1/2 teaspoon salt.
Few grains cayenne.
Yolks 2 eggs.
1-1/2 tablespoons lemon juice, or
3/4 tablespoon each of vinegar and lemon juice.
3/4 cup Olive oil.

PROCESS: Put seasoning in bowl, add egg yolks and mix thoroughly, add
oil drop by drop, until four tablespoons have been added, after which
larger quantities may be added. Stir constantly. As mixture thickens,
add a teaspoon lemon juice or vinegar. Continue adding oil and lemon
juice or vinegar alternately until all is used, stirring constantly. All
ingredients should be very cold. Set bowl in which dressing is made in a
bowl of crushed ice.

CHERRY PIE

Pick over, stem and pit cherries (there should be two cups when pitted).
Heat to boiling point in their own juice, then chill them. Line a
perforated pie pan with Rich Paste, moisten the rim with cold water and
lay around a strip of pastry one inch wide, press lightly. Brush the
pastry over with slightly beaten white of egg. Sweeten cherries to
taste, add a few grains of salt and turn into lined pie pan. Sift over
two tablespoons flour, moisten rim and cover with top crust, flute the
edges and bake in hot oven for the first ten minutes, then reduce heat,
continue baking for twenty-five minutes. Serve hot with cheese, cut in
strips one-fourth inch thick and wide by two and one-half inches long.

ICED TEA

Make tea and chill. Serve in glasses filled with crushed ice, adding (if
desired) one tablespoon lemon juice to each glass. Pass fine granulated
(Bar) sugar. Place each glass on a small plate.

[Illustration]

[Sidenote: _June_

_Second Sunday_]

Menu

CHEESE CANAPES

HAMBURG ROAST--BROWN SAUCE

ROAST NEW POTATOES

GREEN PEAS WITH NEW CARROTS IN CREAM SAUCE

GARDEN CRESS WITH ORANGES--FRENCH DRESSING

CURRANT PIE

COFFEE CHERRY PUNCH

* * * * *

CHEESE CANAPES

Cut stale bread in one-quarter inch slices, shape with small biscuit
cutter (2 inches in diameter). Spread lightly with French or German
mustard, sprinkle thickly with grated cheese, sprinkle cheese with
finely chopped olives. Place a small stuffed olive in center of each.
Dispose on a small plate covered with a paper doily. Garnish with sprays
of parsley and serve as an "appetizer."

HAMBURG ROAST

Remove the fat and stringy parts, also marrow-bone, from two pou