Routine: Prepare rice dainty and place in refrigerator. Prepare savory omelet and bake. Cook spinach. Prepare salad.

Savory Omelet

3 rounded tablespoons butter 3 rounded tablespoons flour 1 cup milk

2 tablespoons minced onions 1 tablespoon paprika

3 egg yolks

3 egg whites, stiffly beaten

Melt butter and stir in the flour, add the milk and cook until thick, stirring continuously. Add onion and paprika. Beat the egg yolks and add to the mixture, then fold in the beaten egg whites. Pour into a greased casserole and bake slowly in oven (350º) for forty minutes.

Buttered Spinach

1 can spinach or 2 pounds fresh spinach

Wash fresh spinach and pick over carefully to eliminate all wilted pieces. Cut off the root end and keep washing until all sand is removed. Put into covered pan. Do not add any water as sufficient water clings to the leaves to prevent burning. Cook until tender, stirring with fork occasionally. Drain spinach and add butter. Avoid overcooking, as this darkens spinach.

Grapefruit And Avocado Salad

1 grapefruit 1 avocado pear

French fruit dressing

Carefully remove all membrane from sections of grapefruit. Pare and remove seed from a ripe avocado. Cut crosswise in sections as near the size of the grapefruit segments as possible. With the wide side of the sections uppermost, lay alternate sections of avocado and grapefruit in nests of lettuce or chicory. Serve with French fruit salad dressing. (See index).

Rice Dainty

3/4 cup cold boiled rice 3/4 cup fruit (equal parts

Dates, bananas and pineapple)

3/4 cup whipped cream

3/4 cup confectioners' sugar

Mix lightly the boiled rice and fruit. Fold in the whipped cream which has been sweetened with the sugar. Add a few grains of salt. Chill and serve, piled lightly in sherbet glasses.