e the outer green leaves from two medium-sized heads of crisp head
lettuce. Wash carefully, without separating the leaves; drain dry in a
wire basket or on towels. Cut heads in halves lengthwise and arrange in
salad bowl. Set aside in a cool place, and, just before serving, pour
over French Dressing. Serve at once.

ORANGE ICE

4 cups water.
2-1/2 cups sugar.
2 cups orange juice.
1/2 cup lemon juice.
Rind of two oranges.

PROCESS: Pare the rind as thinly as possible from two oranges; add to
water and sugar, and cook twenty minutes. Remove rind, add fruit juice,
strain, cool and freeze. Serve in stem glasses.

CHOCOLATE JUMBLES

1/3 cup Cottolene.
1 cup sugar.
2 squares chocolate grated.
1 tablespoon milk or water.
2 eggs beaten thick and light.
2 teaspoons baking powder.
2 cups flour.
1/4 teaspoon salt.
1 teaspoon vanilla.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
chocolate, milk and eggs. Mix and sift flour, baking powder and salt;
add to first mixture. Add more flour if necessary. Dough should be soft.
Toss on a floured board, roll out to one-half inch thickness, shape with
a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve
minutes in a hot oven.

_March_

_What and how great the virtue and the art
To live on little with a cheerful heart._
--_Pope._

[Illustration]

[Sidenote: _March_

_First Sunday_]

Menu

SPRING SOUP--CRUSTS

BREAST OF VEAL ROASTED--BROWN SAUCE

SPANISH RICE MASHED PARSNIPS

PINEAPPLE FRITTERS

RED CABBAGE, CELERY AND ONION SALAD

STEAMED CURRANT PUDDING

DRIED APRICOT AND HARD SAUCE

SMALL CUPS COFFEE

* * * * *

SPRING SOUP

3 bunches chopped watercress.
1 bunch young onions.
3 tablespoons butter.
2 tablespoons flour.
1/2 cup thin cream.
Yolk 1 egg slightly beaten.
Salt, pepper.
Parsley finely chopped.

PROCESS: Pick off the leaves of cress and chop fine. Cut onions in thin
slices. Cook watercress and onions in butter five minutes (without
browning), add flour and salt, stir until smooth,