e, let cook one minute; dilute with
tomato mixture to the consistency to pour. Combine mixtures and season
with salt, a few grains cayenne and a grating of nutmeg. Reheat and
serve with crisp, toasted Saratoga Wafers.

ROAST GUINEA FOWL

Clean, singe, draw and truss in the same way as for roasting chicken.
Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of
fat salt pork over the breast, wings and legs. Place in a covered
roasting pan, pour in one-half cup water, set in oven and roast from
forty-five minutes to one hour (continue cooking if liked well done),
turning so as to brown evenly. (When the roasting pan is used there need
be no basting.) If roasted in an open dripping-pan, baste every ten to
fifteen minutes. The flesh of this bird is dry and is therefore best
cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce.
(See Page 154.)

RHUBARB SAUCE

The young, tender stalks of rhubarb need only be washed, tops and root
cut off, then cut in one-inch pieces (without peeling). Put in a
sauce-pan, add just enough water to prevent burning. Cook slowly until
soft. Add sugar to sweeten to taste, cook five minutes, cool and turn
into serving dish.

POTATO SOUFFLES

Select six medium-sized, rather flat potatoes. Wash, pare and trim them
square, then cut lengthwise in slices one-eighth of an inch thick (no
thicker). Wash and dry them on a towel. Drop a few at a time into hot
Cottolene (not smoking hot), fry them four minutes, turning them
occasionally. Remove with skimmer to a croquette basket, let stand five
minutes while the fat is heating. When hot enough to brown an inch cube
of bread in forty seconds, place the basket containing potatoes into
fat, shake constantly and fry two minutes. Drain on brown paper. Repeat
process until all potatoes are used. Sprinkle with salt and dispose
around roasted Guinea Fowl.

EGG-PLANT SAUTE (WITH FINE HERBS)

Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with
salt and pile in a colander. Cover with a plate and weights to press out
the acrid juice; let stand two hours, sprinkle with pepper, dredge with
flour, and saute in hot butter until crisp and a golden brown. Mix
together one-half teaspoon each finely chopped parsley and chives,
one-fourth teaspoon very finely chopped chervil and sprinkle lightly
over egg-plant as soon as crisp. Arrange on hot serving dish and serve
at once.

DRESSED HEAD LETTUCE

Remov