spoons flour.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Few grains cayenne.
1-1/2 cups hot milk.
1/2 cup cheese cut in small pieces.

PROCESS: Melt butter in a sauce-pan, add flour, mixed with seasonings,
stir to a smooth paste; let cook one minute, stirring constantly. Pour
on gradually hot milk and beat until smooth and glossy. Add cheese and
when melted pour over cauliflower.

TOMATO AND ONION SALAD

Arrange a nest of heart lettuce leaves in salad bowl; place in center
three peeled and chilled tomatoes, cut in quarters; thinly slice a mild
onion, separate the rings and strew them over tomatoes, sprinkle all
with green and red peppers finely chopped. Serve with French Dressing.

STEAMED BLUEBERRY PUDDING

2-1/8 cups bread flour.
4 teaspoons baking powder.
1 teaspoon salt.
2 tablespoons Cottolene.
1 cup milk.
1 cup blueberries.

PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
with tips of fingers, add milk gradually, stirring constantly; turn on a
floured board, knead slightly, then roll out to one-half inch thickness;
place berries in center mixed with one-half teaspoon salt and two
tablespoons sugar; fold dough over, pinch the edges together to form a
large ball; lift carefully into a well-greased, two-quart pail, cover
closely and steam one and one-half hours. Serve with

FOAMY SAUCE

2 egg whites.
1 cup sugar.
3/4 cup thin hot cream.
1 tablespoon Sherry Wine.
Nutmeg.

PROCESS: Beat the whites of eggs until stiff, add sugar gradually,
beating constantly. Add hot cream slowly, continue beating. Add Sherry
wine and a sprinkle of nutmeg. Milk may be used in place of cream, if
the latter is not available.

[Sidenote: _July_

_Third Sunday_]

Menu

TOMATO BOUILLON--CHEESED BUTTER THINS

RADISHES PICKLES

COLD BOILED TONGUE CHILI SAUCE

POTATO SALAD--BROILED TOMATOES

BLUEBERRY PIE--CHEESE BALLS

ICED CAFE AU LAIT

ICED COCOA

* * * * *

TOMATO BOUILLON

Prepare a tomato sauce; there should be two cups. Strain this while hot
through one thickness of cheese cloth into six cups of hot Bouillon.
Reheat and serve in Bouillon cups with

CHEESED BUTTER THINS

Sprinkle Butter Thins lightly