these shreds over each portion and, just before serving,
marinate each with French Dressing.

VANILLA ICE CREAM

3/4 cup sugar.
1/3 cup water.
1 quart cream.
1-1/2 tablespoons vanilla.

PROCESS: Make a syrup by boiling sugar and water three minutes. Cool
slightly and add to cream, add vanilla and freeze in the usual way. Pack
in a brick-shape mold. Bury in salt and ice, let stand several hours.
Remove from mold to serving platter and pour around each portion Hot
Chocolate Sauce.

HOT CHOCOLATE SAUCE

Melt two squares chocolate in a sauce-pan, add one cup sugar, one
tablespoon butter and two-thirds cup boiling water. Simmer fifteen
minutes. Cool slightly and add three-fourths teaspoon vanilla.

COCOANUT CUBES

Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet.
When cool cut in two-inch cubes and cover each cube with Boiled
Frosting; sprinkle thickly with fresh grated cocoanut.

CHOCOLATE NUT CAKE

1/3 cup Cottolene.
2 cups sugar.
4 eggs.
1 cup milk.
2-1/3 cups flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
2 squares chocolate melted.
3/4 cup English walnut meats broken in pieces.
1/2 teaspoon vanilla.

PROCESS: Cream Cottolene, add gradually one cup sugar, stirring
constantly. Beat egg yolks thick and light, add gradually remaining cup
of sugar; combine mixtures. Add melted chocolate. Mix and sift flour,
baking powder and salt; add to first mixture alternately with milk. Add
nut meats and vanilla, then cut and fold in the whites of eggs beaten
stiff. Turn into a well-greased tube pan and bake forty-five minutes in
a moderate oven. Cool and spread with boiled frosting.

[Sidenote: _January_

_Second Sunday_]

Menu

CONSOMME WITH EGG BALLS

CELERY OLIVES

BREADED SEA BASS--SAUCE TARTARE

NORWEGIAN POTATOES STEWED TOMATOES

CABBAGE RELISH

LEMON PIE CHEESE

CAFE NOIR

* * * * *

CONSOMME WITH EGG BALLS

To six cups of hot Consomme add egg balls, serving three or four in each
portion.

EGG BALLS

1 hard cooked egg.
1/8 teaspoon salt.
Few grains pepper.
Few drops onion juice.
1 teaspoon thick cream.
1/4 teaspoon finely chopped p