n a tea plate and
then place in a small pile four potato balls, which have been rolled
in melted butter covered with finely minced parsley, then sliced and
well-seasoned cucumbers.

CLEAR TOMATO SOUP

Use

One can of tomato soup,
One quart of water,
One teaspoon of salt,
Two tablespoons of grated onion,
Two tablespoons of finely minced parsley,
Two beef cubes.

Heat slowly, then serve with tiny squares of toast.

LYONNAISE POTATOES

One-half cup of finely chopped onions,
One quart of thinly sliced cold-boiled potatoes.

Mix and then place one-half cup of shortening in a frying pan and when
hot, add the potatoes. Cook slowly until well browned.

TO PREPARE INDIVIDUAL PLUM PUDDINGS

Take large pudding and mould it into small ones. Set in a double
boiler and heat.

FOR MENU NO. 2

Broil or bake the ham.

To grill potatoes: Cut them into thin slices and place on a baking
pan. Brush with shortening and broil in the gas oven for ten minutes.

PAPRIKA POTATOES

Select medium-sized potatoes and bake. When ready to serve, split
open. Place a piece of butter in each potato and dust with paprika.

Use canned asparagus for the salad.

SARDINE CANAPE

Open a large can of sardines and turn on a plate; let drain. Then
cut and toast for each person an oblong piece of bread. Spread with
butter. Then lay on the toast two sardines. Sprinkle them with

One tablespoon of finely minced pimentoes,
One teaspoon of finely minced onion,
One teaspoon of finely minced parsley.

Serve with wedge-shaped section of sliced ham.

Use the bouillon cubes for making the bouillon.

MINIATURE CODFISH BALLS

One and one-half cups of mashed potatoes,
Three-quarters cup of prepared codfish,
One onion, grated,
One-half cup of finely minced parsley.

Mix and then form into tiny balls. Roll in flour and then dip in
beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.
Roll cooked potato balls in melted butter and parsley.

BAKED SUGAR-CURED HAM

Boil the ham and then remove the skin and trim. Now place in a bowl

One cup of brown sugar or molasses,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of thyme.

Mix, spread over the ham and bake in a hot oven for one and
one-quarter hours. Baste every ten minutes with boiling water.

NEW YEAR'S MENU

BREAKFAST

Sliced Bananas