s, lay them in parallel
rows on top of dough, pressing the sharp edge into the dough half the
depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven
twenty-five to thirty minutes. Serve hot with butter as a luncheon dish,
or as a dessert for dinner with Lemon Sauce.

LEMON SAUCE

2 teaspoons arrowroot.
1 cup sugar.
2 cups boiling water.
Grated rind and juice of 1 lemon.
1 tablespoon butter.
Few grains salt.

PROCESS: Mix arrowroot, sugar and salt, pour on boiling water slowly,
stirring constantly. Cook over hot water twenty minutes, stirring
constantly the first five minutes, afterwards occasionally. Remove from
range. Add lemon juice, rind, and butter in small bits. Beat well and
serve hot.

[Sidenote: _February_

_Third Sunday_]

Menu

SCOTCH POTATO SOUP

ROAST SHOULDER OF PORK

SPICED APPLE SAUCE

ERIN POTATOES BOILED WHITE BEANS

CELERY SALAD

SQUASH PIE NEUFCHATEL CHEESE

COFFEE

* * * * *

SCOTCH POTATO SOUP

1 bunch leeks or 2 cups onion.
1 head celery.
5 tablespoons butter.
1 quart milk.
3 cups potato cubes.
2 tablespoons flour.
1/2 tablespoon finely chopped parsley.
Salt, pepper.

PROCESS: Cut leeks and celery in thin slices crosswise and saute in two
tablespoons butter eight minutes (without browning), stirring
constantly. Turn milk into double boiler, add leeks and celery; cover
and cook until vegetables are tender (about forty-five minutes). Parboil
potato cubes in boiling salted water ten minutes. Melt remaining butter
in a sauce-pan, add flour, stir to a smooth paste, remove from range and
pour on slowly some of the milk until mixture is of the consistency to
pour. Combine mixtures, add seasonings, and cook in double boiler until
potatoes are tender. Turn into hot soup tureen and sprinkle with
parsley.

ROAST SHOULDER OF PORK

Have meat cut from "little pig." Wipe and follow directions for roasting
Loin of Pork. (See Page 173.)

SPICED APPLE SAUCE

Wipe, pare and core six or eight tart apples. Place them in sauce-pan,
add just enough water to prevent burning; add three or four cloves and
half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return
to sauce-pan, add three-fourths cup s