n equal quantity
of hot boiled corn cut from the cob. Season with salt, pepper and
butter. Reheat before serving.

PEAR SALAD

Wipe, pare and remove the cores from the desired number of ripe (early)
pears. Cut in eighths lengthwise. Arrange on beds of crisp cress, or
lettuce heart leaves. Bestrew with prepared red peppers cut in very fine
rings. Serve with French Dressing, using lemon juice in place of
vinegar. Canned red peppers may be used when fresh peppers are not
available. To prepare peppers, plunge them into boiling water for a
moment, cut a slice from stem ends, remove seeds and veins, cover with
cold water until crisp; drain dry, and cut in fine shreds.

PEACH COTTAGE PUDDING

1/4 cup Cottolene.
1 cup sugar.
1 egg.
1/2 cup milk.
2 cups pastry flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
1/4 teaspoon almond extract.
Fresh peaches sliced.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
egg well beaten. Mix and sift flour, baking powder and salt; add to
first mixture alternately with milk. Add extract and beat thoroughly.
Turn into a well-greased shallow pan, and bake twenty-five minutes in a
moderate oven. Cut in three-inch squares; pile thinly-sliced fresh
peaches on top of each portion, sprinkle thickly with powdered sugar and
serve with rich cream.

[Sidenote: _August_

_Fourth Sunday_]

Menu

BOILED HALIBUT (COLD)--VINAIGRETTE SAUCE

CUCUMBER BASKETS RADISHES

FRENCH FRIED POTATOES--BOILED SWEET CORN

FROZEN APRICOTS--SULTANA CAKE

DEMI TASSE

ICED TEA

* * * * *

BOILED HALIBUT--COLD

Have a piece of Halibut cut weighing two and one-half pounds. Tie in a
square of cheese cloth (to prevent scum from settling on the flesh of
fish). Cover with boiling water to which add salt and vinegar or lemon
juice; the acid preserves the whiteness of the fish. Boil until the
flesh leaves the bones (about thirty-five minutes). Drain and remove
from cheese cloth. Pick out bones and remove skin. Place in a vessel
that will preserve the shape of fish, chill and dispose fish on a cold
serving platter on a bed of garden cress. Set a cucumber basket at
intervals (one for each guest), and serve with

VINAIGRETTE SAUCE

1 teaspoon salt.
1/8 teaspoon black