through an onion ring just large enough to hold them. Arrange these
fagots in nests of crisp lettuce heart leaves. Just before serving pour
over French Dressing to which has been added one tablespoon of finely
chopped chives. A band of red or green pepper may be used in place of
the onion ring. Canned asparagus should first be drained from the liquor
in the can then rinsed with cold water. Chilled and served as directed
in the foregoing.

CUSTARD PIE

Line a deep, perforated pie tin with Plain or Rich Paste. For filling,
beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon
salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded
milk, stirring constantly. Bake in a hot oven at first, to set the crust
or rim, then reduce the heat afterwards; as this is a combination of
eggs and milk it should be finished in a slow oven.

[Sidenote: _May_

_Fourth Sunday_]

Menu

CONSOMME--BREAD STICKS

BOILED CORNED BEEF WITH VEGETABLES

DANDELION SALAD

FROZEN STRAWBERRIES

SPANISH LAYER CAKE

CAFE NOIR--ICED TEA

CONSOMME WITH BREAD STICKS

(For recipe see Page 149.)

BOILED CORNED BEEF WITH VEGETABLES

Select five or six pounds from the plate or the brisket; wash carefully
in cold water, drain; place in kettle and cover with boiling water, let
boil five minutes and--if very briny--drain, rinse off scum with hot
water and again cover with boiling water; heat to boiling point and
simmer until meat is tender (about six hours). Remove beef from liquor,
keep covered in a warm place. Skim off some of the fat from liquor. Add
carrots washed, scraped and cut in quarters. Let cook fifteen minutes,
then add small white onions and turnips pared and cut in quarters, one
head white cabbage cut in quarters (stalk cut out). Wash, pare and cut
uniform-sized potatoes in quarters, parboil five minutes, then drain and
add to other ingredients. Cook beets in a separate vessel. When
vegetables are soft, arrange meat in center of hot serving platter and
surround with carrots, turnips, onions and cabbage. Sprinkle vegetables
with finely chopped parsley, serve beets in separate dish. Pass
horseradish, mustard and vinegar.

DANDELION SALAD

Gather the dandelion when young and tender. That which is cultivated is
well bleached and very tender. Wash thoroughly in several waters, cut
off the roots and outside leaves. Drain dry on a clo