SPICED APPLE SAUCE
Wipe, pare and core six or eight tart apples. Place them in sauce-pan, add just enough water to prevent burning; add three or four cloves and half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return to sauce-pan, add three-fourths cup sugar and cook five minutes, stirring constantly. Cool and serve.
ERIN POTATOES
Remove seeds and veins and parboil one mild green pepper eight minutes. Chop fine, add to Mashed Potatoes.
BOILED WHITE BEANS
Pick over and wash two cups white beans; cover with two quarts cold water and let soak overnight; drain and place them in a stew-pan, cover with two quarts cold water, add one small carrot cut in quarters, one medium-sized onion cut in half, two sprays parsley and one-quarter pound of lean salt pork, one-half tablespoon salt; cover and cook slowly until beans are tender (about two hours). Remove vegetables, drain beans. Chop the pork and mix with beans.
CELERY SALAD
Scrape and wash the tender hearts of crisp celery, cut in one-inch pieces; cut pieces in straws lengthwise; there should be two cups. Add one cup blanched and shredded almonds, mix well and marinate with French Dressing and let stand one hour. Drain and arrange in nests of heart lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced (using the heart rings). Mask with Mayonnaise or with Boiled Salad Dressing.
SQUASH PIE (ECONOMICAL)
Bake the half of a Hubbard squash, scoop out the pulp, rub through a strainer. (There should be one and one-half cups.) Add one cup hot milk, one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger, one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie pan with Plain Paste, put an extra rim of pastry around edge of pie, flute rim and turn in mixture. Bake thirty minutes in a moderately hot oven.