Routine: Prepare potato dish and set in oven to bake.

Make sauce for the beets and put in the cubed beets.

Shred carrots. Put on individual lettuce nests, sprinkle with salt, garnish with mayonnaise and paprika and place in refrigerator. Wash the cherries and place in refrigerator. Arrange crackers and cheese on a plate.

Scalloped Potatoes With Ham

1 thin slice smoked ham 3 cups milk

6 medium potatoes flour

Pepper

Put ham through food chopper. Peel and slice the potatoes thinly. Scald milk while preparing the potatoes. Put into a greased baking dish alternate layers of potatoes and ham with a sprinkling of flour. When all the ingredients are in the dish, pour over the hot milk. This should just reach the top of the potatoes. Set in a hot oven (425º) and bake forty to fifty minutes.

Harvard Beets

1 small can beets, cubed 1/2 cup sugar 2 tablespoons flour

2 tablespoons butter 1/2 cup mild vinegar 1/4 cup water 1/2 teaspoon salt

Mix sugar and flour and add the vinegar and water. Stir continuously and cook until thick. Add salt and butter. Mix with beets and reheat.