Routine: Cut up celery and cook. Prepare salad, set in refrigerator. Prepare and cook liver and bacon. Cream celery.

Creamed Celery

Cut up enough celery into one inch pieces, to make one quart. Cook in a small quantity of boiling, salted water until tender. Set aside and keep hot until needed. Make a medium cream sauce. Drain the celery and stir in the cream sauce.

Boston Cooler

1 pint vanilla ice cream 1 quart ginger ale

Use tall glasses or tumblers, put a large scoop of ice cream into each glass. Pass ginger ale at the table. Pour ginger ale over the ice cream and stir with a spoon. It tastes like an ice cream soda.

Sauteed Calves' Liver With Bacon

Soak calves' liver in hot water while partly crisping eight slices of bacon. Take bacon out of frying pan. Drain liver and dip into seasoned flour. Put into frying pan with the hot bacon fat. Saute slowly until nicely browned on both sides. Then put one half cup of hot water into the pan, cover and steam. Remove from pan and finish crisping the bacon.

Macedoine Of Vegetables

1/2 cup cooked peas

1/2 cup cooked lima beans

1 shredded carrot

8 slices of cucumber

1 tomato, cut fine

Watercress

Garlic

French Dressing

Any leftover vegetables may be used in this salad.

Rub salad bowl with clove of garlic. Put all ingredients in bowl. Pour enough French dressing over them to moisten.

Toss lightly with a fork and spoon. Garnish with watercress and serve chilled.