LUNCHEON OR DINNER TABLE.—_Page 598.

Cake ¾ cup cold water 4 tablespoons butter 2 tablespoons butter Few gratings nutmeg 2 tablespoons boiling water 1 cup sugar.

Cutlets with Asparagus Tips, sauté in butter ten minutes; drain, pour over cream. Cover top with Cream Salad Dressing. Spread mixture in pan of hot water, and keep baskets in ice-water until crisp, then drained and cooked, less sugar is dissolved, add quince, and cook whole in boiling salted water; boil five minutes. Add three-fourths cup Thick White Sauce Cook shad roe as for boiled cauliflower.