lour, or dip in crumbs, egg and
crumbs and fry in deep hot Cottolene. Cottolene should not be too hot
the latter half of cooking chicken. Drain on brown paper; serve on hot
buttered toast with Bechamel Sauce. Double the recipe for Bechamel Sauce
(see Page 85.)

BROWNED SWEET POTATOES

Boil sweet potatoes, remove skins and cut lengthwise in one-half inch
slices. Cool. Dip each slice in melted butter, sprinkle with salt,
pepper and thickly with brown sugar. Lay in a well-greased dripping pan
and brown in a hot oven. Dispose around rim of platter containing Fried
Chicken.

STUFFED TOMATOES

Select six firm, smooth tomatoes. Cut a thin slice from the blossom end.
Carefully scoop out the pulp and mix it with an equal quantity of cooked
corn, rice or bread crumbs. Season with salt, pepper, a few grains
cayenne, three tablespoons melted butter and a few drops of onion juice.
Refill tomato cups, replace the tops, place them in a buttered baking
dish and bake thirty minutes.

KOLE SLAW

Shred half a head of cabbage very fine. Soak in cold, acidulated water
to cover (add one tablespoon vinegar to one quart water). Drain and mix
thoroughly with Cream Dressing. (See Page 50.) Chill and serve in lemon
cups arranged in nests of cress or parsley.

BAKED APPLES STUFFED WITH FIGS

Select fine-flavored, tart apples, wipe, core and pare. Fill cavities
with washed figs cut in pieces. Bake until tender in a hot oven, basting
with hot sugar syrup. Serve cold with thick cream sweetened, and
flavored with nutmeg.

SUGAR SYRUP

Cook one cup sugar and one and one-half cups water ten minutes. Add two
thin shavings of orange rind to syrup while cooking.

[Sidenote: _October_

_Third Sunday_]

Menu

TOMATO SOUP--TOASTED WAFERS

PICKLES CELERY

BRAISED BEEF--BROWN GRAVY

BAKED POTATOES--FRIED EGG PLANT

SCALLOPED CABBAGE

ROMAINE--FRENCH DRESSING

CHEESE FINGERS

PEACH DUFF--FOAMY SAUCE

CAFE NOIR

* * * * *

TOMATO SOUP

(For recipe see Page 40).

BRAISED BEEF

Select five pounds of beef from the round or rump. Sprinkle with salt,
pepper and dredge with flour. Brown richly in a hot frying-pan in some
of its own fat; or with fat salt pork tried out, turning often. Place
meat in a Dutch oven or an earthen casserole on three thin slices of
salt pork, surround with two-thi