ture together. Refill halves of eggs with this mixture, heaping it
pyramid-like. Turn mold of spinach on hot serving dish and surround with
stuffed eggs.

PRUNE AND NUT SALAD

Buy very select prunes for this purpose (tins holding one or two pounds
are best), cook prunes in the usual way, letting the liquor evaporate
during the latter part of cooking. Prunes should not be as well done as
when serving them as sauce. Drain prunes from the liquor and chill them.
Remove the stones carefully, cut prunes in five pieces lengthwise. Cut
pecan nut meats in four pieces lengthwise. Mix prunes and nut meats,
sprinkle with salt and paprika. For one-half pound prunes and one-fourth
pound shelled nut meats allow one cup whipping cream. Whip cream until
solid, season with one-half teaspoon each salt and paprika; add two
tablespoons lemon juice and one and one-half tablespoons Sherry wine
slowly, while beating constantly. Mix two-thirds of the cream with the
prunes and nuts. Arrange the heart leaves of lettuce on cold, individual
salad plates, pile some of the mixture in each and mask with remaining
whipped cream. Arrange three pieces of prunes on top of each portion,
radiating from center, and place a cherry or strawberry on top of each.

STEAMED SNOW BALLS

(For recipe, see page 168.)

COCOANUT CAKE

2/3 cup Cottolene.
2 cups sugar.
3 eggs.
3 cups flour.
5 teaspoons baking powder.
1/4 teaspoon salt.
1 cup milk.
1/2 teaspoon each lemon and vanilla.

PROCESS: Cream Cottolene, add one cup sugar gradually, stirring
constantly. Beat yolks thick and light, add remaining cup sugar
gradually, continue beating. Combine mixtures. Mix and sift flour,
baking powder and salt. Add to first mixture alternately with milk. Add
vanilla and fold in the whites of eggs beaten stiff and dry. Turn into
two well-greased, square cake pans and bake fifteen minutes in a
moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle
heavily with fresh grated cocoanut, cover with remaining layer. Spread
top and sides with frosting, and sprinkle with cocoanut before frosting
glazes.

BOILED FROSTING

2 cups sugar.
1/4 teaspoon cream of tartar.
1/2 cup water.
Whites 2 eggs.

PROCESS: Mix sugar, cream of tartar and water in a sauce pan. Place on
range and stir until mixture begins to boil. When syrup drops from the