Process: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. SautÉ onion a delicate brown in butter, add flour and stir to a paste. Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream. Strain into hot soup tureen and sprinkle with finely chopped parsley.

Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning. The last hour of cooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot.

Process: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and sautÉ them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet.

Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beef, veal or pork, fifty minutes before meat is done. Baste with the liquor in pan and turn often to brown evenly.

Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes. Drain and cover again with boiling salted water. Cook until tender, drain and remove to serving dish. Melt one-third cup butter (for one dozen onions) in same sauce-pan, add one teaspoon finely chopped parsley. Pour butter over onions and sprinkle with black pepper.

Wash and scrub parsnips. Cover with boiling water and cook until tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coarse sieve. Season with salt and pepper, moisten with a little cream and butter. Flour the hands and shape mixture in small, flat, oval cakes. Dredge them with flour and sautÉ a golden brown in melted butter, turning them as griddle cakes. Serve very hot.

Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a glass serving dish, and serve very cold. If cabbage is large, use half a head.

One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, diluted with one tablespoon cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley.

Process: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract. Cut and fold in whites of eggs. Fill buttered pop-over cups two-thirds full, place in steamer, cover steamer with a folded crash tea towel, cover closely and steam forty-five minutes. Serve with orange sauce or in nests of Whipped Cream, sweetened and flavored with Vanilla.

This will also be found a very acceptable menu for a Christmas Dinner.