ide the pulp evenly between the six nests. Serve with
French Dressing and sprinkle each portion with paprika and a few grains
cayenne. Omit the garlic when using fruit.

FRENCH DRESSING

1/2 teaspoon salt.
1/8 teaspoon pepper.
1/4 teaspoon paprika.
6 tablespoons olive oil.
2 tablespoons vinegar.
Garlic.

PROCESS: Rub the mixing bowl with a bruised clove of garlic; add salt,
pepper, paprika and oil; beat until ingredients are thoroughly blended,
adding vinegar slowly meanwhile. A piece of ice put into bowl while
stirring will aid in chilling the mixture.

CURRANT PIE

2-1/2 cups cleaned currants.
2 cups sugar.
1/8 teaspoon salt.
2 eggs slightly beaten.
2 tablespoons flour.

PROCESS: Mix the ingredients in the order given. Turn in a lined pie
pan, heaping currants in center; cover with top crust, press and flute
the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered
sugar.

CHERRY PUNCH

Boil two cups sugar and one cup water until a rich syrup is formed. Add
one cup of lemon juice and two cups of Cherry juice, left over when
canning cherries. (This left-over juice may be brought to the boiling
point, skimmed and turned into sterilized fruit jars, sealed and stored
as canned fruit and may be used for punch or pudding sauce.) Add two
cups cold water. Fill a claret pitcher with cracked ice; add mixture.
When serving, place a thin slice of orange, three or four strawberries
and three pitted California cherries in each glass, fill three-fourths
full with mixture. Serve very cold.

[Sidenote: _June_

_Third Sunday_]

Menu

CHICKEN CONSOMME WITH POACHED EGG YOLKS

FRIED PERCH--SAUCE TARTARE

SHREDDED POTATOES ASPARAGUS ON TOAST

LETTUCE WITH CREAM DRESSING

CHERRY ROLY-POLY CHERRY SAUCE

COFFEE

* * * * *

CHICKEN CONSOMME WITH POACHED EGG YOLKS

Heat six cups of Chicken Consomme to the boiling point. Poach the yolks
of six eggs in hot water until firm; remove from water with a skimmer.
Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle
slightly with finely chopped chives or parsley.

FRIED PERCH

Select fresh perch of medium size. Clean, bone and wipe dry as possible.
Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fi