r from which it was drained. This may be slightly thickened with
arrowroot, allowing one teaspoon arrowroot to each cup of liquor.

BATTER FOR FRITTERS

1 cup bread flour.
1 tablespoon sugar.
1/4 teaspoon salt.
2/3 cup milk.
1/2 teaspoon melted Cottolene.
White one egg beaten stiff.

PROCESS: Mix flour, sugar and salt. Add milk slowly, stirring constantly
until batter is smooth; add Cottolene and white of egg. Batter must be
smooth as cream.

RED CABBAGE, CELERY AND ONION SALAD

Select a small, solid head of red cabbage; remove the wilted leaves. Cut
in quarters and cut out the tough stalk and the coarse ribs of the
leaves. Cover with cold water and let soak until cabbage is crisp;
drain, then shave in thin shreds, and mix with the hearts of two or
three heads (according to their size) of crisp celery, cut in small
pieces crosswise. Add one medium-sized Spanish onion, finely chopped,
and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or
in nests of cress.

STEAM CURRANT PUDDING

3 tablespoons Cottolene.
1/2 cup sugar.
2-1/2 cups flour.
3-1/2 teaspoons baking powder.
1/2 teaspoon salt.
1 egg well beaten.
1 cup milk.
1/2 cup currants.

PROCESS: Mix and sift the dry ingredients (reserving two tablespoons
flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons
flour over cleaned currants, add to first mixture; add milk gradually,
beat well and turn into a buttered mold; cover and steam two hours.
Serve with Dried Apricot and Hard Sauce.

DRIED APRICOT SAUCE

Wash and pick over dried apricots, soak over night in cold water to
cover. Cook until soft and quite dry, in the water in which they were
soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a
spoonful on each portion of pudding, place a small star of Hard Sauce in
center and serve.

[Sidenote: _March_

_Second Sunday_]

Menu

CHICKEN STEW WITH DUMPLINGS

ONIONS IN CREAM STEWED CORN

WATERCRESS AND EGG SALAD

RHUBARB PIE CREAM CHEESE

COFFEE

* * * * *

STEWED CHICKEN

Dress, clean and cut up a chicken (a year old). Put in a stew-pan, cover
with boiling water. Add one small onion sliced, two stalks celery cut in
pieces, two sprays parsley and one-ha