pepper.
Few grains cayenne.
1 tablespoon Tarragon vinegar.
2 tablespoons Malt vinegar.
1/2 cup Olive oil.
1 tablespoon chopped olives.
1 tablespoon chopped pickle.
1 tablespoon chopped green or red pepper.
1 teaspoon chopped parsley.
1-1/2 teaspoons chopped chives.

PROCESS: Put salt, pepper and cayenne in bowl, add oil slowly stirring
constantly, add remaining ingredients and blend thoroughly. Chill and
pour over Boiled Halibut.

CUCUMBER BASKETS

Select long cucumbers of uniform thickness (three cucumbers will make
six baskets), cut a slice from both the stem and blossom ends, pare and
cut in halves crosswise; cut from each piece a section so as to form a
handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush
each basket over lightly with olive oil and sprinkle with finely chopped
garden cress or parsley. Fill the baskets with Mayonnaise Dressing or
Sauce Tartare (see recipe Page 84). Chill and serve in nests of
peppergrass or lettuce heart leaves.

FRENCH FRIED POTATOES

Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces
of a uniform size. Soak them in cold water two hours, changing the water
several times. Drain from water and dry between towels. Then fry a few
at a time in deep hot Cottolene. Drain on brown paper and sprinkle with
salt. This is an easy method of preparing potatoes in hot weather. The
potatoes may be prepared beforehand and the process of cooking is both
simply and quickly done. Be sure the Cottolene is not too hot as the
potatoes must be cooked through, as well as browned.

BOILED SWEET CORN

Have the water boiling. Remove the husks and silk from the corn and drop
them at once into the boiling water; bring water quickly to boiling
point and let boil rapidly five to ten minutes (depending somewhat on
age of corn). Drain from water and arrange in a napkin-covered platter;
serve at once.

FROZEN APRICOTS

Drain the apricots from the liquor in the can. Reserve liquor and cut
fruit in one-fourth inch cubes. To the syrup add sufficient water to
make four cups; add one cup orange juice; add one and one-half cups
sugar. Cook five minutes, strain and pour over apricots; chill and
freeze. Fresh apricots or peaches may be used when in season. The fresh
fruit should be cooked until clear, in a syrup made of four cups of
water and two cups sugar. When this mixtu