Process: Cook pepper and onion in butter five minutes. Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes. Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco. Before serving add Worcestershire, horseradish and rice.

Wipe a two-pound slice of halibut. Arrange six or eight thin slices of fat salt pork in bottom of dripping pan, slice an onion thinly over pork, add a bit of bay leaf and arrange halibut over onion. Spread halibut evenly with a butter paste made of four tablespoons butter worked to a cream with three tablespoons flour. Season with one-half teaspoon salt and a few grains cayenne. Over butter paste sprinkle thickly-buttered cracker crumbs, and arrange alternately strips of pimento and thin slices of bacon over crumbs. Cover with a buttered paper and bake slowly one hour in a moderate oven. Remove paper the last fifteen minutes of cooking to brown the crumbs and bacon delicately. Remove to hot serving platter and garnish with shredded potatoes, sliced lemon and parsley.

Cut cold, boiled potatoes in one-fourth inch cubes. There should be sufficient to fill three cups. Reheat potatoes in two cups of thin white sauce, turn into hot serving dish. Remove the shells from four hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut whites in rings and arrange rings around edge of potatoes; press the yolks through a ricer over potatoes. Sprinkle the rings with finely chopped parsley. Serve at once.

Process: Add dry ingredients, sifted together, to corn; add yolks well beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or dip a tablespoon into deep hot Cottolene, drain well, then take up a spoonful of the corn mixture, drop into hot Cottolene, pushing it off spoon into hot fat with a spatula. Fry a golden brown. Drain on brown paper and serve immediately.

Remove the wilted and coarse outside leaves from one small, solid head of white, new cabbage (Southern), cut off stalk, cut head in quarters, cut out stalk from each quarter and chop cabbage very fine. Add one medium-sized Bermuda onion, finely chopped. Cover with ice water and let stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve in lemon baskets, sprinkle with finely chopped chives, green pepper or parsley.

Process: Mix the ingredients, except celery seed, in the order given. Cook in double boiler, stirring constantly until mixture coats the spoon; strain and add celery seed. Chill and add to cabbage.

Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut rhubarb in one-inch pieces. Put into baking dish and sprinkle generously with sugar, add just enough water to prevent rhubarb from burning. Cover and bake in oven very slowly until tender but not broken. (Slow cooking preserves its color.) One cup of Sultana raisins may be cooked with rhubarb. They must, however, be first picked over, stems removed, then covered with boiling water, drained, then covered again with boiling water and cooked until soft. Arrange a layer of rhubarb in baking dish, then a sprinkle of raisins and sugar and thus continue until all are used. Finish cooking as directed in the foregoing. Serve very cold.

Process: Cream Cottolene, add sugar gradually, yolks of eggs beaten until thick and light, flour sifted with baking powder, alternately with milk. Fold in whites of eggs beaten until stiff. Turn one-third of this batter into a bowl and add to it molasses and spices. Pour into well-greased pan, alternating light and dark mixtures to give it the "marbled" appearance.

Bake forty to forty-five minutes in a moderate oven.