ater; when lukewarm add dissolved yeast cake. Sift together
Graham and white flour, reserving one cup white flour for kneading. Add
flour gradually to water mixture, stirring constantly; beat as mixture
becomes stiff. Turn on a well-floured board and knead until dough is
smooth and elastic. Return dough to bowl, cover and set to rise in a
warm place. When dough has doubled its bulk, cut it down with a knife
without removing from bowl; cover and set to rise again. When double in
bulk, knead slightly, weigh dough and divide into one-pound loaves.
Shape loaves, place two loaves in each well-greased, brick-shaped bread
pan, brush between loaves with melted Cottolene. (There will be six
loaves.) Cover and set to rise; when light, bake one hour in a "bread
oven."

CHIVE BUTTER

Cream one-fourth cup butter; add two tablespoons very finely chopped
chives. Season with a few grains salt and cayenne.

FIG PUDDING

1 cup chopped washed figs.
1/3 cup Cottolene.
3 eggs well beaten.
2-1/2 cups soft bread crumbs.
1/3 cup milk.
1 cup soft brown sugar.
1 teaspoon salt.
Grated rind of half an orange.

PROCESS: Cover bread crumbs with milk. Mix Cottolene with figs. To the
milk mixture add eggs, sugar, salt and orange rind; combine mixtures.
Beat thoroughly and turn into a well-greased tube mold; cover and steam
three hours. Serve with Brandy or Vanilla Sauce.

[Illustration]

[Sidenote: _December_

_Third Sunday_]

Menu

CREAM OF CARROT SOUP

POT ROAST OF BEEF--MUSHROOM SAUCE

BROWNED POTATOES PARSLEY ONIONS

PARSNIP FRITTERS

CREAM COLD SLAW

STEAMED SNOW BALLS--SAUCE SOUFFLE

COFFEE--TEA

* * * * *

CREAM OF CARROT SOUP

2 cups chopped carrots.
1 small onion sliced.
2 sprays parsley.
1/4 cup washed rice.
2 cups water.
2 cups scalded milk.
1/2 cup hot cream.
1/4 cup butter.
2 tablespoons flour.
Salt, pepper.

PROCESS: Cook carrots in water until tender. Rub through sieve,
reserving the liquor. Cook rice in milk in double boiler until soft.
Saute onion a delicate brown in butter, add flour and stir to a paste.
Add carrot mixture to milk and pour slowly over flour paste, stirring
constantly; heat to boiling point a