th Boiled Frosting (for recipe see Page
56).

SPICED ICED TEA

4 teaspoons tea.
2 cups boiling water.
9 cloves.

PROCESS: Follow recipe for making tea. Strain into pitcher over cloves,
chill, then pour into glasses filled with cracked ice. Sweeten to taste.
The flavor of tea is preserved and is much finer by chilling the
infusion quickly, before pouring over ice. Allow three cloves for each
glass. The large Penang cloves are the best.

_August_

_Hunger is the best seasoning for meat,
And thirst for drink._
--_Cicero._

[Illustration]

[Sidenote: _August_

_First Sunday_]

Menu

NOVA SCOTIA CANAPES

PAN BROILED FILLETS OF BEEF--SULTANA SAUCE

CARLSBAD POTATOES PEAS AND ONIONS FRENCH STYLE

LETTUCE, PEPPERGRASS AND ONION SALAD

PEACH ICE CREAM--COCOANUT CAKE

COFFEE

* * * * *

NOVA SCOTIA CANAPES

Cut white bread in one-third inch slices; stamp out with heart-shaped
cutter; spread both sides thinly with butter, brown them delicately in
the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or
Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty
border of finely chopped white of egg around each and tip it off with a
sprinkle of the yolk pressed through a sieve. Do not cover the salmon
entirely with the egg. Arrange canapes on small plates covered with a
lace paper doily; garnish each with a spray of parsley and serve as
first course.

PAN BROILED FILLETS OF BEEF

Have fillets of beef cut one and one-half inches thick; shape in
circular forms. Broil ten minutes in a hissing, well-buttered frying
pan, turning every ten seconds for the first two minutes, that the
surface may be seared thoroughly, thus preventing the loss of juices.
Turn occasionally afterward. When half done season with salt, pepper,
reduce heat and finish cooking. Arrange on hot serving platter and
spread generously with soft butter. Pour over Sultana Sauce. (For recipe
see Page 61.)

CARLSBAD POTATOES

Wash and pare one dozen small, uniform-sized potatoes; soak one hour in
cold water to cover. Drain, put in stew-pan and cover with one quart of
boiling water. Add two tablespoons butter and two teaspoons salt. Cook
until soft (but not broken), then drain. Return to stew-pan. Add
one-thir