Routine: Dessert and cookies should be made after breakfast if possible.

Prepare escalloped apples and onions and put in oven to bake.

Scrape carrots, slice and cook.

Prepare pheasant, brown and steam it.

Make the salad.

Cream the carrots.

Unmold dessert and place in the refrigerator until ready to use.

Escalloped Apples With Onions

6 medium onions

4 medium cooking apples

4 slices of bacon

1/2 teaspoon salt 3/4 cup water 1/2 cup soft bread crumbs 2 tablespoons bacon fat

Peel and cut onions crosswise into one eighth inch slices. Peel, core and slice apples the same way. Cut bacon into small pieces and fry until crisp. Reserve two tablespoons of the fat. Arrange apples, onions and bacon in alternate layers in a greased casserole, sprinkling apples and onions with salt. Add water and sprinkle bread crumbs (which have been tossed in bacon fat) over top. Cover and bake in moderate oven (375°) for forty-five minutes. Uncover casserole for the last fifteen minutes to brown the crumbs.

Roquefort Dressing

(See index).

Panned Pheasant

Clean the bird and cut into portions, or if small, merely split in two, lengthwise. Roll in flour, seasoned with salt and pepper. Cut two slices of salt pork into strips and fry. Into this hot fat place the fowl and brown nicely on all sides. Pour one cup of hot water around the pheasant. Cover and allow to steam slowly for forty minutes. Do not allow the water to boil away. If the water evaporates, add more.

Lemon Chiffon Pudding

1 tablespoon gelatin 1/4 cup water 1 cup sugar 4 egg yolks

1/2 cup lemon juice

4 egg whites, stiffly beaten

1 teaspoon lemon rind

1/2 teaspoon salt

Soak gelatin in cold water. Beat egg yolks until light. Add one half of the sugar, the lemon juice and rind to yolks and continue to beat. When very light, cook slowly, stirring all the while, until mixture has the consistency of custard. Add soaked gelatin and dissolve. Cool. Add beaten egg whites to which remaining sugar has been added. Pour into individual molds or one mold and chill. Unmold by dipping mold quickly into hot water. Serve pudding garnished with whipped cream.

Oatmeal Drop Cookies

1/3 cup butter

1/2 cup sugar

1 egg

1/8 cup milk

1 cup rolled oats

1/2 cup chopped raisins

1 cup flour (sifted before measuring) 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/2 teaspoon nutmeg

Cream shortening, add sugar and beat until light. Add beaten egg, milk and rolled oats. Sift flour, salt, baking powder, cinnamon and nutmeg together and add the raisins. Mix with first mixture. Drop from teaspoon on greased cookie sheet. Bake in a hot oven (425º), for fifteen to eighteen minutes.