ten, then fold in the stiffly beaten whites. Refill shells
with this mixture, using pastry bag and rose tube or pile it lightly
with spoon (do not spread smoothly). Bake in a hot oven until potatoes
are well puffed and browned.

TURNIPS IN CREAM SAUCE

Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in
boiling salted water until tender (from forty minutes to one hour).
Drain well and reheat in White Sauce using cream in place of milk in
sauce. (For Cream Sauce see Page 151.)

STEWED CORN AND TOMATOES

Cut the corn from six ears of tender, sweet, green corn; scrape the cobs
with back of knife. Cook until tender in as little water as possible,
then add an equal quantity of stewed tomatoes. Add one-third cup butter
and one tablespoon sugar. Season with salt and pepper, heat to boiling
point and turn into hot serving dish.

DRESSED ENDIVE

Marinate the bleached leaves of crisp endive with French Dressing,
adding one and one-half tablespoons finely chopped chives and one-half
tablespoon Nasturtium seed cells finely chopped, to the dressing just
before pouring over Endive.

PEACH DUMPLINGS

2 cups flour.
4 teaspoons baking powder.
1/2 teaspoon salt.
1-1/2 cups granulated sugar.
2 tablespoons Cottolene.
7/8 cup cream.
Peaches.
2-1/2 cups cold water.

PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
with tips of fingers, add cream gradually, cutting it in with a knife.
Turn on a floured board, knead slightly, pat and roll out to one-half
inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe
peaches, cut in halves lengthwise, remove stones, cut in quarters and
place three-quarters of a peach on each circle of dough, enclose them,
pressing the edges together. Place in a buttered, granite dripping pan
one and one-half inches apart, sift sugar around dumplings and pour cold
water over sugar. Bake in a hot oven twenty minutes, basting three
times. Serve with Hard or

SHERRY SAUCE

3 tablespoons butter.
1/2 cup sugar.
2 egg yolks well beaten.
3/4 cup cream.
3 tablespoons sherry wine.
Few grains salt.
1/8 teaspoon nutmeg.

PROCESS: Cream butter, add sugar, egg yolks, salt and gradually the
cream, stirring constantly. Cook over hot water until mixture coats the
spoon; add sherry and beat again. Turn in