Select six medium-sized, rather flat potatoes✪ Potato Souffles. Wash, pare and trim them square, then cut lengthwise in slices one-eighth of an inch thick (no thicker). Wash and dry them on a towel. Drop a few at a time into hot Cottolene (not smoking hot), fry them four minutes, turning them occasionally. Remove with skimmer to a croquette basket, let stand five minutes while the fat is heating. When hot enough to brown an inch cube of bread in forty seconds, place the basket containing potatoes into fat, shake constantly and fry two minutes. Drain on brown paper. Repeat process until all potatoes are used. Sprinkle with salt and dispose around roasted Guinea Fowl. EGG-PLANT SAUTfi (With Fine Herbs) Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with salt and pile in a colander. Cover with a plate and weights to press out the acrid juice; let stand two hours, sprinkle with pepper, dredge with flour, and saute in hot butter until crisp and a golden brown. Mix together one-half teaspoon each finely chopped parsley and chives, one-fourth teaspoon very finely chopped chervil and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot serving dish and serve at once. DRESSED HEAD LETTUCE Remove the outer green leaves from two medium-sized heads of crisp head lettuce. Wash carefully, without separating the leaves; 42 52 Sunday Dinners '"^'"•" Fourth Sunday drain dry in a wire basket or on towels. Cut heads in halves length- wise and arrange in salad bowl. Set aside in a cool place, and, just before serving, pour over French Dressing. Serve at once. ORANGE ICE 4 cups water. 2 cups orange juice. 23^ cups sugar. 3^ cup lemon juice. Rind of two oranges. Process: Pare the rind as thinly as possible from two oranges; add to water and sugar, and cook twenty minutes. Remove rind, add fruit juice, strain, cool and freeze. Serve in stem glasses. CHOCOLATE JUMBLES J^ cup Cottolene. 2 eggs beaten thick and light. 1 cup sugar. 2 teaspoons baking powder. 2 squares chocolate grated. 2 cups flour. 1 tablespoon milk or water. J^ teaspoon salt. 1 teaspoon vanilla. Process: Cream Cottolene, add sugar gradually, stirring con- stantly, add chocolate, milk and eggs. Mix and sift flour, baking powder and salt; add to first mixture. Add more flour if necessary. Dough should be soft. Toss on a floured board, roll out to one-half inch thickness, shape with a doughnut cutter, sprinkle with gran- ulated sugar and bake ten to twelve minutes in a hot oven. n <jyLarc/i^ What and how great the virtue and the art To live on little with a cheerful heart, — Pcpe, ^ 5^ Sunday Dinners ^fsun^ay (menu Spring Soup — Crusts Breast of Veal Roasted — Brown Sauce Spanish Rice Mashed Parsnips Pineapple Fritters Red Cabbage, Celery and Onion Salad Steamed Currant Pudding Dried Apricot and Hard Sauce Small Cups Coffee SPRING SOUP 3 bunches chopped watercress. 3^ cup thin cream. 1 bunch young onions. Yolk 1 egg slightly beaten. 3 tablespoons butter. Salt, pepper. 2 tablespoons flour. Parsley finely chopped✪ Spring Soup.

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Select six medium-sized, rather flat potatoes. Wash, pare and trim them square, then cut lengthwise in slices one-eighth of an inch thick (no thicker). Wash and dry them on a towel. Drop a few at a time into hot Cottolene (not smoking hot), fry them four minutes, turning them occasionally. Remove with skimmer to a croquette basket, let stand five minutes while the fat is heating. When hot enough to brown an inch cube of bread in forty seconds, place the basket containing potatoes into fat, shake constantly and fry two minutes. Drain on brown paper. Repeat process until all potatoes are used. Sprinkle with salt and dispose around roasted Guinea Fowl. EGG-PLANT SAUTfi (With Fine Herbs) Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with salt and pile in a colander. Cover with a plate and weights to press out the acrid juice; let stand two hours, sprinkle with pepper, dredge with flour, and saute in hot butter until crisp and a golden brown. Mix together one-half teaspoon each finely chopped parsley and chives, one-fourth teaspoon very finely chopped chervil and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot serving dish and serve at once. DRESSED HEAD LETTUCE Remove the outer green leaves from two medium-sized heads of crisp head lettuce. Wash carefully, without separating the leaves; 42 52 Sunday Dinners '"^'"•" Fourth Sunday drain dry in a wire basket or on towels. Cut heads in halves length- wise and arrange in salad bowl. Set aside in a cool place, and, just before serving, pour over French Dressing. Serve at once. ORANGE ICE 4 cups water. 2 cups orange juice. 23^ cups sugar. 3^ cup lemon juice. Rind of two oranges. Process: Pare the rind as thinly as possible from two oranges; add to water and sugar, and cook twenty minutes. Remove rind, add fruit juice, strain, cool and freeze. Serve in stem glasses. CHOCOLATE JUMBLES J^ cup Cottolene. 2 eggs beaten thick and light. 1 cup sugar. 2 teaspoons baking powder. 2 squares chocolate grated. 2 cups flour. 1 tablespoon milk or water. J^ teaspoon salt. 1 teaspoon vanilla. Process: Cream Cottolene, add sugar gradually, stirring con- stantly, add chocolate, milk and eggs. Mix and sift flour, baking powder and salt; add to first mixture. Add more flour if necessary. Dough should be soft. Toss on a floured board, roll out to one-half inch thickness, shape with a doughnut cutter, sprinkle with gran- ulated sugar and bake ten to twelve minutes in a hot oven. n <jyLarc/i^ What and how great the virtue and the art To live on little with a cheerful heart, — Pcpe, ^ 5^ Sunday Dinners ^fsun^ay (menu Spring Soup — Crusts Breast of Veal Roasted — Brown Sauce Spanish Rice Mashed Parsnips Pineapple Fritters Red Cabbage, Celery and Onion Salad Steamed Currant Pudding Dried Apricot and Hard Sauce Small Cups Coffee SPRING SOUP 3 bunches chopped watercress. 3^ cup thin cream. 1 bunch young onions. Yolk 1 egg slightly beaten. 3 tablespoons butter. Salt, pepper. 2 tablespoons flour. Parsley finely chopped.

Fifty-two Sunday dinners