Process: Wipe the meat and bone with a piece of cheese-cloth wrung from cold water. Remove the meat from beef shin and cut it in one-inch cubes. Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly. Put remaining half in stock pot with cold water, add veal cut in small cubes, browned beef and bones. Let stand thirty-five minutes. Bring slowly to boiling point, skim and let simmer—closely covered—for three hours. Add chicken stock and continue simmering for two hours. Melt butter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients. Cook one and one-half hours. Strain, cool, remove fat and clear.

Process: Put butter, salt and sugar in mixing bowl. Add milk. When lukewarm add dissolved yeast cake, white of egg, and flour, reserving one-half cup. Knead until smooth and elastic; cover and set to rise until light, then shape first in small balls, then roll on the board (without flour) with the hands until about seven inches in length, using care that they are of a uniform size, rounding the ends. They should be about the size of a lead pencil. Cover and let rise. Just before putting them in the oven, brush them over lightly with melted butter and sprinkle them with salt. Bake in a slow oven, browning them delicately.

Wipe meat with a piece of cheese-cloth wrung from cold water, spread meat generously with soft Cottolene and sprinkle with salt and pepper. Place on rack in dripping pan, and dredge meat and bottom of pan with flour. Add three slices of onion, six slices of carrot, three stalks of celery cut in inch pieces. Bake one hour in a hot oven, basting every ten minutes for the first half-hour, afterwards occasionally. Serve with the following Wine Sauce. (Mutton may be prepared in same manner).

Put four tablespoons butter in a sauce-pan, brown richly; add five tablespoons flour and continue browning, stirring constantly. Pour on slowly one and one-half cups Brown Stock. Heat to boiling point and add one-third cup Madeira Wine and one-third cup currant jelly previously whipped. When jelly is well blended with sauce, strain and serve piping hot.

Wash, pare thinly sweet potatoes, cover with boiling salted water and cook until soft. Press them through potato ricer. There should be two cups. Add four tablespoons butter, salt if necessary, and two tablespoons hot cream or milk. Beat with a slotted spoon until very light. Press again through potato ricer into hot dish.

Wash, scrape and cut celery in one-half inch pieces; there should be two cups. Cover with boiling salted water and cook until tender. Drain and reheat in one and one-fourth cups of

Process: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir to a smooth paste and pour on slowly hot milk or cream, stirring constantly. Beat with a wire whip until smooth and glossy.

Select the desired number of uniform-sized peppers, having half red and half green. Cut a slice from the stem ends, remove the seeds and veins; arrange them on beds of water cress, pepper grass, chicory or lettuce. Fill peppers with the pulp of grapefruit cut in large cubes, Malaga grapes skinned, seeded and cut in halves lengthwise, and butter nut meats broken in pieces, allowing twice the quantity of grapefruit as grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill peppers. Place a rosette of Mayonnaise on top of each pepper, using pastry bag and rose tube. Sprinkle the green peppers with finely chopped green peppers, and the red peppers with chopped red peppers. Garnish top of each with the half of a butternut meat.

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.

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.

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