1 1/4 cups sifted confectioners' sugar a tablespoon at a time,
beating constantly and occasionally setting over hot water to keep
it lukewarm.

PERCOLATED COFFEE II

Put in upper part of percolator coffee pot
1 cup finely ground coffee. Pour in
3 pints boiling water and percolate about 10 minutes.
Put
Cream and
Sugar in the cups. Pour in the coffee and serve.

One-half cup cream left from making the parfait may be diluted with
1/2 cup milk and used for the coffee.

* * * * *

MENU IX

Chicken and Clam Bouillon with Pimiento Cream
Chicken Terrapin
Waffles
Spiced Figs

or

Star Chicken Salad
Quick Parker House Rolls
Little Chocolate Cakes
Pineapple Smash

PRELIMINARY PREPARATIONS

Chicken and clam bouillon made ready to reheat
Pimientos ready to be added to cream
Ingredients prepared for chicken terrapin or
Salad made
Spiced figs prepared at any time
Dry ingredients mixed for waffles or
Rolls baked or ready to bake
Pineapple mixture cooked
Cakes made

MARKET ORDER

4 pound fowl
2 quarts clams in shell
1 quart milk
1/2 pint sour cream
1/4 cup cream
1/2 pound butter
9 eggs
1 onion
1 green pepper
4 lemons
1 carrot
1 bunch mint
1/2 pound pulled figs
1/4 pound mushrooms
2 roots celery
1 head lettuce
Chicken stock
1 can pimientos
4 ripe olives
1/4 bottle commercial pectin
1 pound Brazil nuts
1 can grated pineapple
1 1/2 pints ginger ale
1 pint mayonnaise dressing
8 maraschino cherries
1/8 pound chocolate
1 yeast cake
Color pastes
Parsley
2 tablespoons salad oil
1/2 package gelatin
1/2 pound confectioners' sugar

CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM

Wash and scrub
2 quarts soft-shell clams in shell, put in kettle with
2 cup cold water, cover and cook till shells open. Strain liquor
through double cheesecloth. Add enough
Chicken stock, well seasoned, to make 1 quart. Add more
Seasonings if needed and serve in bouillon cups with
Pimiento cream. Clams may be used as steamed clams, if desired.

[Illustration: Chicken and clam bouillon]

PIMIENTO CREAM

Mix
1/4 cup cream
Few grains salt and
2 tablespoons pimiento, rubbed through a sieve. Beat until stiff and
serve on bouillon or on any cream soup.

CHICKEN TERRAPIN

Mash
Yolks of 3 hard-cooked eggs, add
5 tablespoons flour
1 teaspoon mustard
1 1/4 teaspoons salt
1/4 teaspoon white pepper and
3 tablespoons