e of salt. Chill and pour over watermelon balls.

CONSOMME PRINTANIERE

To one quart of Chicken Consomme add one tablespoon each of cooked
carrot and turnip, cut in small fancy shapes (using French vegetable
cutter for this purpose), small peas, French beans and asparagus tips.
Heat these vegetables in a small quantity of hot consomme; drain, place
them in hot soup tureen and pour over boiling consomme.

IMPERIAL RINGS

Cut stale bread in one-third inch slices. Stamp out circles three inches
in diameter; with a smaller cutter (size of top of pepper shaker) cut
out center, leaving rings about one-third inch wide. Brush with melted
butter, sprinkle lightly with salt and paprika, and brown delicately in
the oven. Serve in a circle overlapping each other on a plate covered
with a doily.

STUFFED HEARTS WITH VEGETABLES

Clean and wash three calves' hearts; stuff and skewer into shape. Draw
small strips of salt pork (lardoons) through edges of hearts. Sprinkle
with salt and pepper, dredge with flour and brown well in hot Cottolene,
with two slices onion, four slices carrot, one blade celery cut fine,
two sprays parsley, two small bits bay leaf, three cloves and one-half
teaspoon peppercorns. When hearts are richly browned, remove to Dutch
oven, casserole or deep baking dish. Add two cups Brown Stock, cover
closely and cook slowly in the oven until tender (about two hours),
basting six times while cooking.

Cut three slices of stale bread one-third inch thick, shape with large
round cutter; with a small cutter remove centers to form rings: brush
with melted butter and brown delicately in the oven. Arrange them on hot
serving platter, set a heart in each ring and surround with new carrots
and turnips cut Julienne style and cooked in boiling salted water until
tender. There should be one and one-half cups each. Drain and dress with
Maitre d'Hotel Butter.

STUFFING FOR HEARTS

1/2 cup cracker crumbs.
1/2 cup stale bread crumbs.
2 inch cube fat salt pork finely chopped.
2 blades celery finely chopped.
1/2 teaspoon finely chopped parsley.
1 tablespoon onion finely chopped.
Salt, pepper.

PROCESS: Mix ingredients in the order given and season well with salt
and pepper.

POTATO PUFF

Prepare two and one-half cups hot mashed potatoes. Add two and one-half
tablespoons butter, one-half teaspoon baking powder, season with salt
and pepper and