CHEESE SAUCE
3 tablespoons butter.
2 tablespoons flour.
½ teaspoon salt.
1/8 teaspoon pepper.
Few grains cayenne.
1½ cups hot milk.
½ cup cheese cut in small pieces.
Process: Melt butter in a sauce-pan, add flour, mixed with seasonings, stir to a smooth paste; let cook one minute, stirring constantly. Pour on gradually hot milk and beat until smooth and glossy. Add cheese and when melted pour over cauliflower.
TOMATO AND ONION SALAD
Arrange a nest of heart lettuce leaves in salad bowl; place in center three peeled and chilled tomatoes, cut in quarters; thinly slice a mild onion, separate the rings and strew them over tomatoes, sprinkle all with green and red peppers finely chopped. Serve with French Dressing.
STEAMED BLUEBERRY PUDDING
21/8 cups bread flour.
4 teaspoons baking powder.
1 teaspoon salt.
2 tablespoons Cottolene.
1 cup milk.
1 cup blueberries.
Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a floured board, knead slightly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours. Serve with
FOAMY SAUCE
2 egg whites.
1 cup sugar.
¾ cup thin hot cream.
1 tablespoon Sherry Wine.
Nutmeg.