E
or
CHICKEN IN ASPIC IN INDIVIDUAL MOULDS

POTATOES AU GRATIN

TOMATO WAFFLES

SALAD ROLLS

CHILLED CUCUMBERS

MARSHMALLOW PUDDING
or
FIG CUSTARD

COFFEE FRAPPE ICED COCOA
GRAPE JUICE.

Ham Mousse

One tablespoonful granulated gelatine, one half cup hot water, one can
Veribest Deviled Ham, teaspoonful mustard (mixed), one half cup rich
cream.

Dissolve the gelatine in the hot water, and add to the ham; season with
the mustard, add the cream beaten stiff and pour into a mould which has
been previously wet with cold water. Chill. Turn out to serve and
garnish with parsley.

Creamed Chicken

Make a plain white sauce of one tablespoonful butter, one tablespoonful
flour and one cup of milk with seasoning of salt and pepper. When this
is ready add the contents of a can of Veribest Boned Chicken, gently
pulling apart the flakes of meat with a fork. When thoroughly heated
serve in a roll which has been hollowed out for the purpose, with a
garnish of cooked asparagus stalks.

Tongue Toast

Remove the contents of a can of Veribest Lunch Tongue and cut in dice.
Add a little cream and the beaten yolk of one egg. Simmer for a few
minutes and serve on squares of toast.

Potatoes au Gratin

Dice enough cold boiled potatoes to measure one pint. Put one
tablespoonful of butter and the same amount of flour in a saucepan with
a little salt and pepper. Cook till well mixed, then add one cupful of
milk and stir until smooth and thick. Add the potatoes and simmer five
minutes, then pour into a buttered, shallow baking dish. Mix one scant
cupful of fine, dry bread crumbs with one tablespoonful of melted
butter, spread over the potatoes and place in a hot oven until the
crumbs are a golden brown, then serve hot.

Marshmallow Pudding

Make a plain lemon jelly, adding a little sherry wine if desired. Put a
layer of sliced marshmallows in the bottom of the mold, and when the
jelly has begun to set spread a little of it over them. Continue with
jelly and marshmallows till the mold is full, then put away to harden.
Serve with whipped cream.

A Dainty Dessert

Lemon and grape juice frappe is another cool dessert that is also light.
To make it, boil a pint of water with two cupfuls of granulated sugar
for ten minutes and cool it. Then add a little cinnamon and half a
cupful of lemon juice, and lastly a quart of Armour's grape juice.
Freeze and serve in cups, wit