l of the desired consistency. Serve
very cold with hot gingerbread.

[Sidenote: _September_

_Second Sunday_]

Menu

SUMMER SAUSAGE WITH

RIPE OLIVES AND DILL PICKLES

ROAST FILLET BEEF--MUSHROOM SAUCE

PARSLEY POTATOES BROILED TOMATOES

BANANA FRITTERS

PEPPER AND ONION SALAD

MOCK MINCE PIE CHEESE

ICED TEA

BUTTERMILK

* * * * *

SUMMER SAUSAGE (APPETIZER)

Cut summer sausage in very thin slices. Dispose them on a narrow platter
overlapping one another. Garnish with sprays of peppergrass or parsley.
Arrange thinly sliced dill pickles on either side of sausage, placing a
ripe olive here and there; radishes cut to resemble roses may also be
used. Serve as an appetizer.

ROAST FILLET OF BEEF

Trim a small fillet of beef weighing about four pounds into shape. Lard
the upper side and sprinkle with salt, pepper and dredge with flour.
Sprinkle small cubes of fat salt pork thickly over the bottom of a
dripping pan, set a wire trivet or rack on pork and lay meat on trivet.
Place in a very hot oven at first, to sear over surface. Baste every
five minutes for the first fifteen minutes, then several times after
during the cooking. If liked rare, it should cook thirty minutes; if
medium, allow thirty-five to forty minutes. Serve with Brown Mushroom
Sauce (see Page 167) using fat in dripping pan.

PARSLEY POTATOES

Wash, pare and cut potatoes in one-half inch cubes; there should be
three cups. Blanch by parboiling five minutes in boiling salted water;
drain. Melt one-third cup of butter in a frying-pan, add potatoes, and
cook over a slow fire until potatoes are soft and delicately browned.
Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion
juice, one and one-half tablespoons flour, one-half teaspoon salt,
one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly
one cup hot milk, stirring constantly. Remove from range and add one egg
yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely
chopped parsley.

BROILED TOMATOES

Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard
center around the stem ends; then cut them in halves crosswise. Rub the
cut sides lightly with a clove of garlic and dip cut side in soft
butter. Sprinkle with salt, pepper and buttered crumbs, pressing the
crumbs into tomat