well-greased dripping pan and
add to fat three onions thinly sliced; cook until delicately browned,
stirring often. Sprinkle over onions two tablespoons flour, stir well.
Put two tablespoons vinegar into one-half cup hot water, add slowly to
onions, mix thoroughly. Lay tenderloins over onions, cover closely and
cook in the oven until meat is tender. Dispose tenderloin on hot serving
platter and pour over contents of frying pan. Vinegar may be omitted and
more water added.

BAKED APPLES

Wipe and core eight tart apples; arrange them in a granite dripping pan.
Fill cavities with sugar and drop one-fourth teaspoon butter on top of
each, sprinkle with cinnamon, sprinkle round one-half cup sugar and pour
on one cup cold water. Bake in a slow oven until soft, basting often
with syrup in pan. Dispose on serving dish and sprinkle with granulated
sugar.

SCALLOPED POTATOES

Wash, pare and slice six medium-sized potatoes. Butter a quart baking
dish, lay in a layer of potatoes, sprinkle with salt, pepper, and dot
over with bits of butter, dredge with flour and sprinkle lightly with
chives. Repeat until potatoes are used and two tablespoons each of
butter, flour and chives. Pour over one and one-half cups milk. Cover
and bake one hour in the oven. Remove cover and brown top. Serve in
baking dish.

BERMUDA SALAD

Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon
sugar, one teaspoon salt and cover with ice water. Let stand three
hours. Drain and serve with French Dressing.

APRICOT DUMPLINGS

2 cups flour.
1/2 teaspoon salt.
4 teaspoons baking powder.
1 tablespoon Cottolene.
1 cup thick cream.
Apricots.

PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene
with tips of fingers, add cream, cutting it into flour mixture with a
knife. Mix well. Turn on a floured board, knead slightly and roll out to
one-half inch thickness. Shape with a large biscuit-cutter and place two
halves of peeled apricots (drained from the syrup in the can) on each
circle. Enclose them, pressing edges of dough together. Place them in a
well-buttered granite dripping pan, one and one-half inches apart;
sprinkle round them one cup granulated sugar, pour around two and
one-half cups cold water. Bake in a hot oven twenty minutes, basting
three times during cooking. Serve with

HARD SAUCE

1/2 cup butter.
Sherry wine, bra