parboil five minutes; then rinse
thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt
one-fourth cup butter in frying pan, add three slices onion and joints,
saute until joints are well browned. Remove joints and onion; to fat add
one-fourth cup flour, brown slightly, stirring constantly. Add slowly
two cups of Brown Stock, or water and a large can of tomatoes. Add
one-half tablespoon salt and one-fourth teaspoon pepper. Turn into an
earthen casserole, or Dutch oven, cover, place in oven and simmer slowly
three to four hours. Add more moisture if necessary. Remove joints,
strain liquor, return joints to liquor, add one cup each carrot and
turnip cut in straws and parboiled in boiling, salted water ten minutes,
and set in oven to complete cooking. Serve in Casserole or in a deep
platter surrounded with a border of boiled rice.

BOILED RICE

Wash one cup of rice, drain and add slowly to three quarts boiling
salted water so as not to stop water boiling. Boil rapidly until rice is
tender (twenty to twenty-five minutes). Drain in a sieve, pour over cold
water to separate kernels. Turn into double boiler, and cover with a
crash towel; keep hot over hot water.

PARSNIPS SAUTED IN BUTTER

Wash parsnips, cover with boiling water, add salt to season. Cook until
tender--thirty-five to fifty minutes. Drain and cover quickly with cold
water; rub off skins with the hands. Cut in one-fourth inch slices,
sprinkle with salt, pepper; dip in flour and saute a golden brown in hot
butter. Brown on one side, then turn and brown on the other.

CHEESE AND PIMENTO SALAD

Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain
pimentos from liquor in can, and dry them on crash towel.) Add one
tablespoon finely chopped chives or onion, one-half teaspoon finely
chopped parsley, season with salt and cayenne. Moisten with thick cream,
and pack solidly in prepared green pepper-cups. Set aside in a cold
place for several hours. With a sharp knife cut in thin slices
crosswise. Arrange two slices on crisp lettuce leaves; serve with French
Dressing.

AMBROSIA

6 sweet Florida oranges.
1 cocoanut grated.
4 plantains (red bananas).
1/3 cup fine table Sherry wine.
1/4 cup lemon juice.
Bar sugar.

PROCESS: Peel the oranges, separate the sections, remove the tough
membrane and seeds. Dispose a layer of orange pulp in bottom of shallow,
glass, serv