Process: Put Cottolene, salt and sugar (or molasses) in a large mixing bowl and pour on scalded milk; when lukewarm add dissolved yeast cake, white flour, two cups entire wheat flour and nut meats. Mix well and turn on a well-floured board. Add more flour and knead until dough is smooth and elastic. Return to bowl, cover with a cloth; set to rise in a warm place. When more than double its bulk, turn on slightly floured board, knead and shape in a loaf. Place in a well-greased, brick-shaped pan (pan should be half full). Cover, let rise again to top of pan and bake in a moderate oven fifty minutes to one hour. When twenty-four hours old, cut in thin slices, remove crusts, spread one-half the slices generously with cream cheese, cover with remaining slices and cut in triangles.

FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE

1/3cup rice well washed.1 cup cold water.1½ cups milk.Yolks 3 eggs.¾ cup sugar.2 cups whipping cream.¼ teaspoon salt.

Process: Add cold water to rice and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender, then rub through purée strainer. Beat egg yolks very light, add sugar and salt, then pour slowly on hot rice. Cook until mixture thickens, cool and half freeze. Then fold in the cream, whipped until stiff. Fill a round mould, pack in salt and ice, let stand two or three hours. Drain slices of canned pineapple; add one-half cup sugar to liquor and two shavings orange peel. Place on range and reduce slowly to a thick syrup. Cut slices of pineapples in half crosswise, lay them in syrup for two hours. Unmould pudding and garnish with the pineapple, placing cut side down.

EDITOR'S NOTE:

This menu would also prove very acceptable for a Thanksgiving Day Dinner.

NovemberThird Sunday

Oyster SoupCrisp Oyster CrackersCeleryPepper MangoesRoast TurkeyBread StuffingGiblet SauceCranberry JellyMashed Potatoes—Baked Hubbard SquashSweet Corn, New England StyleCreamed OnionsSpiced PearsHot SlawThanksgiving PuddingDrawn Butter SaucePumpkin PieApple PieFruits—Nuts—Raisins—Stuffed DatesWater Biscuit—CheeseCafé Noir

OYSTER SOUP

(For recipe seePage 162.)

ROAST TURKEY

Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire surface with salt, sprinkle with pepper and dredge with flour. Place in a hot oven and brown delicately. Turn and brown back of turkey; then turn breast side up; continue browning and basting every ten minutes until bird is evenly and richly browned. Add two cups water to fat in pan; continue basting every fifteen minutes until bird is tender, which may be determined by piercing leg with small wooden skewer. It will require from three to three and one-half hours, depending upon the age of the bird. If the turkey is browning too rapidly, cover with a piece of heavy paperwell-buttered, placed over turkey buttered side down. Remove the skewer and strings before placing it on serving platter.

GIBLET SAUCE

Drain the liquid from the pan in which the turkey was roasted. Take six tablespoons of the fat, strain the latter through a fine sieve. Return the strained fat to the dripping pan and place on the range. Add seven tablespoons of flour, stir to a smooth paste and brown richly, being careful not to burn the mixture. Then pour on slowly while stirring constantly, three cups of stock (in which the neck, pinions and giblets were cooked). Bring it to the boiling point, and season to taste. Chop the giblets very fine, first removing the tough parts of the gizzard; then reheat them in sauce, and serve.

GRANDMA'S BREAD STUFFING

Remove the crust from two small baker's loaves; slice and pick in small bits; season with one-half teaspoon pepper, two and one-half teaspoons salt, one-half teaspoon powdered sage, and one medium-sized onion finely chopped; mix well, using two forks; melt two-thirds cup of butter in three-fourths cup boiling water; add to first mixture; toss lightly with forks; add two eggs slightly beaten, mix well, and fill well the body and breast of turkey. If bread is very stale, more moisture may be added. If a crumbly stuffing is desired, omit eggs.

CRANBERRY JELLY

Pick over and wash one quart cranberries. Seed two-thirds cup raisins; add to cranberries; add one cup boiling water and boil twenty minutes. Rub through a sieve, and add to pulp two cups sugar and two-thirds cups scalded seeded raisins; cook five minutes, stirring constantly. Turn into a mold previously wet with cold water. Chill and serve.

SWEET CORN NEW ENGLAND STYLE

Chop one can of corn or two cups of green corn fine. Add three eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt, one-eighth teaspoon pepper, one tablespoon melted butter and two cups scalded milk. Turn into a buttered baking dish or into individualramekins, and bake in a slow oven until solid or custard-like. Serve in baking dish.

CREAMED ONIONS

Remove the skins from one dozen medium-sized onions, under water—to prevent the odor from penetrating the fingers—or grease the fingers before beginning to peel them. Drain, place them in a sauce-pan, and cover with cold water; bring quickly to the boiling-point and boil five minutes. Drain and cover with boiling salted water; let cook uncovered until tender (about one hour), but not broken. Prepare a thin cream sauce made as follows:

CREAM SAUCE

Melt three tablespoons butter in a sauce-pan; add three tablespoons flour; stir to a smooth paste. Add one and one-half cups hot thin cream or milk; season with salt and pepper. Reheat onions in sauce; turn in hot serving-dish, and sprinkle with one-half teaspoon finely chopped parsley.

HOT SLAW

Shave one-half head white cabbage as fine as possible, using a sharp knife. Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of hot water and hot vinegar, slowly beating constantly, four tablespoons butter, a few drops onion juice, one-half teaspoon salt, and sift in one-half teaspoon ground mustard and one-eighth teaspoon pepper. Stir this mixture over hot water until it thickens to the consistency of cream; add to cabbage; mix well; place on range, stirring constantly until mixture is heated throughout. Two tablespoons of sugar may be added.

THANKSGIVING PUDDING

½ cup Cottolene creamed.1 cup molasses.1 cup buttermilk.3 cups flour.1 teaspoon soda.1½ teaspoons salt.1 teaspoon cinnamon.¼ teaspoon cloves.½ teaspoon allspice.½ teaspoon nutmeg.1½ cups seeded and shredded raisins.¾ cup currants.3 tablespoons flour for dredging fruit.

Process: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly. Mix raisins and currants; dredge them with flour and add to batter; mix well. Turn into a well-buttered tube mold; fill two-thirds full; place on buttered cover; set on trivet; surround with boiling water and steam three hours. Serve with

DRAWN BUTTER SAUCE

1/3cup butter.3 tablespoons flour.1¼ cups boiling water.1/3teaspoon salt.½ cup sugar.¼ cup brandy.1/8teaspoon nutmeg.

Process: Divide the butter into two equal parts. Melt one part in a sauce-pan; add flour, and stir to a smooth paste; add boiling water slowly, stirring constantly; let come to boiling point. Remove to side of range, and add remaining butter in small bits; continue beating. Then add salt, sugar, brandy and nutmeg. Beat again, and serve very hot.

PUMPKIN PIE

1½ cups steamed and strained pumpkin.2 tablespoons flour.1 cup soft brown sugar.1 tablespoon rose water.1 tablespoon brandy.Juice 1 lemon.Grated rind ½ lemon.½ teaspoon ginger.½ teaspoon salt.¼ teaspoon cinnamon.2 eggs slightly beaten.1½ cups milk.

Process: Mix ingredients in the order given. Turn in pie-pan lined with pastry. Bake in a hot oven for the first five minutes to set pastry; then reduce heat and bake slowly twenty-five minutes.

NovemberFourth Sunday

Cream of Onion SoupCeleryMixed PicklesStewed Chicken—Tea BiscuitMashed PotatoesSpiced Watermelon RindNovember SaladSquash Pie—Whipped CreamCoffeeSweet Cider

CREAM OF ONION SOUP

6 medium-sized onions sliced.1 quart cold water.1 green pepper chopped.2 cups scalded milk.3 tablespoons butter.4 tablespoons flour.1 egg yolk.Parmesan cheese.Salt and cayenne.

Process: Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes). Rub through a sieve. Melt remaining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly. Combine mixtures, add seasonings. Heat to boiling point, remove from range, add yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp crackers. Two tablespoons cheese may be added to soup when adding egg yolk. Serve very hot.

CHICKEN STEW WITH TEA BISCUIT

Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon peppercorns and a small bit bay leaf. Heat to boiling point, skim, coverand simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is desired, butter may be added to stock.

TEA BISCUIT

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

Process: Mix and sift flour, salt and baking powder, add Cottolene and rub it in lightly with tips of fingers. Add milk and mix to a soft dough with a knife. Toss on a floured board, pat and roll to one-half inch thickness. Shape with a small biscuit cutter, place close in buttered pan and bake 15 minutes in hot oven.

NOVEMBER SALAD

Arrange thin slices of crisp Spanish onion in nests of bleached chicory leaves. Pile on onion Jonathan apples pared and cut in one-half inch cubes, celery hearts cut in small pieces and fresh English walnut meats cut in quarters. There should be an equal quantity of apples and celery, and one cup of nut meats to two cups each of the others. Moisten with Mayonnaise, sprinkle each portion with finely chopped green pepper.

SQUASH PIE

1 cup squash steamed and strained.1 cup cream or rich milk.1 cup sugar.3 eggs slightly beaten.4 tablespoons brandy or Sherry.1 teaspoon cinnamon.1¼ teaspoons nutmeg.1 teaspoon ginger.Salt.

Process: Mix the ingredients in the order given, stir until ingredients are well blended. Line a deep, perforated pie pan with Rich Paste; brush over with slightly beaten white of egg. Turn in squash mixture and bake in a moderate oven. Serve cold with whipped cream sweetened and flavored with mace.

"Merry Christmas to friends!Merry Christmas to foes!The world's bright with joy, soForget all your woes.The earth's full of beauty, ofLove and good cheer.Merry Christmas to all and aHappy New Year."—Anon.

DecemberFirst Sunday

Scotch Potato SoupPork Tenderloin LyonnaiseBaked ApplesScalloped PotatoesFried Egg PlantBermuda SaladApricot Dumplings—Hard SauceCoffee

SCOTCH POTATO SOUP

(ForrecipeseePage 38.)

PORK TENDERLOIN LYONNAISE

Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two tablespoons each of Cottolene and butter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to well-greased dripping pan and add to fat three onions thinly sliced; cook until delicately browned, stirring often. Sprinkle over onions two tablespoons flour, stir well. Put two tablespoons vinegar into one-half cup hot water, add slowly to onions, mix thoroughly. Lay tenderloins over onions, cover closely and cook in the oven until meat is tender. Dispose tenderloin on hot serving platter and pour over contents of frying pan. Vinegar may be omitted and more water added.

BAKED APPLES

Wipe and core eight tart apples; arrange them in a granite dripping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with cinnamon, sprinkle round one-half cup sugar and pour on one cup cold water. Bake in a slow oven until soft, basting often with syrup in pan. Dispose on serving dish and sprinkle with granulated sugar.

SCALLOPED POTATOES

Wash, pare and slice six medium-sized potatoes. Butter a quart baking dish, lay in a layer of potatoes, sprinkle with salt,pepper, and dot over with bits of butter, dredge with flour and sprinkle lightly with chives. Repeat until potatoes are used and two tablespoons each of butter, flour and chives. Pour over one and one-half cups milk. Cover and bake one hour in the oven. Remove cover and brown top. Serve in baking dish.

BERMUDA SALAD

Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon sugar, one teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing.

APRICOT DUMPLINGS

2 cups flour.½ teaspoon salt.4 teaspoons baking powder.1 tablespoon Cottolene.1 cup thick cream.Apricots.

Process: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floured board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit-cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake in a hot oven twenty minutes, basting three times during cooking. Serve with

HARD SAUCE

½ cup butter.Sherry wine, brandy or vanilla.1 cup powdered sugar.Nutmeg.

Process: Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain). Flavor as desired and pass through pastry bag and rose tube onto serving dish. Sprinkle with nutmeg.

DecemberSecond Sunday

Oyster SoupBoiled Leg of Mutton—Caper SauceSavory Rice—Steamed SquashStuffed Egg PlantLima Bean SaladGraham Bread SandwichesFig PuddingCafé Noir

OYSTER SOUP

1 quart select oysters.4 cups scalded milk.1 stalk celery broken in pieces.¼ cup butter.¾ teaspoon salt.1/8teaspoon pepper.

Process: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers.

BOILED LEG OF MUTTON

Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four slices onion, two sprays parsley, a bit of bay leaf and one-half teaspoon peppercorns. Cover and bring quickly to boiling point; boil five minutes. Skim. Reduce heat and simmeruntil meat is tender (from two to three hours). Add one tablespoon salt the last hour of cooking. Serve with

CAPER SAUCE

3 tablespoons butter.3 tablespoons flour.1½ cups strained mutton broth (or hot water).½ teaspoon salt.1/8teaspoon pepper.½ cup capers

Process: Melt butter in a sauce-pan, add flour mixed with seasonings. Stir to a paste and pour on slowly broth in which mutton was boiled, first removing fat. Beat until smooth and glossy, add capers and heat to boiling point. Serve in sauce-boat.

SAVORY RICE

Cook one cup well-washed rice in three quarts of boiling water until partially softened. Drain; add to rice two cups of well-seasoned White Stock; turn into double boiler and steam until rice is soft and stock absorbed. Stir in one-fourth cup butter, one tablespoon finely chopped chives or parsley. Mix well with a fork and turn into hot serving dish. Sprinkle with pepper.

STEAMED SQUASH

Cut a marrow squash in slices, remove the seeds and stringy portions, pare and lay in a steamer. Cook over boiling water until tender. Drain perfectly dry. Mash and season with butter, salt, pepper and a little sugar. Serve hot with tiny dots of butter over top.

STUFFED EGG PLANT

Cut a slice from the stem end of a large egg plant. Remove the inside, leaving a shell one-eighth inch thick. Cut pulp in one-half inch cubes, and cook in boiling salted water until tender; drain. Cook two tablespoons butter with one onion finely chopped, until delicately colored (not brown), add one tablespoon finely chopped parsley. Mix with egg plant, season with salt and pepper, and refill shell. Cover with one-half cup buttered crumbs and bake in the oven until heated throughout and crumbs are brown. Serve in shell.

LIMA BEAN SALAD

2 cups or1 can lima beans.French dressing.Cream Dressing.2 hard-cooked eggs.1 tablespoon finely chopped chives.

Process: Cook beans in boiling salted water until tender; drain. If canned French lima beans are used, drain from liquor in can and rinse in cold water. Cover beans with French Dressing, let stand one hour. Drain and sprinkle with chives (onion juice may be used). Mix with Cream Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs cut in quarters lengthwise; dip sharp edge in French Dressing, then in finely chopped chives or parsley.

GRAHAM BREAD SANDWICHES

Rub one cream cheese to a paste, add six olives finely chopped and one-half cup finely chopped pecans. Spread thin slices of graham bread with chive butter. Spread an equal number slices of bread with cheese mixture. Lay one of each together, press edges, trim off crusts and cut diagonally across in triangles.

GRAHAM BREAD

4 cups boiling water.2 tablespoons sugar.1 tablespoon salt.2 tablespoons Cottolene.1 yeast cake dissolved in½ cup lukewarm water.8 cups Graham flour.6 cups white flour.

Process: Put sugar, salt and Cottolene in large mixing bowl. Pour on boiling water; when lukewarm add dissolved yeast cake. Sift together Graham and white flour, reserving one cup white flour for kneading. Add flour gradually to water mixture, stirring constantly; beat as mixture becomes stiff. Turn on a well-floured board and knead until dough is smooth and elastic. Return dough to bowl, cover and set to rise in a warm place. When dough has doubled its bulk, cut it down with a knife without removing from bowl; cover and set to rise again. When double in bulk, knead slightly, weigh dough and divide into one-pound loaves. Shape loaves, place two loaves in each well-greased, brick-shaped breadpan, brush between loaves with melted Cottolene. (There will be six loaves.) Cover and set to rise; when light, bake one hour in a "bread oven."

CHIVE BUTTER

Cream one-fourth cup butter; add two tablespoons very finely chopped chives. Season with a few grains salt and cayenne.

FIG PUDDING

1 cup chopped washed figs.1/3cup Cottolene.3 eggs well beaten.2½ cups soft bread crumbs.1/3cup milk.1 cup soft brown sugar.1 teaspoon salt.Grated rind of half an orange.

Process: Cover bread crumbs with milk. Mix Cottolene with figs. To the milk mixture add eggs, sugar, salt and orange rind; combine mixtures. Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours. Serve with Brandy or Vanilla Sauce.

Fig Pudding

DecemberThird Sunday

Cream of Carrot SoupPot Roast of Beef—Mushroom SauceBrowned PotatoesParsley OnionsParsnip FrittersCream Cold SlawSteamed Snow Balls—Sauce SouffléCoffee—Tea

CREAM OF CARROT SOUP

2 cups chopped carrots.1 small onion sliced.2 sprays parsley.¼ cup washed rice.2 cups water.2 cups scalded milk.½ cup hot cream.¼ cup butter.2 tablespoons flour.Salt, pepper.

Process: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Sauté onion a delicate brown in butter, add flour and stir to a paste. Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream. Strain into hot soup tureen and sprinkle with finely chopped parsley.

POT ROAST

Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning. The last hour ofcooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot.

MUSHROOM SAUCE

4 tablespoons butter.5½ tablespoons flour.2 cups brown stock.½ can small mushrooms.1 egg yolk slightly beaten.2 teaspoons butter.½ tablespoon Worcestershire Sauce.½ teaspoon Kitchen Bouquet.Salt, pepper.

Process: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and sauté them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet.

BROWNED POTATOES

Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beef, veal or pork, fifty minutes before meat is done. Baste with the liquor in pan and turn often to brown evenly.

PARSLEY ONIONS

Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes. Drain and cover again with boiling salted water. Cook until tender, drain and remove to serving dish. Melt one-third cup butter (for one dozen onions) in same sauce-pan, add one teaspoon finely chopped parsley. Pour butter over onions and sprinkle with black pepper.

PARSNIP FRITTERS

Wash and scrub parsnips. Cover with boiling water and cook until tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coarse sieve. Season with salt and pepper, moisten with a little cream and butter. Flour thehands and shape mixture in small, flat, oval cakes. Dredge them with flour and sauté a golden brown in melted butter, turning them as griddle cakes. Serve very hot.

CREAM COLD SLAW

Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a glass serving dish, and serve very cold. If cabbage is large, use half a head.

CREAM DRESSING

One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, diluted with one tablespoon cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley.

STEAMED SNOW BALLS

1/3cup Cottolene.1 cup fine sugar.½ cup milk.2½ cups pastry flour.3 teaspoons baking powder.Whites 4 eggs beaten until stiff.½ teaspoon salt.½ teaspoon orange extract.

Process: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract. Cut and fold in whites of eggs. Fill buttered pop-over cups two-thirds full, place in steamer, cover steamer with a folded crash tea towel, cover closely and steam forty-five minutes. Serve with orange sauce or in nests of Whipped Cream, sweetened and flavored with Vanilla.

EDITORS NOTE:

This will also be found a very acceptable menu for a Christmas Dinner.

DecemberFourth Sunday

Oyster CocktailsCream of Almond Soup en Tasse—Bread SticksCeleryRipe OlivesBrace of Ducks—StuffingOlive SauceGlazed Sweet Potatoes—"Thorn"ApplesHawaiian SaladPlum Pudding—Brandy SauceChocolate CakeBon Bons—Nuts and Raisins—FruitsCafé Noir—Water Biscuit—Cheese

OYSTER COCKTAILS

1 tablespoon fresh grated horseradish.1 tablespoon vinegar.2 tablespoons lemon juice.1 tablespoon Worcestershire Sauce.3 tablespoons tomato catsup.1 teaspoon salt.Few drops Tobasco Sauce.

Process: Mix ingredients in the order given. Chill thoroughly and pour over oyster cocktails. Place six small oysters in each cocktail glass, add sauce and serve very cold. This sauce is sufficient for six cocktails. Oyster Cocktails may be served very attractively in tomato cups.

CREAM OF ALMOND SOUP

2 quarts chicken or white stock.1½ tablespoons butter.¾ cup blanched almonds.2 tablespoons cornstarch.1 cup hot cream.Salt, pepper.Few grains nutmeg.

Process: Cook the butter and flour together in a sauce-pan; add gradually hot stock until of the consistency to pour; then add remainingstock, let cook gently twenty minutes. Chop almonds fine, then pound them to a paste, add to first mixture and beat until thoroughly blended. Add hot cream and seasoning. Serve en tasse; sprinkle each portion with finely chopped parsley.

ROAST BRACE OF DUCKS

Dress and clean a brace (two) young domestic or wild ducks. Truss same as goose. If domestic ducks are used they may be stuffed. In the wild ducks place in each a head of celery; this is thought to improve their flavor. Domestic ducks should always be cooked "well done" and twice as long as wild ducks. Place the ducks on rack in dripping pan, sprinkle with salt and pepper, cover breast and legs with very thin slices of fat salt pork. Place in a hot oven and roast one and one-quarter hours, basting every five minutes (with fat in pan) for the first half hour, afterwards every ten minutes. Domestic ducks require a hotter oven than wild ducks or fowl. When tender, remove string and skewers. Place on hot serving platter, surround with Thorn Apples and serve with Olive sauce.

STUFFING

2 cups cracker crumbs.1 cup English walnut meats broken in small bits.1 cup thick cream.½ cup butter.1 onion finely chopped.1 teaspoon finely chopped parsley.½ teaspoon celery salt.¼ teaspoon salt.1/8teaspoon black pepper.

Process: Crush crackers with the hands, not too fine. Add nut meats, butter melted, cream, onion and parsley; mix well with a fork; add seasonings. If stuffing appears too dry add more cream (a cup of chopped apple or celery may be added). This is sufficient stuffing for one duck.

OLIVE SAUCE

4 tablespoons butter.1 slice onion.5½ tablespoons flour.2 cups Brown Stock.½ teaspoon salt.¼ teaspoon pepper.1 dozen olives.

Process: Melt butter in sauce-pan, add onion and cook untildelicately browned; remove onion and stir butter until well browned; add flour sifted with seasonings, stir to a smooth paste and continue browning. Add stock gradually, beating constantly. Pare the meat from olive pits, leaving it in one continuous curl. Cover with boiling water and cook six or seven minutes. Drain and add to Sauce.

GLAZED SWEET POTATOES

Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in boiling salted water; drain and cut lengthwise in halves. Arrange them in a well-buttered granite dripping pan. Make a syrup by boiling one cup sugar with one-half cup water and two tablespoons butter three or four minutes. Dip each piece of potato into syrup and arrange in dripping pan. Bake until potatoes are tender (about forty minutes) basting two or three times with remaining syrup. Oven should not be too hot as these potatoes will scorch easily.

"THORN" APPLES

Prepare a syrup by boiling two cups sugar and one and three-fourths cups water ten minutes. Wash, wipe, core and pare the desired number of apples (about eight for this quantity of syrup). Drop apples into syrup when pared, to prevent discoloration. Cook until tender, skimming syrup when necessary. Use a deep sauce-pan for this purpose, as apples cook better when covered with syrup. Better cook four apples at a time. Drain from syrup and fill the cavities with quince jelly and stick apples thickly with blanched and shredded almonds slightly toasted. Cut the almonds lengthwise in three pieces, then divide, making six "thorns." It is best to toast them in the oven until they are a golden brown.

HAWAIIAN SALAD

Arrange slices of canned Hawaiian pineapple, drained from the liquor in the can, in nests of crisp lettuce heart leaves. Pile on these Malaga grapes peeled, cut in halves lengthwise and seeds removed, mixed with an equal quantity of English walnut meats broken in pieces. Sprinkle thickly with candied cherries, cut in fine shreds or chopped. Moisten with French Dressing No. 2.

FRENCH DRESSING NO. 2

¼ teaspoon salt.¼ teaspoon paprika.Few grains cayenne.6 tablespoons olive oil.2 tablespoons lemon juice or1 tablespoon Tarragon vinegar and1 of lemon juice.

Process: Put dry ingredients in bowl, add oil, mix well, then add lemon juice slowly while stirring constantly. Chill thoroughly and use on Fruit Salad.

PLUM PUDDING

½ lb. stale bread crumbs.1 cup scalded milk.1/3cup soft brown sugar.5 eggs.1 cup raisins seeded and shredded.¾ cup English currants.½ cup English walnut meats chopped.2/3cup figs chopped fine.½ cup citron cut in thin shreds.2/3cup Cottolene.¼ cup brandy.½ grated nutmeg.1 teaspoon cinnamon.½ teaspoon mace.½ teaspoon cloves.1½ teaspoons salt.

Process: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce.

BRANDY SAUCE

½ cup butter.1 cup confectioners' sugar.Whites 2 eggs beaten stiff.1/8teaspoon salt.2/3cup heavy cream whipped stiff.2 tablespoons brandy.1 tablespoon Jamaica rum.Grating nutmeg.

Process: Cream butter, add sugar gradually, stirring constantly. Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt. Fold in cream and sprinkle with nutmeg.

DecemberFifth Sunday

Consommé with BarleyRoast Loin of Pork—Brown GravyApple RingsBaked Sweet PotatoesSpiced PeachesApple and Date SaladCranberry Tarts—CheeseCoffee

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