wer. Drain thoroughly, serve with melted
butter, salt (if needed), and pepper, or reheat in thin Cream Sauce,
allowing one cup Sauce for each pint of sprouts.

FRENCH ENDIVE

Remove the imperfect outer stalks from the desired number of heads of
French Endive. If heads are large, cut them in halves lengthwise; if
small, separate the stalks. Wash, drain and chill. Serve with French
Dressing (see Page 83).

EGGLESS RICE PUDDING

4 cups milk.
2/3 cup rice.
1/3 cup molasses.
1/2 teaspoon cinnamon.
1 tablespoon butter.
1/2 cup seeded raisins.
Salt.

PROCESS: Wash rice; mix ingredients in the order given and pour into a
buttered baking dish; bake three hours in a slow oven, stirring three
times during first hour of cooking to prevent rice from settling. When
stirring the last time, add butter. Serve with Hard Sauce. (For recipe
see Page 161.)

[Sidenote: _February_

_Second Sunday_]

Menu

CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS

BREAST OF LAMB STUFFED AND ROASTED

CURRANT JELLY SAUCE

SWEET POTATOES, SOUTHERN STYLE

BUTTERED STRING BEANS

CABBAGE SALAD

APPLE CAKE WITH LEMON SAUCE

BOILED COFFEE

* * * * *

CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS

2 quarts Chicken Consomme.
1/2 cup cooked macaroni.
1 tablespoon pimentos.

PROCESS: Cook macaroni in boiling salted water until tender. Drain and
pour over one cup cold water. With a sharp knife cut in thin rings.
Drain pimentos from the liquor in can, dry on a crash towel. Cut in
strips, then cut strips in small diamonds. Add both to Consomme, heat to
boiling point and serve in cups.

BREAST OF LAMB STUFFED AND ROASTED

Peel off the outer skin from a breast of lamb, remove bones, stuff, (see
Page 36), shape in a compact roll and sew. Spread with salt pork fat,
sprinkle with salt, pepper and dredge with flour. Sear the surface over
quickly in hot salt pork fat, then place in the oven. Let cook one hour
and a half, basting often with fat in pan. Serve with French Fried Sweet
Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh
mint.

CURRANT JELLY SAUCE

To Brown Sauce (for recipe see Page 82) add one-half cup black or red
currant jelly whipped with a fork, one teaspoon lemon juice and a f