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

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

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

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

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

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