Routine: Prepare prune sponge early in the day. Prepare candied sweet potatoes with pecans and bake. Prepare salad, set in refrigerator until ready to serve. Prepare stuffed ham rolls.

Prune Sponge

1 tablespoon gelatin

1/4 cup gold water

3/4 cup boiling prune juice

1 tablespoon lemon juice

1 cup pitted prunes quartered

1 cup whipped cream

Dissolve gelatin in cold water, add boiling prune juice and lemon juice and stir until gelatin is thoroughly melted., Add the cold cooked prunes and allow to chill. When the mixture begins to set, fold in the whipped cream and set in the refrigerator until needed. Serve with custard sauce or thin cream, if desired.

Candied Sweet Potatoes With Pecans

4 sweet potatoes 16 pecan halves

1 1/2 cups maple syrup butter

Boil sweet potatoes (or use canned ones), cool and peel. Slice in half lengthwise and arrange, flat side down, in baking pan. Press four pecan halves on each slice. Bring maple syrup to a boil and, while hot, pour over the potatoes. Place a small dot of butter on each potato and bake for a half hour in a moderate oven (375°). At intervals during the cooking, baste the potatoes with the syrup.

Orange And Bermuda Onion Salad

2 oranges 1 head romaine

1 small bermuda onion french dressing

Peel and cut crosswise medium sized oranges into thin slices. Cut onions in the same manner. Serve on crisp Romaine leaves with French dressing, added before bringing to the table.

Stuffed Ham Rolls

8 pork sausages 1/2 cup hot water

4 large slices cold boiled ham

For each serving take two pork sausages, place side by side, and wrap with a slice of cold boiled ham. The ham must be cut rather thick and the fat should be removed from the edges. Fasten with wooden toothpicks. Cook slowly in a frying pan on the top of the stove for five to ten minutes (time depends on size of sausages). Add one half cup of hot water, cover and steam slowly for five to ten minutes.

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