(For recipe see Page 15.)

Have the ribs removed, meat rolled and skewered in shape, from a five-pound rib roast of beef, at the market, (have ribs and trimmings sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with flour and arrange on rack in dripping pan. Place in a hot oven and, when slightly brown, reduce heat and baste every ten minutes for the first half hour with fat in pan, afterwards every fifteen minutes during cooking. (If cooked rare it will require one hour and fifteen minutes.)

Drain and strain fat in the pan—return three tablespoons to dripping pan, add four and one-half tablespoons flour and brown richly (do not burn flour), add slowly one and one-half cups of Brown Stock or boiling water, stirring constantly. Season with salt, pepper, and one-half teaspoon Kitchen Bouquet.

Wash and pare six medium-sized potatoes; parboil five minutes. Drain dry. Place on grate around roast beef. Baste with fat in pan when basting roast. Bake from thirty to thirty-five minutes, turning often or when basting roast. Sprinkle with salt and serve surrounding rolled roast, alternating with Stuffed Tomatoes.

Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from the stem end; scoop out the seeds and soft pulp. Mix with the pulp an equal amount of corn cut from the cob, one tablespoon finely chopped green pepper, half tablespoon finely chopped onion. Season with salt and pepper, add one and one-half tablespoons melted butter and a teaspoon salt. Mix well and refill tomato cups; sprinkle tops with buttered crumbs. Place tomatoes in a granite dripping pan and bake until tomatoes are soft and crumbs are brown. Remove to serving dish with a broad knife and serve.

Pick over, wash and drain firm crab apples, do not remove the stems. (Apples must not be too ripe). For eight pounds of fruit allow four pounds of sugar, one quart vinegar, one-fourth cup whole cloves, one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and spices ten minutes. Strain and tie spices loosely in a piece of cheese cloth. Put fruit in strained liquor, also bag of spices, and cook slowly until fruit can be easily pierced with a small wooden skewer (tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer liquor slowly until reduced to half the original quantity; pour over fruit. Lay bag of spices on top; seal and store.

Marinate the bleached leaves of two heads of escarolle with French Dressing. Chill one hour before serving that it may be crisp. Sprinkle thickly with finely chopped chives and a sweet, red, bell pepper chopped very fine or cut in fine thread-like rings.

Process: Sift flour, spices, salt and soda; add raisins, molasses, milk and eggs, beat thoroughly, then add melted Cottolene. Turn into well-greased brown bread molds and steam four hours. Serve with

Process: Roll sugar, sift and add gradually to cream, stirring constantly. Cream butter and add first mixture slowly, continue stirring. Add vanilla and beat thoroughly with a whip.