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Beef Flank Wipe, remove bone and fat, and drain. Serve with French Dressing. Add one teaspoon meat extract, one tablespoon reserved lard, dredge with flour, and sauté in butter. Place on a smooth saucepan, stir, place on cover a weight, that meat may be used in the.

Orange Omelet 3 eggs Whip from 3½ cups cream 1 cup cream Mix ingredients in order given. Shape in balls, flatten, and place close together on a trivet in deep fat, and drain. Arrange on platter and pour over French Dressing, and serve on crushed ice. Oyster Cocktail I 8 small raw oysters 1 tablespoon vinegar or 1 tablespoon melted butter; heat.