three tablespoons butter in a sauce-pan; add three tablespoons
flour; stir to a smooth paste. Add one and one-half cups hot thin cream
or milk; season with salt and pepper. Reheat onions in sauce; turn in
hot serving-dish, and sprinkle with one-half teaspoon finely chopped
parsley.

HOT SLAW

Shave one-half head white cabbage as fine as possible, using a sharp
knife. Serve with a dressing made of yolks of two eggs slightly beaten;
add one-fourth cup each of hot water and hot vinegar, slowly beating
constantly, four tablespoons butter, a few drops onion juice, one-half
teaspoon salt, and sift in one-half teaspoon ground mustard and
one-eighth teaspoon pepper. Stir this mixture over hot water until it
thickens to the consistency of cream; add to cabbage; mix well; place on
range, stirring constantly until mixture is heated throughout. Two
tablespoons of sugar may be added.

THANKSGIVING PUDDING

1/2 cup Cottolene creamed.
1 cup molasses.
1 cup buttermilk.
3 cups flour.
1 teaspoon soda.
1-1/2 teaspoons salt.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
1/2 teaspoon allspice.
1/2 teaspoon nutmeg.
1-1/2 cups seeded and shredded raisins.
3/4 cup currants.
3 tablespoons flour for dredging fruit.

PROCESS: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt
and spices together; add gradually to first mixture; beat thoroughly.
Mix raisins and currants; dredge them with flour and add to batter; mix
well. Turn into a well-buttered tube mold; fill two-thirds full; place
on buttered cover; set on trivet; surround with boiling water and steam
three hours. Serve with

DRAWN BUTTER SAUCE

1/3 cup butter.
3 tablespoons flour.
1-1/4 cups boiling water.
1/3 teaspoon salt.
1/2 cup sugar.
1/4 cup brandy.
1/8 teaspoon nutmeg.

PROCESS: Divide the butter into two equal parts. Melt one part in a
sauce-pan; add flour, and stir to a smooth paste; add boiling water
slowly, stirring constantly; let come to boiling point. Remove to side
of range, and add remaining butter in small bits; continue beating. Then
add salt, sugar, brandy and nutmeg. Beat again, and serve very hot.

PUMPKIN PIE

1-1/2 cups steamed and strained pumpkin.
2 tablespoons flour.
1 cup soft brown sugar.
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