Routine: Prepare tomato aspic earlier in the day. Prepare cookies earlier in the day. Wash blueberries, sugar and chill. Bake cookies. Prepare beet greens. Prepare beef.

Orange Refrigerator Cookies

1/2 cup butter

1 cup sugar

1 egg

1/4 teaspoon salt

1/2 teaspoon baking soda 1/2 teaspoon baking powder grated rind of 1 orange 2 tablespoons orange juice

2 1/2 cups flour

Cream the butter, add the sugar gradually, then the well beaten egg. Add orange juice and rind. Sift the dry ingredients together and add to the first mixture. Stir well, chill, then mold into a roll about two inches in diameter. Chill until firm. Slice into thin wafers and bake on a cookie sheet in a moderate oven (400º), for eight to ten minutes or until a light golden brown. Remove from cookie sheet as soon as done.

Buttered Beet Greens

Wash carefully two pounds of beet greens with the small beets attached. Cut away all wilted leaves and put them into a kettle with a very little boiling, salted water. A good deal of water clings to the greens when they are washed. Cook until tender, about twenty to twenty-five minutes, drain as dry as possible, season and add melted butter, and vinegar if desired.

Tomato Aspic

1 tablespoon gelatin 1/4 cup cold water 1 1/2 cups tomato juice

2 tablespoons weak vinegar 1 teaspoon sugar

1 teaspoon onion juice

1/2 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon ground cloves

Mayonnaise

Soak gelatin in cold water. Heat tomato juice and pour over gelatin and thoroughly mix to dissolve. Add seasonings and pour into molds. Chill, unmold on lettuce and serve with mayonnaise.

Beef In Sour Cream

1 porterhouse or sirloin steak 6 medium onions 1 medium sized can mushrooms 1 pint sour cream

Have steak cut about one half inch thick, then into strips, one by one and one half inches long. Brown in a frying pan with additional butter if meat is lean. Salt and pepper while browning. Remove meat from pan and place sliced onions in the pan with the fat. Cover and steam until tender, stirring occasionally. Put beef, mushrooms and sour cream into the pan with the onions, and simmer for ten minutes. A little hot water may have to be added. The sauce should be creamy and not boiled away.