tablespoon rose water.
1 tablespoon brandy.
Juice 1 lemon.
Grated rind 1/2 lemon.
1/2 teaspoon ginger.
1/2 teaspoon salt.
1/4 teaspoon cinnamon.
2 eggs slightly beaten.
1-1/2 cups milk.

PROCESS: Mix ingredients in the order given. Turn in pie-pan lined with
pastry. Bake in a hot oven for the first five minutes to set pastry;
then reduce heat and bake slowly twenty-five minutes.

[Sidenote: _November_

_Fourth Sunday_]

Menu

CREAM OF ONION SOUP

CELERY MIXED PICKLES

STEWED CHICKEN--TEA BISCUIT

MASHED POTATOES

SPICED WATERMELON RIND

NOVEMBER SALAD

SQUASH PIE--WHIPPED CREAM

COFFEE SWEET CIDER

* * * * *

CREAM OF ONION SOUP

6 medium-sized onions sliced.
1 quart cold water.
1 green pepper chopped.
2 cups scalded milk.
3 tablespoons butter.
4 tablespoons flour.
1 egg yolk.
Parmesan cheese.
Salt and cayenne.

PROCESS: Cook onion and pepper in two tablespoons butter five minutes,
without browning; add water and cook until onions are soft (about forty
minutes). Rub through a sieve. Melt remaining butter, add flour and stir
to a paste; add gradually scalded milk, stirring constantly. Combine
mixtures, add seasonings. Heat to boiling point, remove from range, add
yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp
crackers. Two tablespoons cheese may be added to soup when adding egg
yolk. Serve very hot.

CHICKEN STEW WITH TEA BISCUIT

Dress, clean and cut up a fowl. Place in stew pan, cover with boiling
water. Add three slices onion, one stalk celery broken in pieces, six
slices carrot, spray of parsley, one-half teaspoon peppercorns and a
small bit bay leaf. Heat to boiling point, skim, cover and simmer
slowly until meat is tender; the last hour of cooking add one tablespoon
salt. Remove chicken, add one cup thin cream, strain stock and thicken
with flour diluted with cold milk or water. Add one-half tablespoon
finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is
desired, butter may be added to stock.

TEA BISCUIT

2 cups flour.
4 tablespoons Cottolene.
3/4 teaspoon salt.
4 teaspoons baking powder.
3/4 cup m