Routine: Make apple pie.

Prepare goulash and cook.

Arrange plate of hors d'oeuvres.

Apple Pie

Buy a good bakery pie, or prepare pastry as follows:

2 cups of pastry flour 1/2 cup shortening

(sifted before measuring) 1/2 teaspoon baking powder

3/4 teaspoon of salt cold water

Sift dry ingredients together. Add shortening and work into flour using two knives or a dough blender, until the particles of fat are the size of large peas. Slowly add cold water (about five tablespoons) or just enough to hold the dough together. Chill before rolling. For filling:

3 1/2 cups sliced fresh cooking 4 tablespoons flour

Apples 1 tablespoon butter

1 1/4 cups sugar spices

Peel, core and slice the apples into one fourth inch slices. Combine one third of the sugar and the flour and spread this over the pastry lined pie tin. Add the apples and pour remaining sugar over them. Add butter in small bits and sprinkle nutmeg and cinnamon over the top.

Moisten the edges of the bottom crust with water and cover with the top crust. Trim and press crusts together. Prick top cover with fork in several places to allow steam to escape. Brush top with cream. Bake in a hot oven (425º) for thirty to forty-five minutes.

Hungarian Goulash

1 pound ground round steak 1 can tomatoes

1 onion, sliced 1 1/2 cups cooked lima beans

2 tablespoons fat

Heat two tablespoons of fat in a frying pan and brown the sliced onion slightly. Add the meat and slightly brown, con-tinuing to keep meat separated into small bits as it is cooking. Add the can of tomatoes and simmer for twenty minutes. If the tomatoes boil away, either add liquor from the lima beans or enough water to make the original quantity of liquid. Add the lima beans, season with salt, paprika and pepper, heat thoroughly and serve.

Hors D'Oeuvres

Arrange ripe olives, celery hearts, water melon pickle and sweet pickle relish on a plate. Serve with goulash.

Melba Toast

Use packaged melba toast, or trim stale bread of its crust and slice as thinly as possible. Place in a pan in a slow oven (250º) and allow to dry and curl, but not brown.