WHEN THE MOOD IS CAN DILBLIGEHT eS ’ \y eX turn onto a lightly floured board. Roll into a circle 1%” thick. Cut into 12 wedges. Brush with melted butter and shape dough by rolling from wide to narrow ends. Place 2” apart on lightly greased baking sheet. Brush lightly with melted butter. Cover. Allow to rise until double in bulk. Repeat above with the other half of the dough. Bake in a 425°F. GAS oven 10 minutes. APRICOT MERINGUE DELIGHT 6 egg whites 3 jars infant strained 14, teaspoon cream of apricots tartar 1 cup whipping cream 114 cups granulated sugar 14, cup toasted slivered almonds Beat egg whites and cream of tartar until soft peaks form. Add Sugar very gradually, beating well after each addition until meringue makes stiff, glossy peaks. Cut two 8” circles of brown paper and place on lightly greased cookie sheets. Spread meringue smoothly over each circle. Bake in a 275°F. GAS oven 45 minutes. Leave meringue in oven over night to dry. Peel off paper. Place one meringue circle on serving plate. Cover with 2/3 of strained apricots and top with second meringue. Whip cream until very stiff. Fold remaining apricots into whipped cream and use to frost dessert. Garnish with toasted almonds. FRENCH CANADIAN PEA SOUP cup split peas cups cold water pounds smoked ham shank or ham bone onion, thinly sliced Celery leaves Soak peas in cold water over night. Drain. Combine peas, ham, Onion, celery leaves and boiling water. Cover. Bring to a boil over high GAS flame. Reduce flame and simmer 2-3 hours, stirring frequently. During the last hour of cooking, add salt, pepper and shredded carrots. 3 quarts boiling water 1 teaspoon salt 14, teaspoon pepper 2 carrots, shredded NO We ay BURGUNDY MEAT BALLS 34, pound chuck, ground 14 cup fat 3/4, cup fine dry bread 3 tablespoons flour crumbs 2 cups water °*o @, 1 small onion, minced 3/4, teaspoon cornstarch Dash allspice 1 egg, beaten 34, cup cream 3/4, teaspoon salt Combine meat, bread crumbs, onion, cornstarch, all spice, egg, cream and 34 teaspoon salt. Shape into 1” balls. Set Temperature Controlled Top Burner at 350°F. and preheat fat in a skillet. Brown meat balls well and transfer to a hot platter. Keep warm in Low Temperature GAS oven. Blend flour with remaining fat in skillet. Stir in water, wine, bouillon cubes, 2 teaspoon salt and pepper. Reset Temperature Controlled Top Burner to 200°F. and cook until smooth. Return meat balls to sauce and simmer, covered, for 30 minutes. Serve over hot buttered noodles. VEAL ROULADES 1 pound thin veal cutlets 2 tablespoons minced 8 thin slices cooked ham onion 14 cup firmly chopped celery 2 tablespoons butter 14, teaspoon basil 1 - 8 ounce can tomato 14, cup chopped parsley sauce Pound cutlets to 1/16” thickness. Cut into 8 pieces. Top each with 1 slice of cooked ham. Mix celery, basil, parsley, onion and sprinkle over ham. Roll up each veal piece and secure with tooth- picks or string. Set Temperature Controlled Top Burner at 350°F. to preheat butter in large skillet. Sauté veal rolls until golden on all sides. Reset temperature to 225°F. and add tomato sauce. Cover and simmer 39 minutes or until veal is tender. Serve with fluffy rice. 1 cup Burgundy wine 2 beef bouillon cubes 14, teaspoon salt 14 teaspoon pepper TOURTIERE 1 pound lean pork shoulder 14, teaspoon pepper 1 pound lean veal shoulder 14, teaspoon nutmeg 1 cup water Dash mace 1 onion, chopped Dash cayenne 1 clove garlic, chopped 14, teaspoon celery salt 1 teaspoon salt Pastry NX $