Routine: Molded cabbage salad should be made early in the day. Slice off enough peanut cookies for dinner and bake on a cookie sheet. While cookies are baking, prepare tomatoes and bake. Boil eggs for egg sauce. Slice pineapple and put in refrigerator. Make codfish balls and saute. Make egg sauce.

Molded Cabbage Salad

1 tablespoon gelatin 1/4 cup gold water 1 1/2 cups hot water 3 tablespoons tarragon or cider vinegar

1 1/2 tablespoons sugar green vegetable coloring 1/2 teaspoon salt

1 1/2 cups shredded cabbage mayonnaise

Soften gelatin in the cold water; dissolve in the hot water. Add vinegar, sugar and salt, and stir until the sugar is dissolved. Tint a delicate green. Cool, and put into refrigerator to congeal partially. When slightly congealed, combine with shredded cabbage and pour into individual molds. Chill and serve on lettuce leaf. Garnish with mayonnaise.

Baked Stuffed Tomatoes

4 medium sized tomatoes 1/2 cup store cheese grated

1/2 cup bread crumbs 2 tablespoons melted butter

Cut off stem end of tomatoes. Remove centers with a sharp knife. Fill cavities with stuffing made from bread crumbs, melted butter and cheese, all of which have been mixed and moistened with some of the chopped tomato centers. Season to taste. After tomatoes are filled, top each with a fine coating of bread crumbs. Place in a greased pan, bake in a moderate oven (400º) for twenty minutes, or until tender but not soft enough to lose shape.

Egg Sauce

2 tablespoons fat 1 cup milk

2 tablespoons flour 2 hard boiled eggs

Make a medium white sauce by melting fat, blending in flour and adding milk. Stir continuously until thick. Add chopped eggs and season to taste.

Codfish balls with egg sauce

1 can ready to fry codfish cakes (make into small balls and

Saute) or

2 medium size potatoes 1 cup dried codfish 1 beaten egg 1/4 cup milk

Peel and cut potatoes into small pieces. Add codfish, cover with water and bring to a boil. Drain and add fresh water. Cook until tender. Drain and mash. Add egg and mix thoroughly. Add enough milk to make mixture into firm little balls. Do not have them too soft. Saute in a frying pan, turning to brown on all sides. Drain on paper toweling.

Peanut Cookies

1 cup brown sugar

1/2 cup butter

1 egg

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1 1/2 cups cake or pastry flour

(sifted before measuring) 1/2 cup finely chopped peanuts

Cream butter, add sugar and beaten egg. Sift flour, soda, and cream of tartar together and mix thoroughly with first mixture. Add chopped peanuts and place dough in refrigerator to chill. Form in a roll about two inches in diameter, wrap in wax paper and keep in refrigerator until cookies are needed. Cookies are sliced off and baked on a greaseless cookie sheet in a hot oven (425º) for eight to ten minutes.