/3 cup Cottolene.
3/4 teaspoon salt.
1/2 teaspoon baking powder.
Ice water.

PROCESS: Mix salt with flour, cut in Cottolene (except one tablespoon)
with a knife, moisten with cold water. Turn on a floured board, pat and
roll out, spread with tablespoon of Cottolene and dredge lightly with
flour, then roll sheet like a jelly roll; divide in two equal parts.
Roll out a trifle larger than pie tin.

[Sidenote: _September_

_Third Sunday_]

Menu

VEAL, SPANISH STYLE, (IN CASSEROLE)

STUFFED POTATOES--TURNIPS IN CREAM SAUCE

STEWED CORN AND TOMATOES

DRESSED ENDIVE

PEACH DUMPLINGS--SHERRY SAUCE

COFFEE

CIDER

* * * * *

VEAL, SPANISH STYLE, (IN CASSEROLE)

2 pounds veal, cut from leg.
1/3 cup fat salt pork or bacon.
3/4 cup fine, soft bread crumbs.
1 teaspoon salt.
1/8 teaspoon black pepper.
Few grains cayenne.
1 teaspoon chopped parsley.
2 cups cooked and strained tomato pulp.
1/2 green pepper finely chopped.
1/2 onion finely chopped.
1 egg slightly beaten.
Soda.
Worcestershire Sauce.

PROCESS: Remove all fat tissue and skin from veal; remove skin from
pork. Pass both through meat grinder twice, add crumbs and seasonings,
except tomato, onion and green pepper; mix thoroughly and bind together
with egg. Shape in balls the size of a small egg. Roll in flour and
saute a rich brown in Cottolene made hot in an iron frying pan. Heat
tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and
one-half tablespoon Worcestershire Sauce. Turn into a warm casserole,
add chopped pepper and onion. Dispose balls over sauce, rinse frying pan
with a little boiling water or Brown Stock and pour over balls. Cover
and let simmer in a moderate oven two hours. Serve from casserole, or
arrange on a hot platter and surround with a border of boiled rice
sprinkled with finely chopped parsley; place a spray of parsley in each
meat ball.

STUFFED POTATOES

Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise
slice from each; scoop out potato with a spoon using care that the
shells are not broken. Pass through ricer, add two tablespoons butter,
season with salt and pepper, one-half cup hot milk or cream. Add two egg
yolks well bea