wooden spoon thick like honey, remove from range and add eight
tablespoons of the syrup to the stiffly beaten whites of eggs, beating
constantly. Return remaining syrup to range, continue cooking until
syrup spins a thread at least five inches in length. Pour syrup in a
thin stream onto first mixture and beat until cool and slightly glazed
on side of bowl. Spread thickly on cake.

[Sidenote: _April_

_Second Sunday_]

Menu

SMOKED STURGEON CANAPE

CLAM BROTH BUTTERED WAFERS

BROILED FINNAN HADDIE

POTATOES ON THE HALF SHELL

PEGGY'S SOUR CABBAGE

CHEESE SOUFFLE

STRAWBERRY SHORTCAKE

COFFEE

* * * * *

SMOKED STURGEON CANAPE

Cut stale white bread in one-third inch slices, trim off crust and cut
slices in crescents or triangles--then saute a golden brown in butter.
Spread with Anchovy paste or with French mustard, then arrange flaked
smoked sturgeon over canapes. Sprinkle thickly with finely chopped
olives and pimentos. Garnish each with a rolled fillet of Anchovy.
Dispose each canape on a bread and butter plate covered with a paper
doily and garnish with sprays of parsley.

CLAM BOUILLON

1 peck of clams (in the shells).
3 cups cold water.
Salt, pepper.
Whipped cream.

PROCESS: Wash and scrub clams with a stiff brush, changing the water
until no sand is seen in bottom of vessel. Put in a kettle, add cold
water, cover closely and bring water gradually to boiling point, steam
until all the shells are opened. Remove clam with shells, strain broth
through double cheese-cloth, season and serve hot in hot bouillon cups.
Drop a spoonful of whipped cream on top of each service and sprinkle
with paprika.

BROILED FINNAN HADDIE

Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover
with cold water and let soak one hour. Drain; cover with hot water, let
soak fifteen minutes. Drain again and wipe dry; brush over with soft
butter and broil fifteen minutes over a slow fire or some distance from
the flame if cooked with gas. Remove to hot serving platter and spread
with Maitre d'Hotel Butter.

POTATOES ON THE HALF SHELL

Select smooth, large, uniform sized potatoes; wash and scrub them
carefully with a brush. Bake and cut them in halves lengthwise; scoop
out the pulp from shells, being careful not to break them. Press p