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d cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley. PEAS AND ONIONS--FRENCH STYLE Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without scorching bacon. Remove scraps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add one-third cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve. LETTUCE, PEPPERGRASS AND ONION SALAD Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped peppergrass and small, thinly sliced onions, separating the rings. Marinate with French Dressing; chill and serve. PEACH ICE CREAM No. 2 4 cups milk. 3 cups heavy cream. 1 cup sugar. 1 tablespoon lemon extract. 1/4 teaspoon salt. 2 cups fresh peach pulp. PROCESS: Pare and pit peaches; stew until soft, rub through a sieve. Then mix ingredients in the order given. Add peach pulp and freeze. Let stand two hours before serving. COCOANUT CAKE (For recipe see Page 56.) [Sidenote: _August_ _Second Sunday_] Menu CONSOMME (COLD) BROILED CHICKEN--SAUCE VIENNAISE POTATO ROSES CORN FRITTERS CAULIFLOWER A LA BECHAMEL DRESSED HEAD LETTUCE SALAD ROLLS BLACKBERRY ROLY-POLY CREAMY SAUCE COFFEE * * * * * COLD CONSOMME (For recipe see Page 90.) BROILED CHICKEN Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay open and remove entrails, etc., remove ribs and breast-bone, then cut the tendons at joints. Rub bird over with soft butter, sprinkle with salt and place on a well-greased broiler or in a well-greased wire broiler. Cook twenty-five minutes under a gas flame or over glowing coals, turning often. Baste bird over severa
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