of spinach with Mayonnaise or Sauce Tartare (for
recipe see Page 84).

[Sidenote: _May_

_Third Sunday_]

Menu

CREAM OF ASPARAGUS

BRAISED CALF'S LIVER

RICE AU GRATIN CARROTS AND TURNIPS IN CREAM SAUCE

ASPARAGUS SALAD

CUSTARD PIE EDAM CHEESE

COFFEE

ICED TEA

* * * * *

CREAM OF ASPARAGUS

(For recipe see Page 66.)

BRAISED CALF'S LIVER

Wipe liver and skewer into shape, if necessary. Draw small lardoons
through the liver, in parallel rows, leaving each lardoon extend
one-half inch above surface. Place liver in a casserole or Dutch oven,
surround with remnants of lardoons. Sprinkle with salt, pepper and
dredge with flour. Surround with one-third cup each of carrots, onion
and celery, cut in small cubes; add one-half teaspoon peppercorns, six
cloves, one spray parsley, a bit of bay leaf and two cups hot Brown
Stock or water. Cover closely and cook in a slow oven two hours. Remove
cover the last half hour of cooking that liver may brown richly. Remove
liver to serving platter, set aside in a warm place. Strain liquor in
casserole and use for making a Brown Sauce. Pour sauce around liver and
serve. Braised liver may be served cold, thinly sliced.

RICE AU GRATIN

1-1/2 cups steamed or boiled rice.
1 tablespoon salt.
1-1/2 tablespoons butter.
1/3 lb. grated cheese.
Cayenne.
Milk.
Buttered cracker crumbs.

PROCESS: When steaming or boiling the rice, allow one tablespoon of salt
for seasoning. Butter a baking dish and cover with a layer of rice, dot
over with some of the butter. Sprinkle with a thin layer of cheese and a
slight sprinkle cayenne; repeat alternate layers until rice and cheese
are used. Pour on milk to half the depth of baking dish, cover with
buttered cracker crumbs and bake in oven until cheese melts and crumbs
are brown.

CARROTS AND TURNIPS IN CREAM SAUCE

Scrub, scrape and cut carrots in small cubes. Wash, pare and cut
purple-top turnips the same. (There should be one and one-half cups of
each.) Cover each (in separate vessels) with boiling water and cook
until tender; add salt the last half hour of cooking. Drain well, toss
together and reheat in one and one-half cups Thin White Sauce.

ASPARAGUS SALAD

Cook asparagus in the usual way, drain and slip three or four spears