rsley.

RELISH DRESSING

1 teaspoon mustard.
1-1/2 teaspoons salt.
1/2 tablespoon flour.
1 tablespoon sugar.
Few grains cayenne.
1 tablespoon melted butter.
1 egg yolk.
1/3 cup hot vinegar.
1/2 teaspoon celery seed.
2/3 cup thick cream.

PROCESS: Mix the ingredients, except celery seed, in the order given.
Cook in double boiler, stirring constantly until mixture coats the
spoon; strain and add celery seed. Chill and add to cabbage.

STEWED RHUBARB

Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut
rhubarb in one-inch pieces. Put into baking dish and sprinkle generously
with sugar, add just enough water to prevent rhubarb from burning. Cover
and bake in oven very slowly until tender but not broken. (Slow cooking
preserves its color.) One cup of Sultana raisins may be cooked with
rhubarb. They must, however, be first picked over, stems removed, then
covered with boiling water, drained, then covered again with boiling
water and cooked until soft. Arrange a layer of rhubarb in baking dish,
then a sprinkle of raisins and sugar and thus continue until all are
used. Finish cooking as directed in the foregoing. Serve very cold.

MARBLE CAKE

1/3 cup Cottolene.
1 cup sugar.
2 eggs.
1/2 cup milk.
1/2 teaspoon cinnamon.
1/2 teaspoon nutmeg.
1/4 teaspoon salt.
1-3/4 cups flour.
3 teaspoons baking powder.
1 tablespoon molasses.

PROCESS: Cream Cottolene, add sugar gradually, yolks of eggs beaten
until thick and light, flour sifted with baking powder, alternately with
milk. Fold in whites of eggs beaten until stiff. Turn one-third of this
batter into a bowl and add to it molasses and spices. Pour into
well-greased pan, alternating light and dark mixtures to give it the
"marbled" appearance.

Bake forty to forty-five minutes in a moderate oven.

_May_

"_If you are an artist in the kitchen
you will always be esteemed._"--_Elizabeth
in Her German Garden._

[Illustration]

[Sidenote: _May_

_First Sunday_]

Menu

ASPARAGUS SOUP--SALTINES

BAKED BLUEFISH A LA CREOLE

CHATEAU POTATOES STRINGLESS BEANS WITH BACON

CHEESE AND PIMENTO SALAD

FROZEN STRAWBERRIES

CORN-STARCH