3cup powdered sugar.2 tablespoons milk.2 tablespoons Sherry wine.Few grains nutmeg.

Process: Cream butter, add sugar gradually, stirring constantly, add milk and wine very slowly, continue beating. Add a sprinkle of nutmeg. To avoid having sauce curdle, milk and wine must be added drop by drop.

AugustThird Sunday

Cantaloupe à la ModeConsommé au Riz—Cheese BallsSpiced Beef—Whipped Cream Horseradish SaucePotatoes Italian Style—SuccotashPear SaladPeach Cottage Pudding with CreamCoffee

CANTALOUPE À LA MODE

Wash small ripecantaloupe(Rockyfords) with a brush, and chill thoroughly. Cut in halves lengthwise and fill with Pineapple or Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to each guest.

RASPBERRY ICE

4 cups water.1-¾ cups sugar.2 cups raspberry pulp.¼ cup orange juice.2 tablespoons lemon juice.

Process: Make a syrup by boiling water and sugar twenty minutes. Mash berries and rub through a fine sieve, add orange and lemon juice, combine with syrup, strain and freeze. Shape with a cone mold and place in seed cavities of halves of cantaloupe.

CONSOMMÉ AU RIZ

8 cups consommé.¼ cup washed rice.6 cups cold water.½ tablespoon salt.

Process: Add salt to boiling water, then add rice slowly and let cook until rice is soft; drain. Pour over rice six cups cold water to separate kernels. Add rice to hot consommé and serve with Cheese Balls.

CHEESE BALLS

4 tablespoons butter.¾ cup flour.½ cup water.¼ teaspoon salt.Few grains cayenne.3 eggs.¼ cup grated Edam Cheese.Cottolene.

Process: Melt butter in a sauce-pan, add water, cook one minute; add flour mixed with seasonings. Cook until mixture leaves the sides of pan, stirring constantly. Cool slightly, add unbeaten eggs one at a time, add cheese. Mix well and drop from tip of teaspoon into deep hot Cottolene. Drain and serve immediately.

SPICED BEEF

Wash and wipe six pounds of beef cut from the flank. Cover with boiling water; bring to the boiling point and skim. Reduce heat and simmer until meat is tender (time required about five hours), adding the last hour of cooking one-half cup each of carrot, onion and celery cut in dice, two sprays each of parsley and thyme, one of marjoram, six cloves, one-half teaspoon peppercorns and one tablespoon salt. Remove meat and reduce liquor to one and one-half cups; strain. Shred the meat, mix with the liquor and press in a granite, brick-shaped bread pan, packing solidly. When thoroughly cold, serve, cut in thin slices, with Whipped Cream Horseradish Sauce (for recipe seePage 120).

POTATOES A L'ITALIENNE

To two cups hot riced potatoes, add one tablespoon finely chopped chives, one egg yolk well beaten, whites four eggs beaten until stiff, one-half cup grated cheese. Season with salt, pepper and a few grains cayenne. Pile lightly in a well-greased baking dish and bake from twenty-five to thirty minutes. Turn dish around several times carefully that mixture may puff evenly.

SUCCOTASH

Shell lima beans, wash and cover with boiling water; heat to boiling point and drain; throw away water and rinse beans, drain again. Cook in boiling, salted water until tender. Drain and addto an equal quantity of hot boiled corn cut from the cob. Season with salt, pepper and butter. Reheat before serving.

PEAR SALAD

Wipe, pare and remove the cores from the desired number of ripe (early) pears. Cut in eighths lengthwise. Arrange on beds of crisp cress, or lettuce heart leaves. Bestrew with prepared red peppers cut in very fine rings. Serve with French Dressing, using lemon juice in place of vinegar. Canned red peppers may be used when fresh peppers are not available. To prepare peppers, plunge them into boiling water for a moment, cut a slice from stem ends, remove seeds and veins, cover with cold water until crisp; drain dry, and cut in fine shreds.

PEACH COTTAGE PUDDING

¼ cup Cottolene.1 cup sugar.1 egg.½ cup milk.2 cups pastry flour.4 teaspoons baking powder.¼ teaspoon salt.¼ teaspoon almond extract.Fresh peaches sliced.

Process: Cream Cottolene, add sugar gradually, stirring constantly; add egg well beaten. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract and beat thoroughly. Turn into a well-greased shallow pan, and bake twenty-five minutes in a moderate oven. Cut in three-inch squares; pile thinly-sliced fresh peaches on top of each portion, sprinkle thickly with powdered sugar and serve with rich cream.

AugustFourth Sunday

Boiled Halibut (Cold)—Vinaigrette SauceCucumber BasketsRadishesFrench Fried Potatoes—Boiled Sweet CornFrozen Apricots—Sultana CakeDemi TasseIced Tea

BOILED HALIBUT—COLD

Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water to which add salt and vinegar or lemon juice; the acid preserves the whiteness of the fish. Boil until the flesh leaves the bones (about thirty-five minutes). Drain and remove from cheese cloth. Pick out bones and remove skin. Place in a vessel that will preserve the shape of fish, chill and dispose fish on a cold serving platter on a bed of garden cress. Set a cucumber basket at intervals (one for each guest), and serve with

VINAIGRETTE SAUCE

1 teaspoon salt.1/8teaspoon black pepper.Few grains cayenne.1 tablespoon Tarragon vinegar.2 tablespoons Malt vinegar.½ cup Olive oil.1 tablespoon chopped olives.1 tablespoon chopped pickle.1 tablespoon chopped green or red pepper.1 teaspoon chopped parsley.1½ teaspoons chopped chives.

Process: Put salt, pepper and cayenne in bowl, add oil slowly stirring constantly, add remaining ingredients and blend thoroughly. Chill and pour over Boiled Halibut.

CUCUMBER BASKETS

Select long cucumbers of uniform thickness (three cucumbers will make six baskets), cut a slice from both the stem and blossom ends, pare and cut in halves crosswise; cut from each piece a section so as to form a handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush each basket over lightly with olive oil and sprinkle with finely chopped garden cress or parsley. Fill the baskets with Mayonnaise Dressing or Sauce Tartare (see recipePage 84). Chill and serve in nests of peppergrass or lettuce heart leaves.

FRENCH FRIED POTATOES

Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces of a uniform size. Soak them in cold water two hours, changing the water several times. Drain from water and dry between towels. Then fry a few at a time in deep hot Cottolene. Drain on brown paper and sprinkle with salt. This is an easy method of preparing potatoes in hot weather. The potatoes may be prepared beforehand and the process of cooking is both simply and quickly done. Be sure the Cottolene is not too hot as the potatoes must be cooked through, as well as browned.

BOILED SWEET CORN

Have the water boiling. Remove the husks and silk from the corn and drop them at once into the boiling water; bring water quickly to boiling point and let boil rapidly five to ten minutes (depending somewhat on age of corn). Drain from water and arrange in a napkin-covered platter; serve at once.

FROZEN APRICOTS

Drain the apricots from the liquor in the can. Reserve liquor and cut fruit in one-fourth inch cubes. To the syrup add sufficient water to make four cups; add one cup orange juice; add one and one-half cups sugar. Cook five minutes, strain and pour over apricots; chill and freeze. Fresh apricots or peaches may be used when in season. The fresh fruit should be cooked until clear, in a syrupmade of four cups of water and two cups sugar. When this mixture is frozen to a mush, two cups of Whipped Cream may be added, if one desires a richer dessert.

SULTANA CAKE

1/3cup Cottolene.1 cup sugar.2 eggs.1 egg yolk.1 cup Sultana raisins.½ cup milk.2¼ cups pastry flour.4 teaspoons baking powder.¼ teaspoon salt.½ teaspoon mace.

Process: Cream Cottolene, add sugar gradually, stirring constantly; add well-beaten eggs and yolk. Mix and sift flour (except one tablespoon), baking powder and salt and mace; add to first mixture alternately with milk. Dredge raisins with tablespoon flour, add to mixture and beat thoroughly. Turn mixture into a well-greased, brick-shaped bread pan and bake forty minutes in a moderate oven. Frost if desired.

AugustFifth Sunday

Tomato CanapéCold Veal Loaf—Whipped Cream Horseradish SauceCreamed New PotatoesSteamed Summer SquashLettuce, Garden Cress and Onion SaladSliced Peaches—Chocolate Layer CakeIced CoffeeLemonade

TOMATO CANAPÉ

Fry circles of bread, cut one-third inch thick, in deep hot Cottolene. Sauté slices of tomato in hot butter. Drain both on brown paper. Cover each circle of bread with a slice of tomato, sprinkle with salt, pepper and a few grains cayenne. Garnish each with a slice of cucumber and the white of "hard boiled" eggs, cut in the shape of petals to represent field daisies.

COLD VEAL LOAF

Have the bone of a knuckle of veal sawed in three pieces at the market. Wash, wipe, and put in kettle with two pounds of lean veal, one onion sliced, six slices carrot, one blade celery broken in pieces, one spray parsley and one-half teaspoon peppercorns; cover with boiling water and cook slowly until meat is tender. Drain; chop meat finely and season well with salt, pepper and a few grains cayenne. Reduce liquor to one cup, strain and reserve. Garnish the bottom of a granite, brick-shaped bread pan with the white of "hard boiled" egg cut to resemble three daisies; put a dot of the yolk in center of each and arrange sprays of parsley between each daisy. Put a layer of meat, then a layer of thinly sliced eggs sprinkled with parsley, finely chopped. Cover with remaining meat; pour over strained liquor, press and let stand until cold and jellied. Remove to serving platter, garnish with parsley and small round radishes cut to resemble tulips. Slice thinly and serve with

WHIPPED CREAM HORSERADISH SAUCE

4 tablespoons freshly grated horseradish.Few drops onion juice.Few grains cayenne.1½ tablespoons vinegar.¼ cup heavy cream whipped.¼ teaspoon salt.

Process: Mix the first five ingredients thoroughly, then fold in the whipped cream. Chill and serve.

CREAMED NEW POTATOES

Cut two and one-half cups cold, boiled new potatoes in one-half inch cubes. Add one and one-half cups White Sauce. Season highly with salt and white pepper, and reheat in double boiler. Remove to hot serving dish and sprinkle with finely chopped parsley.

STEAMED SUMMER SQUASH

Wash and cut in quarters. Cook in boiling salted water until tender. Drain through double cheese cloth. Pass through ricer or mash with potato masher, and season with butter, salt and a little black pepper. Reheat and serve.

LETTUCE, GARDEN CRESS AND ONION SALAD

Separate the crisp heart leaves of two heads of lettuce; arrange them on a shallow serving dish to represent a full-blown rose. Pick over, wash and dry a bunch of garden cress, chop finely and sprinkle over lettuce leaves. Chop one small onion very fine and mix with French dressing. Pour over lettuce. Serve at once.

SLICED PEACHES

Scald fine, ripe peaches; remove skins, cut in halves and remove stones. Slice lengthwise and arrange in serving dish in layers. Sprinkle each layer with sugar and lemon or orange juice. Chill and serve with cream and sugar.

The kitchen is a country in which there are always discoveries to be made.—La Reyniére.

SeptemberFirst Sunday

Cream of Pea Soup—Crisp Saratoga WafersBraised Shoulder Veal Stuffed—Creole SaucePotato BallsSpinach with CreamLettuce, Radish and Onion SaladApple PieCottage CheeseCafé Noir

CREAM OF PEA SOUP

2 cups Marrowfat peas (or one can).2 teaspoons sugar.2 cups water.1½ cups scalded milk.1 slice onion.1½ tablespoons butter.2 tablespoons flour.½ cup hot cream.1 teaspoon salt.1/8teaspoon pepper.

Process: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers.

BRAISED SHOULDER OF VEAL

Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (seePage 139). Add two sprays of thyme and marjoram. Serve with

CREOLE SAUCE

4 tablespoons Cottolene.4 tablespoons flour.¼ cup green pepper cut in shreds.1 small clove garlic.1 truffle cut in thin shreds.1 can small button mushrooms.1½ cups thick, well-seasoned tomato pulp.1¼ cups Brown Stock.Salt, pepper and cayenne.

Process: Cook pepper, onion and butter together five minutes without browning; add flour and cook two minutes, stirring constantly. Add truffle, tomato pulp and gradually Brown Stock; continue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving.

POTATO BALLS

Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one teaspoon finely chopped parsley or chives, salt, pepper and three tablespoons butter, and enough hot milk to make of the consistency to handle. Shape into smooth, round balls, roll in flour, egg and crumbs. Fry a golden brown in deep, hot Cottolene. Dispose around Veal.

SPINACH WITH CREAM

Discard all wilted leaves, remove the roots and pick over and wash one-half peck of spinach in several waters, to rid it from all sand. If young and tender, put in a stew-pan and heat gradually; let boil twenty-five minutes, or until soft, in its own juices and the water that clung to the leaves. Old spinach should be cooked in boiling, salted water (it will require about two quarts of water to one peck spinach). Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons butter in an omelet pan; add spinach and cook four minutes, stirring constantly, sprinkle with one and one-half tablespoons flour, continue stirring and pour on gradually three-fourths cup hot, thin cream; simmer five minutes.

LETTUCE, RADISH AND ONION SALAD

Remove the leaves from the stalk, discarding all wilted and unsightly leaves. Wash and keep in cold water until crisp. Drain and dry on a crash towel or cheese cloth. Place between leaves thin slices of round, red radishes, sprinkle with finely sliced young green onions. Garnish with radishes cut to resemble tulips. Serve with French Dressing.

APPLE PIE

5 tart apples.½ cup sugar.¼ teaspoon nutmeg.1/8teaspoon salt.1¼ tablespoons butter.1 tablespoon lemon juice.Grated rind ¼ lemon.

Process: Line a pie pan with Plain Paste. Wipe, pare, core and cut apples in quarters, then in slices lengthwise. Pile them in lined pie pan, heaping them well in center, leaving a half-inch space around edge of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over apples. Dot over with bits of butter; wet edges and cover with top crust; press and flute edges. Bake forty-five minutes in a moderate oven.

PLAIN PASTE

1½ cups flour.½ teaspoon salt.½ teaspoon baking powder.¼ cup Cottolene.Ice Water.

Process: Mix and sift flour, salt and baking powder. Rub in Cottolene (reserving one and one-half tablespoons), with tips of fingers. Add just enough ice water to form a soft dough, mixing it in with a knife. Turn on a floured board and roll out in a thin sheet, spread lightly with remaining Cottolene. Roll like jelly roll and cut in two pieces, having one piece a trifle larger than the other. Chill. Then stand rolls on end, press down with the hand and roll in circular piece to fit pie pan. The larger piece is for the top crust. This recipe makes the exact quantity of pastry for one medium-sized pie with two crusts. If desired, omit baking powder.

COTTAGE CHEESE

Put two quarts thick sour milk in a milk pan, place it on the back of range where it will not boil or simmer; allow it to remain there until the curd has separated from the whey. Lay a double square of cheese cloth over a bowl, turn in the milk, lift the edges and corners of cloth, draw them together, tie with a piece of twine and hang it up to drain. When quite dry, turn into a bowl; season with salt and mix with a silver fork, add sweet cream until of the desired consistency. Serve very cold with hot gingerbread.

SeptemberSecond Sunday

Summer Sausage withRipe Olives and Dill PicklesRoast Fillet Beef—Mushroom SauceParsley PotatoesBroiled TomatoesBanana FrittersPepper and Onion SaladMock Mince PieCheeseIced TeaButtermilk

SUMMER SAUSAGE (APPETIZER)

Cut summer sausage in very thin slices. Dispose them on a narrow platter overlapping one another. Garnish with sprays of peppergrass or parsley. Arrange thinly sliced dill pickles on either side of sausage, placing a ripe olive here and there; radishes cut to resemble roses may also be used. Serve as an appetizer.

ROAST FILLET OF BEEF

Trim a small fillet of beef weighing about four pounds into shape. Lard the upper side and sprinkle with salt, pepper and dredge with flour. Sprinkle small cubes of fat salt pork thickly over the bottom of a dripping pan, set a wire trivet or rack on pork and lay meat on trivet. Place in a very hot oven at first, to sear over surface. Baste every five minutes for the first fifteen minutes, then several times after during the cooking. If liked rare, it should cook thirty minutes; if medium, allow thirty-five to forty minutes. Serve with Brown Mushroom Sauce (seePage 167) using fat in dripping pan.

PARSLEY POTATOES

Wash, pare and cut potatoes in one-half inch cubes; there should be three cups. Blanch by parboiling five minutes in boiling saltedwater; drain. Melt one-third cup of butter in a frying-pan, add potatoes, and cook over a slow fire until potatoes are soft and delicately browned. Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion juice, one and one-half tablespoons flour, one-half teaspoon salt, one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly one cup hot milk, stirring constantly. Remove from range and add one egg yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely chopped parsley.

BROILED TOMATOES

Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard center around the stem ends; then cut them in halves crosswise. Rub the cut sides lightly with a clove of garlic and dip cut side in soft butter. Sprinkle with salt, pepper and buttered crumbs, pressing the crumbs into tomato with a broad knife. Arrange them in a well-greased wire broiler and broil with skin side down over glowing coals or under a gas flame until soft, using care that they do not scorch. Remove to hot serving platter, drop a bit of butter on each and serve immediately. Onion juice may be used in place of garlic.

BANANA FRITTERS

3 bananas.1 cup bread flour.2 teaspoons baking powder.¼ teaspoon salt.1 tablespoon sugar.¼ cup cream or milk.1 egg beaten very lightly.½ tablespoon lemon juice.½ tablespoon Sherry wine.

Process: Sift dry ingredients together twice. To beaten egg add cream and combine mixtures. Force bananas through a sieve and mix pulp with lemon juice and sherry wine; add to batter, beat thoroughly, and drop by tablespoonfuls into deep, hot Cottolene. Drain, sprinkle with powdered sugar and serve with

ORANGE SAUCE

Make, a syrup by boiling one cup sugar with one-fourth cup water and two shavings of orange rind, four minutes. Remove from range, lift out orange peel, add one-half tablespoon butter and one tablespoon each of orange and lemon juice and Sherry wine.

PEPPER AND ONION SALAD

Plunge a bright-red bell pepper (Ruby King) into boiling water, remove immediately and rub off the outer "shiny" skin. Cover with ice water to chill and become crisp. Cut a slice from the stem end and remove the seeds and veins, then cut in rings as thin as possible. Cut one small Spanish onion in very thin slices, separate the rings and "crisp" in ice water. Drain and toss together both onion and pepper rings. Season with salt, pepper, and pour over two tablespoons oil and one tablespoon vinegar. Crush the pepper and onion into the dressing, then pile it in nests of crisp lettuce heart leaves.

MOCK MINCE PIE

2 Uneeda biscuits, rolled fine.1½ cups sugar.1 cup molasses.¼ cup lemon juice.2 tablespoons brandy.1 cup raisins seeded and shredded.½ cup butter.2 eggs well beaten.Cinnamon, Cloves, and Nutmeg.

Process: Mix ingredients in the order given. Add spices to taste. Line a pie pan with Plain Paste, turn in mixture, wet edges and cover with top crust made of Rich Paste; press and flute edges. Bake thirty-five minutes in a moderate oven.

RICH PASTE

1½ cups flour.1/3cup Cottolene.¾ teaspoon salt.½ teaspoon baking powder.Ice water.

Process: Mix salt with flour, cut in Cottolene (except one tablespoon) with a knife, moisten with cold water. Turn on a floured board, pat and roll out, spread with tablespoon of Cottolene and dredge lightly with flour, then roll sheet like a jelly roll; divide in two equal parts. Roll out a trifle larger than pie tin.

SeptemberThird Sunday

Veal, Spanish Style, (In Casserole)Stuffed Potatoes—Turnips in Cream SauceStewed Corn and TomatoesDressed EndivePeach Dumplings—Sherry SauceCoffeeCider

VEAL, SPANISH STYLE, (IN CASSEROLE)

2 pounds veal, cut from leg.1/3cup fat salt pork or bacon.¾ cup fine, soft bread crumbs.1 teaspoon salt.1/8teaspoon black pepper.Few grains cayenne.1 teaspoon chopped parsley.2 cups cooked and strained tomato pulp.½ green pepper finely chopped.½ onion finely chopped.1 egg slightly beaten.Soda.Worcestershire Sauce.

Process: Remove all fat tissue and skin from veal; remove skin from pork. Pass both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thoroughly and bind together with egg. Shape in balls the size of a small egg. Roll in flour and sauté a rich brown in Cottolene made hot in an iron frying pan. Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce. Turn into a warm casserole, add chopped pepper and onion. Dispose balls over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over balls. Cover and let simmer in a moderate oven two hours. Serve from casserole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball.

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