ndy or vanilla.
1 cup powdered sugar.
Nutmeg.

PROCESS: Cream butter, add sugar slowly, stirring constantly (this gives
sauce a fine, smooth grain). Flavor as desired and pass through pastry
bag and rose tube onto serving dish. Sprinkle with nutmeg.

[Sidenote: _December_

_Second Sunday_]

Menu

OYSTER SOUP

BOILED LEG OF MUTTON--CAPER SAUCE

SAVORY RICE--STEAMED SQUASH

STUFFED EGG PLANT

LIMA BEAN SALAD

GRAHAM BREAD SANDWICHES

FIG PUDDING

CAFE NOIR

* * * * *

OYSTER SOUP

1 quart select oysters.
4 cups scalded milk.
1 stalk celery broken in pieces.
1/4 cup butter.
3/4 teaspoon salt.
1/8 teaspoon pepper.

PROCESS: Place oysters in a colander; pour over one cup cold water. Take
up each oyster with the fingers to remove bits of shells, reserve the
liquor. Heat to boiling point and strain through double cheese cloth,
set aside. Scald milk with celery, remove celery and add strained oyster
liquor to milk. Plump oysters in their own liquor, take up with a
perforated skimmer and lay over butter and seasonings, place in a hot
soup tureen. Strain liquor into milk mixture and pour the latter over
oysters. Serve at once with crisp, hot oyster crackers.

BOILED LEG OF MUTTON

Wipe meat; pound gently all over with a cleaver. Place in a kettle and
cover with cold water, add one small carrot sliced, one turnip sliced,
four slices onion, two sprays parsley, a bit of bay leaf and one-half
teaspoon peppercorns. Cover and bring quickly to boiling point; boil
five minutes. Skim. Reduce heat and simmer until meat is tender (from
two to three hours). Add one tablespoon salt the last hour of cooking.
Serve with

CAPER SAUCE

3 tablespoons butter.
3 tablespoons flour.
1-1/2 cups strained mutton broth (or hot water).
1/2 teaspoon salt.
1/8 teaspoon pepper.
1/2 cup capers

PROCESS: Melt butter in a sauce-pan, add flour mixed with seasonings.
Stir to a paste and pour on slowly broth in which mutton was boiled,
first removing fat. Beat until smooth and glossy, add capers and heat to
boiling point. Serve in sauce-boat.

SAVORY RICE

Cook one cup well-washed rice in three quarts of boiling water until
partially softened. Drain; add to rice two cup