re is frozen to a mush, two
cups of Whipped Cream may be added, if one desires a richer dessert.

SULTANA CAKE

1/3 cup Cottolene.
1 cup sugar.
2 eggs.
1 egg yolk.
1 cup Sultana raisins.
1/2 cup milk.
2-1/4 cups pastry flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
1/2 teaspoon mace.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
well-beaten eggs and yolk. Mix and sift flour (except one tablespoon),
baking powder and salt and mace; add to first mixture alternately with
milk. Dredge raisins with tablespoon flour, add to mixture and beat
thoroughly. Turn mixture into a well-greased, brick-shaped bread pan and
bake forty minutes in a moderate oven. Frost if desired.

[Sidenote: _August_

_Fifth Sunday_]

Menu

TOMATO CANAPE

COLD VEAL LOAF--WHIPPED CREAM HORSERADISH SAUCE

CREAMED NEW POTATOES STEAMED SUMMER SQUASH

LETTUCE, GARDEN CRESS AND ONION SALAD

SLICED PEACHES--CHOCOLATE LAYER CAKE

ICED COFFEE LEMONADE

* * * * *

TOMATO CANAPE

Fry circles of bread, cut one-third inch thick, in deep hot Cottolene.
Saute slices of tomato in hot butter. Drain both on brown paper. Cover
each circle of bread with a slice of tomato, sprinkle with salt, pepper
and a few grains cayenne. Garnish each with a slice of cucumber and the
white of "hard boiled" eggs, cut in the shape of petals to represent
field daisies.

COLD VEAL LOAF

Have the bone of a knuckle of veal sawed in three pieces at the market.
Wash, wipe, and put in kettle with two pounds of lean veal, one onion
sliced, six slices carrot, one blade celery broken in pieces, one spray
parsley and one-half teaspoon peppercorns; cover with boiling water and
cook slowly until meat is tender. Drain; chop meat finely and season
well with salt, pepper and a few grains cayenne. Reduce liquor to one
cup, strain and reserve. Garnish the bottom of a granite, brick-shaped
bread pan with the white of "hard boiled" egg cut to resemble three
daisies; put a dot of the yolk in center of each and arrange sprays of
parsley between each daisy. Put a layer of meat, then a layer of thinly
sliced eggs sprinkled with parsley, finely chopped. Cover with remaining
meat; pour over strained liquor, press and let stand until cold and
jellie