RICE STUFFING

2 cupfuls boiled rice 4 tablespoonfuls butter
2 tablespoonfuls minced onion 14 teaspoonful poultry seasoning
1 tablespoonful minced parsley Salt and pepper

1 cupful finely chopped celery
Cook onion, butter and parsley. Add rice and seasonings,
and combine well. Use as stuffing for chicken, for stuffed peppers,
or whole baked tomatoes, or for rolled cabbage leaves. Tomato
stock may be added for flavor.

SAUCE FOR GAME

Take favorite jelly to which add dry mustard to taste and
orange juice, a dash of cinnamon and of cloves; mix well and
serve with game.

MINT JELLY TO SERVE WITH SPRING LAMB

Dissolve %4 package gelatine in cold water. Boil 1 cupful
granulated sugar, 1 cupful vinegar, 5 or 6 minutes; add gelatine,
% teaspoonful salt and paprika; stir until dissolved. Add 3 cup-
fuls chopped mint and enough green vegetable color to tint; stir
occasionally till it begins to thicken; turn into moulds; set on ice;
garnish with mint tops. Serve with roast spring lamb.

JELLY TO SERVE WITH GAME

To currant jelly add a pinch of English mustard, a few drops
of olive oil, mix well together.

PAINTED LADIES

Whole (pared) apples cooked in syrup, under cover in the
oven; when done, each side is colored with red jelly diluted with
wine. May be served with meat or game, either hot or cold.

FORCE MEAT

Grind or chop finely veal, chicken, pork or mixture of all,
add to meat 1 cupful of crumbs and a little chopped parsley, sea-
son with salt, thyme, pepper and a little onion juice. Bits of
tongue or ham are very nice to add. Use 2 cupfuls of meat to 1
of crumbs, and the above seasoning, moisten with stock or cream.

YORKSHIRE PUDDING

5 heaping tablespoonfuls flour 1 pint milk
3 eggs A little salt
Put the eggs, flour and a little of the milk into a bowl and
beat with a spoon; add the remainder of the milk. Half hour
before the roast beef is done, pour this mixture into a separate
dripping pan into which has been poured enough drippings from
the roast beef to make it 34 inch deep in the pan. Have the grease
sizzling and bake 30 minutes, cut in squares and serve on platter
round the beef.

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