RY SHORT CAKE

(For recipe see Page 59.)

_June_

_Nothing lovelier can be found
In woman, than to study house good._
--_Milton._

[Illustration]

[Sidenote: _June_

_First Sunday_]

Menu

CONSOMME BROWNED CRACKERS

LAMB CHOPS BREADED--MAITRE D'HOTEL BUTTER

NEW POTATOES CHIVE SAUCE

GREEN PEAS

JUNE SALAD

CHERRY PIE

ICED TEA--CAFE NOIR

* * * * *

CONSOMME PRINCESS

Add to Consomme small green peas and tiny cubes of cold cooked breast of
chicken. (For recipe for Consomme see Page 149.)

BROWNED CRACKERS

Split crackers, arrange them in a dripping pan, place in a moderate oven
until crisp and delicately browned.

LAMB CHOPS BREADED

Prepare loin or French chops as for broiling. Dip in crumbs, egg
(diluted with cold water, allowing two tablespoons water to each egg),
add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain
on brown paper and spread with Maitre d'Hotel Butter.

NEW POTATOES WITH CHIVE SAUCE

Scrape off the skin, remove the "eyes" with a sharp pointed knife and
scrub them with a vegetable brush, rinse thoroughly and put in sauce
pan, add boiling water to cover; season with salt, cover and cook until
soft, drain. If small, serve whole; if large, cut them in one-half inch
cubes and reheat in Chive Sauce.

CHIVE SAUCE

To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives.

GREEN PEAS

Cook peas in boiling water. Use just enough water to prevent them from
burning. Add salt fifteen minutes before removing them from fire. Season
with butter and pepper.

JUNE SALAD

Remove stones from red and pink Ox-heart cherries and cut them in halves
lengthwise. Remove the pulp from oranges and cut in inch cubes; peel
bananas and cut in one-half inch cubes. Use equal quantities of each and
marinate with French Dressing No. 2. Serve in nests of heart lettuce
leaves and mask with Mayonnaise.

FRENCH DRESSING No. 2

1/4 teaspoon salt.
4 tablespoons Olive oil.
1/8 teaspoon paprika.
2 tablespoons lemon juice.

PROCESS: Put seasoning in small bowl, add oil slowly, stirring
constantly; add lemon juice slowly, continue beating until all is used.
Chill, beat again and turn over fruit.

MAYONNAISE DRESSING