d cup butter, one and one-half tablespoons lemon juice, and
one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan
occasionally. Place in hot serving dish and sprinkle with one tablespoon
chopped parsley.

PEAS AND ONIONS--FRENCH STYLE

Cut one slice bacon in shreds crosswise, using the shears for this
purpose. Cook bacon with one-fourth cup butter about ten minutes,
without scorching bacon. Remove scraps of bacon, add two cups fresh
peas, one dozen small onions and a sprig of mint. Cook until peas and
onions are soft, adding one-fourth cup boiling water to prevent
scorching. Beat one egg yolk slightly, add one-third cup cream and one
head of lettuce cut in quarters (use lettuce hearts), season with salt
and pepper. Let boil up once and serve.

LETTUCE, PEPPERGRASS AND ONION SALAD

Separate the heart leaves of two solid heads of lettuce. Wash, drain and
chill; arrange them in a nest in salad bowl. Sprinkle between and over
leaves four tablespoons finely chopped peppergrass and small, thinly
sliced onions, separating the rings. Marinate with French Dressing;
chill and serve.

PEACH ICE CREAM No. 2

4 cups milk.
3 cups heavy cream.
1 cup sugar.
1 tablespoon lemon extract.
1/4 teaspoon salt.
2 cups fresh peach pulp.

PROCESS: Pare and pit peaches; stew until soft, rub through a sieve.
Then mix ingredients in the order given. Add peach pulp and freeze. Let
stand two hours before serving.

COCOANUT CAKE

(For recipe see Page 56.)

[Sidenote: _August_

_Second Sunday_]

Menu

CONSOMME (COLD)

BROILED CHICKEN--SAUCE VIENNAISE

POTATO ROSES CORN FRITTERS

CAULIFLOWER A LA BECHAMEL

DRESSED HEAD LETTUCE

SALAD ROLLS

BLACKBERRY ROLY-POLY CREAMY SAUCE

COFFEE

* * * * *

COLD CONSOMME

(For recipe see Page 90.)

BROILED CHICKEN

Singe, wipe and with a sharp pointed knife (a boning knife) split the
broiler down the back the entire length, beginning at back of neck. Lay
open and remove entrails, etc., remove ribs and breast-bone, then cut
the tendons at joints. Rub bird over with soft butter, sprinkle with
salt and place on a well-greased broiler or in a well-greased wire
broiler. Cook twenty-five minutes under a gas flame or over glowing
coals, turning often. Baste bird over severa