l times with melted butter
if it appears dry. When evenly browned, remove to well-greased dripping
pan, spread again with soft butter, cover closely, and bake until tender
at the joints. Serve with

SAUCE VIENNAISE

Reduce one small can of tomatoes by slow cooking to a thick pulp; when
strained there should be two tablespoons. To three-fourths cup
Mayonnaise Dressing add three-fourths tablespoon finely chopped capers,
one teaspoon finely chopped parsley, two teaspoons each finely chopped
gherkins and olives, one teaspoon finely chopped onion or chives. Add
tomato pulp, mix well and keep in a cool place until ready to serve.

MASHED POTATOES (FOR ROSES)

To three cups of hot riced potatoes add three tablespoons butter, one
teaspoon salt, the beaten yolks of three eggs and enough hot milk to
allow the mixture to pass readily through the pastry-bag with rose tube
attached. Shape as roses on a buttered tin sheet, brush over lightly
with egg slightly beaten and diluted with one tablespoon milk, and brown
delicately in oven.

TO SHAPE ROSES

Fill pastry bag with potato mixture. Hold the bag upright with tube
pointing downward. Guide tube with left hand and press out potato with
the right, making a circular motion. When roses are the desired size
press the tube gently into mixture and withdraw it quickly to stop the
flow and give the pyramid a pointed finish. Sweet potatoes may be
prepared in the same manner.

CORN FRITTERS

(For recipe see Page 63.)

CAULIFLOWER A LA BECHAMEL

Select a firm, white cauliflower, remove leaves and cut off the stalk.
Soak (head down) in cold salt water to cover. Drain and cook (head up)
in boiling salted water to cover until tender but not broken apart.
Drain well and dispose on shallow serving dish. Pour over one and
one-half cups Bechamel Sauce (see Page 85). Sprinkle with finely chopped
parsley.

DRESSED HEAD LETTUCE

Select a large, firm head of lettuce. Remove all wilted leaves. Separate
the heart leaves sufficiently to wash them thoroughly. Drain, arrange
leaves on shallow serving plate, keeping them in their original shape if
possible. Sprinkle over all finely shredded red and green prepared
peppers. (To prepare peppers, plunge them into boiling water, then
quickly rub off the glazed outer skin, drop peppers into cold water
until crisp. Cut a slice from the stem ends, remove seeds and veins,
then cut in thread like rings.) Serve with French Dressing, to which add