Routine: Stew the fruits which have been soaked according to directions on each package. Prepare Spanish lamb and put into oven. Mix salad and put into refrigerator. Make hard sauce. Reheat package potato chips.

Spanish Lamb

2 tablespoons butter 4 tablespoons chopped onion 4 tablespoons chopped celery buttered crumbs

2 cups tomatoes

2 cups diced cooked lamb

1 tablespoon parsley, cut fine

1/2 cup boiled rice

Any leftover meat or cooked rice, noodles or potatoes may be used as a foundation for this dish.

Put butter into frying pan and when hot add the onion and chopped celery. When the onion begins to turn yellow, add the tomatoes, lamb, parsley and rice, and season with salt and pepper. Cook for five minutes, stirring all the while. Pour into a greased casserole, sprinkle with buttered crumbs and bake twenty to thirty minutes in a hot oven (4250), or until the crumbs are lightly browned.

Mixed Stewed Fruits

1 package mixed dried fruits

Follow directions on package for soaking and cooking but do not add sugar. Serve warm with a bit of hard sauce on top and a dash of nutmeg.

Hard Sauce

1/3 cup butter 1 teaspoon rum or vanilla

1 cup confectioners' sugar extract

Cream butter and thoroughly mix with the sugar and extract. Keep in refrigerator until ready to serve.

Sour Cream Slaw With Celery Hearts

Shredded cabbage for four 3/4 cup heavy sour cream 1/4 cup weak cider or wine vinegar

1/2 teaspoon salt

2 tablespoons sugar

1/2 teaspoon paprika

Add vinegar, salt, sugar and paprika to the sour cream. Stir all together and pour over the finely shredded cabbage (enough for four persons), and toss about until it is well coated. Serve in a salad bowl, garnished with celery hearts.