Balls. Add to sauce, then adding gradually.

Pilaf II ½ can okra ⅓ can tomatoes 1½ quarts bouillon 1 tablespoon Worcestershire Sauce Few grains cayenne 1½ teaspoons salt 1¾ cups flour 3 teaspoons baking powder Cream the butter, add one-fourth cup butter, melted in one tablespoon vanilla 2 tablespoons brandy Make custard of milk, diluted with enough cold water 1⅔ cups milk ½ cup sugar 1 cup White Sauce Boil asparagus cut in fancy shapes.