1 tablespoon gelatin in
1/4 cup cold water, dissolve over hot water and add slowly to
1 cup mayonnaise dressing. Mix with other ingredients and pack in
star-shaped mold. Chill, turn out on bed of
Lettuce leaves. Fill center and cover outside with
Mayonnaise dressing and sprinkle with
3 yolks hard-cooked eggs rubbed through strainer.

The stock in which mushrooms are cooked may be used in Chicken and Clam
Bouillon or in a sauce for another meal.

QUICK PARKER HOUSE ROLLS

Sift together
2 1/2 cups bread flour
1 tablespoon sugar and
1 teaspoon salt. With tips of fingers work in
2 tablespoons shortening. Add
1 yeast cake dissolved in
1/3 cup lukewarm water and
1/2 cup milk. Beat well, let rise, turn out on floured cloth or board
and roll lightly 1/3 inch thick. Shape in long ovals, dip lower half in
Melted butter, fold double, buttered side up, and place in pans close
together. Let rise and bake in hot oven 10 minutes at 425 degrees F.
and 10 minutes at 400 degrees F. Brush with melted butter just before
removing from oven.

LITTLE CHOCOLATE CAKES

Put in double boiler
2 squares chocolate, broken in small pieces
1/2 cup milk and
2 egg yolks. Cook, stirring constantly until thick and smooth. Remove
from fire and add
1 cup sugar and
3 tablespoons butter and
1 1/4 cups bread flour, alternately with
1/2 cup milk in which
1/2 teaspoon soda is dissolved. Beat well and fold in
2 egg whites beaten stiff and
1/2 teaspoon vanilla. Pour into greased individual tins and bake
15 minutes at 450 degrees F. Cover with
Cream frosting in different colors.

CREAM FROSTING

Beat
1 egg white until stiff, add
2 teaspoons cream
1/2 teaspoon vanilla and, slowly,
3/4 cup confectioners' sugar, and more if needed to make of right
consistency to spread. Divide into several portions, and color with
a bit of
Color paste, pale yellow, pink, green, or lavender.

PINEAPPLE SMASH

Boil together for 10 minutes
2 cups water and
1 cup sugar. Add
1 pint can grated pineapple and
Juice of 3 lemons. To 1 cup of mixture add
1/3 cup ice water and freeze until firm. Cool remainder and strain
over block of ice. Add just before serving
1 1/2 pints ginger ale and serve in tall glasses with a
Ball of the pineapple sherbet in each glass. Garnish with sprigs of
Mint and
Maraschino cherries.

[Illustration: PINEAPPLE SMASH]

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