ew
gratings of onion. Heat to boiling point, boil three minutes and serve
in sauce boat. Onion may be omitted.

STUFFING FOR LAMB

2 cups soft bread crumbs.
1/4 cup butter.
1/4 cup hot water.
1 tablespoon poultry seasoning.
1 tablespoon finely chopped onion.
1/2 tablespoon finely chopped parsley.
Salt, Pepper.

PROCESS: Melt butter in hot water, add to bread crumbs, toss lightly
with a fork. Add remaining ingredients in the order given. If desired
moister, increase the quantity of hot water.

SWEET POTATOES, SOUTHERN STYLE

Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half
inch thick. Arrange in layers in a well-greased quart baking dish. Cover
each layer generously with brown sugar and dots of butter, a sprinkle of
salt and pepper. Continue until dish is full. Add one cup hot water and
bake in hot oven until liquor is "syrupy" and potatoes are brown on top.

BUTTERED STRING BEANS

Remove the strings and cut beans diagonally in one-half inch pieces.
Wash and cook in boiling water from one to three hours, adding salt the
last half hour of cooking. Drain and reheat in White Sauce or dress with
melted butter, pepper and more salt if needed. If canned beans are used
(and they would be in some localities at this season of the year) turn
them from the can into sauce-pan and reheat them in their own liquor.
Drain and dress them with melted butter, salt, and pepper.

CABBAGE SALAD

Use only the center of a firm head of white cabbage. Shred it very fine
and cover with ice water until crisp. Drain thoroughly and mix with one
medium-sized, thinly sliced Spanish onion. Mix with either French or
Cream Salad Dressing (for recipe see Page 105).

APPLE CAKE WITH LEMON SAUCE

2 cups flour.
1/2 teaspoon salt.
1/2 teaspoon soda.
1 teaspoon cream of tartar.
3 tablespoons Cottolene.
1 egg well beaten.
7/8 cup milk.
4 tart, fine flavored apples.
3 tablespoons granulated sugar.
1/4 teaspoon cinnamon.

PROCESS: Mix and sift the dry ingredients in the order given; rub in
Cottolene with tips of fingers; add beaten egg to milk and add slowly to
first mixture stirring constantly, then beat until dough is smooth.
Spread dough evenly in a shallow, square layer cake pan to the depth of
one inch. Core, pare and cut apples in eighth