Routine: Prepare cottage cheese ring earlier in the day.

Prepare roll dough earlier in the day. Make rolls and set to rise one and one half hours before dinner. Prepare fruit and finish salad. Bake rolls. Heat soup.

Cream Of Tomato Soup

Use any good canned soup and follow directions on the can.

Cottage Cheese Ring

2 cups cottage cheese 1 1/2 tablespoons gelatin 1/4 cup milk

2 tablespoons lemon juice 1 cup whipped cream 1 teaspoon salt

Soak gelatin in the milk and melt over hot water. Add salt and lemon juice to the cottage cheese and thoroughly blend. Add the melted gelatin and finally the whipped cream. Turn into a ring mold and chill. When firm, unmold on a large plate. Fill center with the following fruit mixture:

Sections from 2 oranges 1 pear sliced

Sections from 1 grapefruit 12 honeydew melon balls

Mix these together, marinate with French dressing and fill the ring. Garnish salad with watercress.

Hot Clover Leaf Rolls

1 cup boiling water

1/4 cup sugar

1 1/2 teaspoon salt

1 tablespoon shortening

1 cake yeast

1/2 teaspoon sugar 1/8 cup lukewarm water 1 beaten egg 4 cups bread flour (sift before measuring)

Mix boiling water, sugar, salt and shortening together and cool to lukewarm. Soften yeast in the lukewarm water, add one half teaspoon of sugar and stir into first mixture. Add beaten egg, mix well, stir in two cups of flour and beat thoroughly. Stir in the remaining flour and mix thoroughly. Do not knead. Grease a bowl, put dough into it and grease the surface of the dough. Cover with waxed paper and put into refrigerator. First rising takes place in the refrigerator.

For clover leaf rolls, take three pieces of dough each the size of a small walnut. Shape each with greased fingers until smooth and round. Place three of these in each cup of a greased muffin tin, cover and set in a warm place to rise until they double in size. In warm weather this will take about one and one half hours, in cool weather about three hours.

Bake in a hot oven (400º) from fifteen to twenty minutes. When removed from oven, rolls should be loosened in the tin so that they will not steam underneath. Grease top surface with butter.

This dough can be kept on hand for at least a week in a good refrigerator.

Good bakery rolls may be used and warmed in the oven, if preferred.