h
tips of fingers, add milk, mixing it in with a knife. This dough must be
soft enough to spread in a shallow, well-buttered pan to the depth of
one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in
halves lengthwise, remove stones and press halves into dough (cut side
up) in parallel rows, leaving a little space between rows. Brush peaches
over with melted butter, sprinkle with raisins, granulated sugar and
lightly with mace. Serve hot with Hard Sauce, or with cream sweetened
and flavored with nutmeg.

_October_

_Oh! You who have been a-fishing
will endorse me when I say,
That it always is the biggest fish
you catch that gets away._
--_Eugene Field._

[Illustration]

[Sidenote: _October_

_First Sunday_]

Menu

SHRIMP COCKTAILS

POTATO SOUP--CROUTONS

BOILED COD--EGG SAUCE

BOILED POTATOES--SCALLOPED TOMATOES

PICKLED BEETS

STEAMED PEACH PUDDING--VANILLA SAUCE

AFTER-DINNER COFFEE

* * * * *

SHRIMP COCKTAILS

Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season
with two tablespoons each tomato catsup, Sherry wine, one tablespoon
lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely
chopped chives and salt to taste. Serve thoroughly chilled in Cocktail
glasses.

POTATO SOUP

4 cups potatoes.
1 large purple-top turnip.
3 cups boiling water.
3-1/2 cups scalded milk.
1 onion sliced.
1/4 cup butter.
1/3 cup flour.
2 teaspoons salt.
1/8 teaspoon pepper.
1/2 cup hot cream.
Parsley.

PROCESS: Wash, pare and cut potatoes in one-fourth inch slices. Wash,
pare and cut turnip the same. Cover with boiling water and cook ten
minutes; drain, add onion and three cups boiling water. Cook until
vegetables are tender; drain and reserve water. Rub vegetables through
strainer, add water, add milk. Reheat and bind with butter and flour
cooked together. Add hot cream and seasonings. Turn into hot tureen and
sprinkle with finely chopped parsley.

BOILED FRESH COD

Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece
of cheese cloth just large enough to cover fish. Place on a trivet in a
kettle, cover with boiling water, and add thr