2 tablespoons Cottolene.
2-1/2 tablespoons flour.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1-1/4 cups hot milk or thin cream.

PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir
to a smooth paste and pour on slowly hot milk or cream, stirring
constantly. Beat with a wire whip until smooth and glossy.

PEPPER AND FRUIT SALAD

Select the desired number of uniform-sized peppers, having half red and
half green. Cut a slice from the stem ends, remove the seeds and veins;
arrange them on beds of water cress, pepper grass, chicory or lettuce.
Fill peppers with the pulp of grapefruit cut in large cubes, Malaga
grapes skinned, seeded and cut in halves lengthwise, and butter nut
meats broken in pieces, allowing twice the quantity of grapefruit as
grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill
peppers. Place a rosette of Mayonnaise on top of each pepper, using
pastry bag and rose tube. Sprinkle the green peppers with finely chopped
green peppers, and the red peppers with chopped red peppers. Garnish top
of each with the half of a butternut meat.

NUT BREAD SANDWICHES

1 cup scalded milk.
1 tablespoon Cottolene.
1-1/2 teaspoons salt.
2 tablespoons sugar or molasses.
1 yeast cake dissolved in
1/4 cup lukewarm water.
1 cup white flour.
Entire wheat flour.
1 cup pecan meats broken in pieces.

PROCESS: Put Cottolene, salt and sugar (or molasses) in a large mixing
bowl and pour on scalded milk; when lukewarm add dissolved yeast cake,
white flour, two cups entire wheat flour and nut meats. Mix well and
turn on a well-floured board. Add more flour and knead until dough is
smooth and elastic. Return to bowl, cover with a cloth; set to rise in a
warm place. When more than double its bulk, turn on slightly floured
board, knead and shape in a loaf. Place in a well-greased, brick-shaped
pan (pan should be half full). Cover, let rise again to top of pan and
bake in a moderate oven fifty minutes to one hour. When twenty-four
hours old, cut in thin slices, remove crusts, spread one-half the slices
generously with cream cheese, cover with remaining slices and cut in
triangles.

FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE

1/3 cup rice well washed.
1 cup cold water.
1-1/2 cups milk.
Yolks 3 eggs.