DINNER

Home-made Chow-chow Piccalilli
Ye Olde-Tyme English Oyster Pye
Mashed Potatoes Buttered and Spiced Beets
Coleslaw
Grape Tapioca Blanc Mange
Coffee

SUPPER

Bean Sausages Cream Gravy
                    Potato Salad
 Raisin Cake Tea

A nice change for the family is to give them corn muffins and plain rolls or biscuits in place of bread.  Usually in the hurry and bustle of getting the business folk off in time in the morning and then preparing the children for school the housewife does not have the time to prepare these homey, old-fashioned breads for breakfast.

The price of butter makes it almost prohibitive to use it as a spread for hot cakes, yet we all like the butter flavor.  So let us follow the example of the thrifty New England woman, who puts the syrup into a good-sized pitcher and then adds two tablespoons of butter to one and one-half cups of syrup.  Place the pitcher into a pan of warm water and then heat.  Stir frequently, so that the butter will melt and blend thoroughly with the syrup.  Just before sending to the table beat thoroughly.  This not only makes a delicious spread for hot cakes and waffles and the like, but it is a real economy and a saving in butter.

GRAPE-JUICE COCKTAIL

Place one pound of grapes in a saucepan and add three cups of water.  Bring to a boil and cook until soft.  Rub through a fine sieve and then sweeten and chill.  Fill into cocktail glasses and serve.

POT ROAST BEEF, SPANISH

Place in a mixing bowl and chop fine

  Two tomatoes,
  Four onions,
  Three green peppers,
  Four branches of parsley.

Now add

  One teaspoon of paprika.

Mix and pack into the meat, pushing well into the roll.  Roll the meat in flour and then melt the suet in a deep saucepan and add the meat.  Brown well and add one-half cup of flour.  Stir until well browned and then add one quart of boiling water.  Cover closely and then cook, allowing one-half hour for each pound of meat, gross weight.  One hour before cooking add six small onions and one carrot cut in quarters.

When ready to serve, add one quart of boiling water and season to taste.  This will provide sufficient gravy to use for two meals.

GRAPE TAPIOCA BLANC MANGE

Place in a saucepan

  One cup of water,
  Two cups of grape juice,
  Three-quarters cup of finely granulated tapioca.

Bring to a boil and then cook slowly for thirty minutes and then add

  Three-quarters cup of sugar,
  One-half teaspoon of salt.

Cook five minutes longer.  Now rinse custard cups with cold water and pour in the blanc mange.  Let cool and then turn on a saucer and pile with the fruit whip made from