like the butter flavor. So let us follow the
example of the thrifty New England woman, who puts the syrup into a
good-sized pitcher and then adds two tablespoons of butter to one and
one-half cups of syrup. Place the pitcher into a pan of warm water
and then heat. Stir frequently, so that the butter will melt and
blend thoroughly with the syrup. Just before sending to the table beat
thoroughly. This not only makes a delicious spread for hot cakes and
waffles and the like, but it is a real economy and a saving in butter.

GRAPE-JUICE COCKTAIL

Place one pound of grapes in a saucepan and add three cups of water.
Bring to a boil and cook until soft. Rub through a fine sieve and then
sweeten and chill. Fill into cocktail glasses and serve.

POT ROAST BEEF, SPANISH

Place in a mixing bowl and chop fine

Two tomatoes,
Four onions,
Three green peppers,
Four branches of parsley.

Now add

One teaspoon of paprika.

Mix and pack into the meat, pushing well into the roll. Roll the meat
in flour and then melt the suet in a deep saucepan and add the meat.
Brown well and add one-half cup of flour. Stir until well browned
and then add one quart of boiling water. Cover closely and then cook,
allowing one-half hour for each pound of meat, gross weight. One hour
before cooking add six small onions and one carrot cut in quarters.

When ready to serve, add one quart of boiling water and season to
taste. This will provide sufficient gravy to use for two meals.

GRAPE TAPIOCA BLANC MANGE

Place in a saucepan

One cup of water,
Two cups of grape juice,
Three-quarters cup of finely granulated tapioca.

Bring to a boil and then cook slowly for thirty minutes and then add

Three-quarters cup of sugar,
One-half teaspoon of salt.

Cook five minutes longer. Now rinse custard cups with cold water and
pour in the blanc mange. Let cool and then turn on a saucer and pile
with the fruit whip made from

White of an egg,
One-half glass of jelly.

Beat until it holds its shape.

BEAN SAUSAGE

Open a can of beans and drain well, then mash and put through a sieve
into a mixing bowl. Add

Two onions, grated,
Two tablespoons of parsley, chopped fine,
One-quarter teaspoon of mustard,
One-half teaspoon of paprika.

Mix well and then mould into sausages. Roll them in flour and brown in
hot fat. Use the liquid drained from the beans and sufficient milk
to measure one and one-half cups. Pla