up by boiling water and sugar twenty minutes. Mash
berries and rub through a fine sieve, add orange and lemon juice,
combine with syrup, strain and freeze. Shape with a cone mold and place
in seed cavities of halves of cantaloupe.

CONSOMME AU RIZ

8 cups consomme.
1/4 cup washed rice.
6 cups cold water.
1/2 tablespoon salt.

PROCESS: Add salt to boiling water, then add rice slowly and let cook
until rice is soft; drain. Pour over rice six cups cold water to
separate kernels. Add rice to hot consomme and serve with Cheese Balls.

CHEESE BALLS

4 tablespoons butter.
3/4 cup flour.
1/2 cup water.
1/4 teaspoon salt.
Few grains cayenne.
3 eggs.
1/4 cup grated Edam Cheese.
Cottolene.

PROCESS: Melt butter in a sauce-pan, add water, cook one minute; add
flour mixed with seasonings. Cook until mixture leaves the sides of pan,
stirring constantly. Cool slightly, add unbeaten eggs one at a time, add
cheese. Mix well and drop from tip of teaspoon into deep hot Cottolene.
Drain and serve immediately.

SPICED BEEF

Wash and wipe six pounds of beef cut from the flank. Cover with boiling
water; bring to the boiling point and skim. Reduce heat and simmer until
meat is tender (time required about five hours), adding the last hour of
cooking one-half cup each of carrot, onion and celery cut in dice, two
sprays each of parsley and thyme, one of marjoram, six cloves, one-half
teaspoon peppercorns and one tablespoon salt. Remove meat and reduce
liquor to one and one-half cups; strain. Shred the meat, mix with the
liquor and press in a granite, brick-shaped bread pan, packing solidly.
When thoroughly cold, serve, cut in thin slices, with Whipped Cream
Horseradish Sauce (for recipe see Page 120).

POTATOES A L'ITALIENNE

To two cups hot riced potatoes, add one tablespoon finely chopped
chives, one egg yolk well beaten, whites four eggs beaten until stiff,
one-half cup grated cheese. Season with salt, pepper and a few grains
cayenne. Pile lightly in a well-greased baking dish and bake from
twenty-five to thirty minutes. Turn dish around several times carefully
that mixture may puff evenly.

SUCCOTASH

Shell lima beans, wash and cover with boiling water; heat to boiling
point and drain; throw away water and rinse beans, drain again. Cook in
boiling, salted water until tender. Drain and add to a