and stir until sugar
is dissolved, pour over mint (there should be four tablespoons of mint),
place on back of range and infuse for one-half hour.

NEW POTATOES WITH NEW PEAS

Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page
78), omitting the Chives. Cook one cup of new peas until tender, in as
little boiling salted water as possible. Drain; add to potatoes. Reheat
potatoes and peas in Cream Sauce.

SWISS CHARD WITH BACON

Wash and pick over Swiss Chard. Cook in boiling salted water, using just
enough water to prevent Chard from burning. Drain and chop fine. Arrange
in a mound on a chop platter, surround (crown fashion) with
"hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a
slice off the large end of each egg so that they will stay in place. Cut
five slices of bacon in narrow strips crosswise. Try out one-third cup.
Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour
while hot over the Swiss Chard, scattering the scraps of bacon over top
of mound.

CHERRY DUFF

4 cups pitted cherries.
2 cups sugar.
1 teaspoon lemon juice.
1-1/2 tablespoons Cottolene.
2 cups flour.
4 teaspoons baking powder.
1 teaspoon salt.
3/4 cup milk or thin cream.

PROCESS: Mix and sift flour, baking powder and salt; rub Cottolene in
lightly with the tips of fingers; add milk and mix to soft dough. Put
sugar, cherries, drained from juice, and lemon juice in bottom of
well-greased baking dish. Cover with dough, place in steamer, set over
kettle of boiling water, lay a crash towel over steamer, replace cover,
and steam pudding forty-five minutes. Serve with cherry juice, thickened
with arrow root and sweetened.

_July_

_I'm quite ashamed--'tis mighty rude
To eat so much--but all's so good!_
--_Pope._

[Illustration]

[Sidenote: _July_

_First Sunday_]

Menu

COLD CONSOMME

VEAL LOAF (HOT)--TOMATO SAUCE

(OR)

COLD--WITH STRING BEAN SALAD

SARATOGA CHIPS BEETS IN DRAWN BUTTER

FIGS IN SHERRY JELLY WITH WHIPPED CREAM

NUT AND RAISIN CAKE WITH CARAMEL FROSTING

ICED COFFEE

* * * * *

CHICKEN CONSOMME (COLD)

Place a four-pound fowl in stock pot and a small knuckle of veal; add
f