and broil five minutes. Remove carefully to a well-buttered
shallow ramekin, dot over with bits of butter, finish cooking in the
oven, and serve.

BLUEBERRY PIE

Line a deep, perforated pie tin with Plain Paste; brush over with white
of egg slightly beaten. Fill with three cups blueberries mixed with one
cup sugar, two tablespoons flour, one tablespoon butter cut in bits,
one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover
with crust, flute the rim and bake thirty-five minutes in a hot oven at
first to set the crust, then reduce the heat and finish baking.

CHEESE BALLS

Rub to a paste one roll Neufchatel cheese; to this add one-half cup
chopped pecan meats and one-half teaspoon finely chopped, mild red
pepper; season with salt and roll with the "butter paddles" in small
balls the size of Queen olives. Serve with berry or cherry pies.

ICED CAFE AU LAIT

1 cup medium ground coffee.
White 1 egg.
3 cups boiling water.
3 cups scalded milk.
1 cup cold water.

PROCESS: Scald enameled coffee pot. Beat white of egg slightly. Dilute
with one-half cup cold water, mix with coffee, turn into coffee pot and
add boiling water, stir until well mixed. Place on range and let boil
five minutes. Stir down and pour some into a cup to clear the spout of
grounds. Return to pot and add remaining half cup of cold water. Place
on back of range for ten minutes, where it will keep hot but not boil.
After removing coffee to back of range, put milk into double boiler and,
when scalded, pour the two together in another scalded coffee pot. Chill
and serve.

[Sidenote: _July_

_Fourth Sunday_]

Menu

WATERMELON WITH SHERRY SAUCE

CONSOMME PRINTANIERE--IMPERIAL RINGS

STUFFED HEARTS WITH VEGETABLES

POTATO PUFF

CABBAGE SALAD

RASPBERRY WHIP--WHITE NUT CAKE

ICED COFFEE

* * * * *

WATERMELON WITH SHERRY SAUCE

Scoop balls out of the center of watermelon using French potato cutter.
Pour over Sherry Sauce and place them carefully in a freezer, packed in
salt and ice, let stand until thoroughly chilled (about one and a half
hours). Serve with Sherry Sauce in tall champagne glasses.

SHERRY SAUCE

Cook one cup sugar with one-fourth cup of water three minutes. Cool
slightly and add one-half cup Sherry, three tablespoons Sloe gin and a
sprinkl