.
1/2 teaspoon salt.
1/4 teaspoon pepper.
1 dozen olives.

PROCESS: Melt butter in sauce-pan, add onion and cook until delicately
browned; remove onion and stir butter until well browned; add flour
sifted with seasonings, stir to a smooth paste and continue browning.
Add stock gradually, beating constantly. Pare the meat from olive pits,
leaving it in one continuous curl. Cover with boiling water and cook six
or seven minutes. Drain and add to Sauce.

GLAZED SWEET POTATOES

Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in
boiling salted water; drain and cut lengthwise in halves. Arrange them
in a well-buttered granite dripping pan. Make a syrup by boiling one cup
sugar with one-half cup water and two tablespoons butter three or four
minutes. Dip each piece of potato into syrup and arrange in dripping
pan. Bake until potatoes are tender (about forty minutes) basting two or
three times with remaining syrup. Oven should not be too hot as these
potatoes will scorch easily.

"THORN" APPLES

Prepare a syrup by boiling two cups sugar and one and three-fourths cups
water ten minutes. Wash, wipe, core and pare the desired number of
apples (about eight for this quantity of syrup). Drop apples into syrup
when pared, to prevent discoloration. Cook until tender, skimming syrup
when necessary. Use a deep sauce-pan for this purpose, as apples cook
better when covered with syrup. Better cook four apples at a time. Drain
from syrup and fill the cavities with quince jelly and stick apples
thickly with blanched and shredded almonds slightly toasted. Cut the
almonds lengthwise in three pieces, then divide, making six "thorns." It
is best to toast them in the oven until they are a golden brown.

HAWAIIAN SALAD

Arrange slices of canned Hawaiian pineapple, drained from the liquor in
the can, in nests of crisp lettuce heart leaves. Pile on these Malaga
grapes peeled, cut in halves lengthwise and seeds removed, mixed with an
equal quantity of English walnut meats broken in pieces. Sprinkle
thickly with candied cherries, cut in fine shreds or chopped. Moisten
with French Dressing No. 2.

FRENCH DRESSING NO. 2

1/4 teaspoon salt.
1/4 teaspoon paprika.
Few grains cayenne.
6 tablespoons olive oil.
2 tablespoons lemon juice or
1 tablespoon Tarragon vinegar and
1 of lemon juice.

PROCESS: Put dry ingredient