mace.
1/4 teaspoon salt.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
eggs, one at a time and beating each in thoroughly before adding
another. Pass nuts and raisins through meat chopper, then mix with flour
sifted with baking powder, salt and spices; add alternately to first
mixture with milk, beating constantly. Turn mixture into a well-greased
tube pan and bake thirty-five to forty minutes in a moderate oven.
Spread with

CARAMEL FROSTING WITH NUTS

1-1/4 cups soft brown sugar.
1/4 cup granulated sugar.
1/2 cup boiling water.
Whites 2 eggs.
1/2 teaspoon almond extract.
1/2 cup pecan nut meats broken in pieces.

PROCESS: Boil sugar and water together as for Boiled Frosting (see
recipe Page 56). Pour slowly onto beaten whites of eggs, beating
constantly, continue beating until frosting is nearly cool. Put pan
containing frosting in a larger vessel of boiling water, place on range
and cook until mixture granulates around sides of pan, stir constantly
while cooking. Remove from hot water and beat until frosting will keep
its shape when dropped from spoon. Add nut meats and flavoring. Spread
on cake, using wooden spoon to give surface a wave-like appearance.

ICED COFFEE

Follow directions for making Boiled Coffee, using four cups boiling
water. Chill and serve in tall glasses filled with cracked ice; add
cream and sugar.

[Sidenote: _July_

_Second Sunday_]

Menu

CONSOMME WITH VEGETABLES

BAKED STUFFED BLACK BASS--EGG SAUCE

PARSLEY POTATOES CAULIFLOWER WITH CHEESE SAUCE

THIN CORN BREAD

TOMATO AND ONION SALAD

STEAMED BLUEBERRY PUDDING--FOAMY SAUCE

ICED TEA CAFE NOIR

* * * * *

CONSOMME WITH VEGETABLES

To six cups Consomme (for recipe see Page 149) add French string beans
cut in diamonds, carrots cooked and cut in tiny fancy shapes (using
French vegetable cutters), and French peas. Serve with toasted Cheese
Crackers.

BAKED BLACK BASS

Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt,
stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes
on each side of backbone and lay in strips of fat salt pork. Have the
gashes on one side come between gashes on the other. The fish may be
skewered in the shape of the letter S, or placed in an