Routine: Prepare souffle and put into oven.

Prepare corn and tomatoes. Heat just before serving.

Prepare salad.

Make Foamy Sauce.

Heat fig pudding.

Fish Souffle

1 cup flaked canned fish or

Leftover fish 1/2 cup top milk 1 cup bread crumbs

2 teaspoons minced parsley 1 teaspoon lemon juice

3 egg yolks

3 egg whites beaten stiff

Heat milk and bread crumbs. Add parsley, fish and lemon juice and season to taste. Beat yolks until thick and lemon colored and stir into fish mixture. Fold in stiffly beaten whites. Bake in a greased casserole in a moderate oven (400º) for forty minutes.

Cucumber And Lettuce Salad

1 cucumber lettuce leaves

French dressing

Cut off ends of washed cucumber. Peeling is not necessary. Slice thin and arrange three or four slices on lettuce leaves. Serve with French dressing.

Stewed Corn And Tomatoes

2 cups cooked corn (fresh or canned) 2 cups tomatoes (fresh or canned)

1 teaspoon salt

1 teaspoon sugar

2 tablespoons butter pepper

Mix seasonings with corn and tomatoes and cook until well blended. If fresh corn or tomatoes are used cook until tender, about ten minutes. Add butter, and serve. If the mixture is thin, add cornstarch or flour thickening. This is made by combining either two tablespoons of flour or two teaspoons cornstarch, with some cold water to make a mixture as thin as cream.

Foamy Sauce For Pudding

1/2 cup butter

1 cup confectioners' sugar

1 egg

2 tablespoons hot water 1 teaspoon vanilla

Cream butter, gradually add sugar, well beaten egg and hot water. Heat over hot water, beating continuously until mixture thickens. Add flavoring. Serve on hot pudding. Good for any steamed pudding.