hrough a sieve and season
highly with salt, pepper, and cayenne or Tobasco. Before serving add
Worcestershire, horseradish and rice.

BAKED HALIBUT

Wipe a two-pound slice of halibut. Arrange six or eight thin slices of
fat salt pork in bottom of dripping pan, slice an onion thinly over
pork, add a bit of bay leaf and arrange halibut over onion. Spread
halibut evenly with a butter paste made of four tablespoons butter
worked to a cream with three tablespoons flour. Season with one-half
teaspoon salt and a few grains cayenne. Over butter paste sprinkle
thickly-buttered cracker crumbs, and arrange alternately strips of
pimento and thin slices of bacon over crumbs. Cover with a buttered
paper and bake slowly one hour in a moderate oven. Remove paper the last
fifteen minutes of cooking to brown the crumbs and bacon delicately.
Remove to hot serving platter and garnish with shredded potatoes, sliced
lemon and parsley.

POTATOES AURORA

Cut cold, boiled potatoes in one-fourth inch cubes. There should be
sufficient to fill three cups. Reheat potatoes in two cups of thin white
sauce, turn into hot serving dish. Remove the shells from four
hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut
whites in rings and arrange rings around edge of potatoes; press the
yolks through a ricer over potatoes. Sprinkle the rings with finely
chopped parsley. Serve at once.

CORN FRITTERS

1 can corn, chopped fine.
1 cup flour.
1 teaspoon baking powder.
1 teaspoon sugar.
2 teaspoons salt.
1/4 teaspoon white pepper.
2 eggs.

PROCESS: Add dry ingredients, sifted together, to corn; add yolks well
beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or
dip a tablespoon into deep hot Cottolene, drain well, then take up a
spoonful of the corn mixture, drop into hot Cottolene, pushing it off
spoon into hot fat with a spatula. Fry a golden brown. Drain on brown
paper and serve immediately.

CABBAGE RELISH

Remove the wilted and coarse outside leaves from one small, solid head
of white, new cabbage (Southern), cut off stalk, cut head in quarters,
cut out stalk from each quarter and chop cabbage very fine. Add one
medium-sized Bermuda onion, finely chopped. Cover with ice water and let
stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve
in lemon baskets, sprinkle with finely chopped chives, green pepper or
pa