ce mold of
pressed chicken in center.

CREAM SALAD DRESSING

1-1/2 teaspoon salt.
1/2 tablespoon mustard.
1 tablespoon sugar.
1 egg slightly beaten.
2-1/2 tablespoons melted butter.
3/4 cup cream.
4 tablespoons vinegar.

PROCESS: Mix ingredients in the order given, adding vinegar very slowly,
beating constantly. Cook in double boiler until mixture thickens;
continue beating, strain at once and chill.

LATTICE POTATOES

Wash and pare potatoes of a uniform size. Slice on a corrugated
vegetable slicer, which is made for this purpose. Wash slices in cold
water, changing the water several times; then let stand several hours in
cold water. Drain and dry with crash towels. Fry a few at a time in deep
hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace
paper doily in a fancy basket.

GREEN CORN PUDDING

To two cups of cooked green corn, cut from the cob (or one can of corn)
chopped fine, add two eggs slightly beaten, one teaspoon salt,
one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted
butter, and two cups scalded milk. Mix well and turn into a buttered
pudding dish; bake until firm in moderate oven.

PEACH ICE CREAM NO. 1

1-1/2 cups peach pulp.
1-1/2 cups granulated sugar.
Juice one lemon.
1 quart thin cream.

PROCESS: Pare and stone choice, ripe peaches and rub the pulp through a
puree strainer; add sugar and lemon juice, turn into the can of freezer
packed in ice and salt (using three measures of crushed ice to one of
rock salt); add cream and freeze in the usual way.

RICH CHOCOLATE CAKE

1/2 cup Cottolene.
1-1/2 cups sugar.
4 eggs.
4 squares chocolate.
1 teaspoon cinnamon.
1/3 cup hot water.
1/2 cup milk.
2 cups flour.
3 teaspoons baking powder.
1/4 teaspoon salt.
1 teaspoon vanilla.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt
chocolate over hot water, add hot water specified in recipe and beat
immediately into creamed butter and sugar; add yolks of eggs beaten
until thick and light. Mix and sift flour, cinnamon, baking powder and
salt; add to first mixture alternately with milk, add vanilla. Cut and
fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty
to forty-five minutes. Cover wi