maining ingredients. Cook one and one-half hours. Strain, cool,
remove fat and clear.

BREAD STICKS

1 cup scalded milk or water.
1/4 cup Cottolene.
1 teaspoon salt.
1 tablespoon sugar.
1 yeast cake dissolved in
1/4 cup lukewarm water.
White 1 egg well beaten.
3-3/4 to 4 cups of flour.

PROCESS: Put butter, salt and sugar in mixing bowl. Add milk. When
lukewarm add dissolved yeast cake, white of egg, and flour, reserving
one-half cup. Knead until smooth and elastic; cover and set to rise
until light, then shape first in small balls, then roll on the board
(without flour) with the hands until about seven inches in length, using
care that they are of a uniform size, rounding the ends. They should be
about the size of a lead pencil. Cover and let rise. Just before putting
them in the oven, brush them over lightly with melted butter and
sprinkle them with salt. Bake in a slow oven, browning them delicately.

ROAST VENISON

Wipe meat with a piece of cheese-cloth wrung from cold water, spread
meat generously with soft Cottolene and sprinkle with salt and pepper.
Place on rack in dripping pan, and dredge meat and bottom of pan with
flour. Add three slices of onion, six slices of carrot, three stalks of
celery cut in inch pieces. Bake one hour in a hot oven, basting every
ten minutes for the first half-hour, afterwards occasionally. Serve with
the following Wine Sauce. (Mutton may be prepared in same manner).

WINE SAUCE

Put four tablespoons butter in a sauce-pan, brown richly; add five
tablespoons flour and continue browning, stirring constantly. Pour on
slowly one and one-half cups Brown Stock. Heat to boiling point and add
one-third cup Madeira Wine and one-third cup currant jelly previously
whipped. When jelly is well blended with sauce, strain and serve piping
hot.

MASHED SWEET POTATOES

Wash, pare thinly sweet potatoes, cover with boiling salted water and
cook until soft. Press them through potato ricer. There should be two
cups. Add four tablespoons butter, salt if necessary, and two
tablespoons hot cream or milk. Beat with a slotted spoon until very
light. Press again through potato ricer into hot dish.

CREAMED CELERY

Wash, scrape and cut celery in one-half inch pieces; there should be two
cups. Cover with boiling salted water and cook until tender. Drain and
reheat in one and one-fourth cups of

CREAM SAUCE