(about an hour for small young
beets, and old beets until tender). Drain and rub off the skins at once;
slice, sprinkle with salt and pepper and dot over with bits of butter.
Serve hot.

BAKED SQUASH

Cut Hubbard squash in pieces for serving. Remove seeds and stringy
portion. Put one-half teaspoon molasses in each portion and sprinkle
with salt and pepper. Bake in a hot oven until tender. Put a piece of
butter on each portion and serve in the shell.

STUFFED TOMATO SALAD

Select six smooth, ripe tomatoes. Scald quickly and remove skins. Cut a
slice from stem ends, scoop out pulp and chill tomato cups. Drain the
pulp and add an equal quantity of crisp celery cut in small pieces,
cucumber cut in small dice, and shrimp broken in four pieces. Moisten
with Mayonnaise Dressing. Refill tomato cups, put a rose of Mayonnaise
on top of each, using pastry bag and rose tube. Serve in lettuce heart
leaves.

MOCK CHERRY PIE

Mix one and one-half cups cranberries chopped moderately, three-fourths
cup seeded and shredded raisins, one cup sugar, one tablespoon flour and
a sprinkle of salt. Pile this mixture in a pie pan lined with Plain
Paste. Dot over with one tablespoon butter. Add two tablespoons orange
juice. Cover with Rich Paste and bake as other pies.

_November_

_An odor rich comes stealing,
From out the oven bright,
That sets my pulse a-reeling,
And gives my heart delight._
--_R. R._

[Illustration]

[Sidenote: _November_

_First Sunday_]

Menu

OYSTERS ON THE HALF SHELL

CONSOMME DUCHESS--IMPERIAL STICKS

CUCUMBER PICKLES CELERY

ROLLED RIB ROAST OF BEEF--BROWN GRAVY

FRANCONIA POTATOES BAKED TOMATOES

SPICED CRAB APPLES

ESCAROLLE SALAD

GRAHAM PLUM PUDDING WITH BROWN SUGAR SAUCE

CHEESE

COFFEE

* * * * *

CONSOMME DUCHESS

(For recipe see Page 15.)

ROLLED RIB ROAST OF BEEF

Have the ribs removed, meat rolled and skewered in shape, from a
five-pound rib roast of beef, at the market, (have ribs and trimmings
sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with
flour and arrange on rack in dripping pan. Place in a hot oven and, when
slightly brown, reduce heat and baste every ten minutes for the first
half hour with fat in pan, after