ugar and cook five minutes,
stirring constantly. Cool and serve.

ERIN POTATOES

Remove seeds and veins and parboil one mild green pepper eight minutes.
Chop fine, add to Mashed Potatoes.

BOILED WHITE BEANS

Pick over and wash two cups white beans; cover with two quarts cold
water and let soak overnight; drain and place them in a stew-pan, cover
with two quarts cold water, add one small carrot cut in quarters, one
medium-sized onion cut in half, two sprays parsley and one-quarter pound
of lean salt pork, one-half tablespoon salt; cover and cook slowly until
beans are tender (about two hours). Remove vegetables, drain beans. Chop
the pork and mix with beans.

CELERY SALAD

Scrape and wash the tender hearts of crisp celery, cut in one-inch
pieces; cut pieces in straws lengthwise; there should be two cups. Add
one cup blanched and shredded almonds, mix well and marinate with French
Dressing and let stand one hour. Drain and arrange in nests of heart
lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced
(using the heart rings). Mask with Mayonnaise or with Boiled Salad
Dressing.

SQUASH PIE (ECONOMICAL)

Bake the half of a Hubbard squash, scoop out the pulp, rub through a
strainer. (There should be one and one-half cups.) Add one cup hot milk,
one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger,
one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie
pan with Plain Paste, put an extra rim of pastry around edge of pie,
flute rim and turn in mixture. Bake thirty minutes in a moderately hot
oven.

[Sidenote: _February_

_Fourth Sunday_]

Menu

TOMATO SOUP

ROAST GUINEA FOWL--GIBLET SAUCE

RHUBARB SAUCE

POTATO SOUFFLES--EGG-PLANT WITH FINE HERBS

DRESSED HEAD LETTUCE

ORANGE ICE--CHOCOLATE JUMBLES

COFFEE

* * * * *

TOMATO SOUP

1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.
2 slices onion.
2 sprays parsley.
Bit of bay leaf.
4 cloves.
1/2 teaspoon peppercorns.
Few gratings nutmeg.
3 tablespoons butter.
2 tablespoons flour.
Salt, pepper, cayenne.

PROCESS: Cook the first six ingredients together twenty minutes. Rub
through a puree strainer, keep hot. Melt butter in a sauce-pan, add
flour and stir to a smooth past