Process: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract. Cut and fold in whites of eggs. Fill buttered pop-over cups two-thirds full, place in steamer, cover steamer with a folded crash tea towel, cover closely and steam forty-five minutes. Serve with orange sauce or in nests of Whipped Cream, sweetened and flavored with Vanilla.
EDITORS NOTE:
This will also be found a very acceptable menu for a Christmas Dinner.
December
Fourth Sunday
Oyster Cocktails
Cream of Almond Soup en Tasse—Bread Sticks
Celery Ripe Olives
Brace of Ducks—Stuffing
Olive Sauce
Glazed Sweet Potatoes—"Thorn" Apples
Hawaiian Salad
Plum Pudding—Brandy Sauce
Chocolate Cake
Bon Bons—Nuts and Raisins—Fruits
Café Noir—Water Biscuit—Cheese
OYSTER COCKTAILS