ated,
One teaspoon of paprika,
One and one-half teaspoons of salt.

Turn on a greased platter and set to cool. Mould. It takes about four
hours to become firm enough to mould into cutlets. Mould into shape
and then roll in flour and dip in beaten egg, then in fine crumbs and
fry until golden brown in hot fat. Garnish with watercress.

COUNTRY CHEESE SANDWICHES

Place one cup of country or buttermilk cheese in a bowl and add

One-half cup of thick mayonnaise,
One onion, chopped very fine,
One green pepper, chopped very fine,
Two teaspoons of salt,
Two teaspoons of paprika,
One-half teaspoon mustard.

Mix thoroughly and then spread the rye bread with English butter,
and then spread the filling between the slices of bread and cut into
finger-width strips.

CHEESE SANDWICHES

Place in a bowl

One-half cup of grated cheese, and then add
One tablespoon of grated onion,
Two tablespoons of finely minced green peppers,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.

Mix thoroughly and then spread between the bread as prepared for bread
and butter sandwiches.

A FEW POINTERS ABOUT VEGETABLES

Do not oversalt vegetables. Never salt while cooking; too much
salt not only toughens the delicate fibres but also neutralizes the
valuable mineral content.

Add just sufficient boiling water to cover and then bring to a boil.
Then cook slowly until tender. Do not cover the saucepan in which the
vegetables are cooking. This condenses the steam which contains the
volatile oils and thus darkens the vegetable.

PUREE OF PEAS

Rub one cup of cooked peas through a sieve and add

One cup of milk,
One-half cup of water,
One tablespoon of cornstarch,
One teaspoon of grated onions,
One teaspoon of finely chopped parsley.

Dissolve the starch in the water and add the balance of the
ingredients to the pea puree. Bring to a boil and cook for five
minutes. Season with salt and pepper and serve with croutons or toast,
slices of bread cut in half-inch blocks.

PEA SOUFFLE

Place in a bowl

One cup of thick cream sauce,

and then rub

Four tablespoons of cooked peas through a sieve.

Now add

Five tablespoons of bread crumbs,
One teaspoon of grated onion,
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
Yolks of two eggs.

Beat to mix, then fold in the stiffly beaten whi