n salt.
1/8 teaspoon pepper.

PROCESS: Peas that are too hard to serve as a vegetable may be used for
soup. Cover them with the cold water and cook until soft. Rub through
sieve, reheat pulp and thicken with butter and flour cooked together.
Scald milk with onion, remove onion, add milk slowly to pea mixture,
stirring constantly. Add hot cream and seasoning. Serve with Crisp
Saratoga Wafers.

BRAISED SHOULDER OF VEAL

Have the bones removed from five pounds of the shoulder of veal (reserve
bones). Stuff with bread stuffing, truss in shape and follow directions
for Braised Beef (see Page 139). Add two sprays of thyme and marjoram.
Serve with

CREOLE SAUCE

4 tablespoons Cottolene.
4 tablespoons flour.
1/4 cup green pepper cut in shreds.
1 small clove garlic.
1 truffle cut in thin shreds.
1 can small button mushrooms.
1-1/2 cups thick, well-seasoned tomato pulp.
1-1/4 cups Brown Stock.
Salt, pepper and cayenne.

PROCESS: Cook pepper, onion and butter together five minutes without
browning; add flour and cook two minutes, stirring constantly. Add
truffle, tomato pulp and gradually Brown Stock; continue stirring until
ingredients are well blended. Heat mushrooms in their own liquor, drain,
and add mushrooms to sauce. Stick a tooth-pick through the clove of
garlic, drop it into sauce and let it simmer fifteen minutes. Remove
garlic before serving.

POTATO BALLS

Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one
teaspoon finely chopped parsley or chives, salt, pepper and three
tablespoons butter, and enough hot milk to make of the consistency to
handle. Shape into smooth, round balls, roll in flour, egg and crumbs.
Fry a golden brown in deep, hot Cottolene. Dispose around Veal.

SPINACH WITH CREAM

Discard all wilted leaves, remove the roots and pick over and wash
one-half peck of spinach in several waters, to rid it from all sand. If
young and tender, put in a stew-pan and heat gradually; let boil
twenty-five minutes, or until soft, in its own juices and the water that
clung to the leaves. Old spinach should be cooked in boiling, salted
water (it will require about two quarts of water to one peck spinach).
Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons
butter in an omelet pan; add spinach and cook four minutes, stirring
constantly, sprinkle with one and one-ha