lf tablespoons flour, continue
stirring and pour on gradually three-fourths cup hot, thin cream; simmer
five minutes.

LETTUCE, RADISH AND ONION SALAD

Remove the leaves from the stalk, discarding all wilted and unsightly
leaves. Wash and keep in cold water until crisp. Drain and dry on a
crash towel or cheese cloth. Place between leaves thin slices of round,
red radishes, sprinkle with finely sliced young green onions. Garnish
with radishes cut to resemble tulips. Serve with French Dressing.

APPLE PIE

5 tart apples.
1/2 cup sugar.
1/4 teaspoon nutmeg.
1/8 teaspoon salt.
1-1/4 tablespoons butter.
1 tablespoon lemon juice.
Grated rind 1/4 lemon.

PROCESS: Line a pie pan with Plain Paste. Wipe, pare, core and cut
apples in quarters, then in slices lengthwise. Pile them in lined pie
pan, heaping them well in center, leaving a half-inch space around edge
of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over
apples. Dot over with bits of butter; wet edges and cover with top
crust; press and flute edges. Bake forty-five minutes in a moderate
oven.

PLAIN PASTE

1-1/2 cups flour.
1/2 teaspoon salt.
1/2 teaspoon baking powder.
1/4 cup Cottolene.
Ice Water.

PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene
(reserving one and one-half tablespoons), with tips of fingers. Add just
enough ice water to form a soft dough, mixing it in with a knife. Turn
on a floured board and roll out in a thin sheet, spread lightly with
remaining Cottolene. Roll like jelly roll and cut in two pieces, having
one piece a trifle larger than the other. Chill. Then stand rolls on
end, press down with the hand and roll in circular piece to fit pie pan.
The larger piece is for the top crust. This recipe makes the exact
quantity of pastry for one medium-sized pie with two crusts. If desired,
omit baking powder.

COTTAGE CHEESE

Put two quarts thick sour milk in a milk pan, place it on the back of
range where it will not boil or simmer; allow it to remain there until
the curd has separated from the whey. Lay a double square of cheese
cloth over a bowl, turn in the milk, lift the edges and corners of
cloth, draw them together, tie with a piece of twine and hang it up to
drain. When quite dry, turn into a bowl; season with salt and mix with a
silver fork, add sweet cream unti